Puff Paste Recipe

One pound of flour, one pound of butter and one cup of ice water. Sift

the flour, weigh it and turn into a mixing bowl; pour the water

gradually into it, stirring constantly with a spoon; turn the dough out

on the pastry board and beat or knead it until it blisters and is so

elastic that it can be stretched without tearing. Then set it away on

ice. Wash the butter, squeeze out the salt and water and lay it on a

plate on ice. Roll the dough as nearly square as possible, lay the

butter in the center of it, fold over one side of the paste, then the

other, flatten slightly with the rolling pin, fold over the ends of the

dough until they meet; turn the dough over and roll twice, fold again

and put the paste on the ice; let it remain for twenty minutes. Repeat

this twice, allowing the pastry to rest twenty minutes each time. This

makes in all six rolls and three times of rolling. Press very lightly

with the rolling pin, cut off each time what is needed for a pie or

number of patties, that the dough will not be worked over more than is

necessary. The trimmings may be used for cheese straws by cutting and

sprinkling them with grated Parmesan cheese and a dash of cayenne

pepper; or may be baked in crescents for garnishing. In baking, rinse

the pans with cold water and brush the pastry over with beaten egg. Make

the pastry in a cool room.

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