Puff Paste Recipe

(Pasta sfoglia)

The Pasta sfoglia is not too difficult to make and if the following

instructions are carefully followed, this fine and light paste can

easily be prepared. It is well to have a marble slab to roll it on but

this is not absolutely necessary. A warm, damp day is not favorable for

the making of the Pasta sfoglia, which succeeds better when the

weather is cold and dry.

Mix half a pound of flour of the very best quality with a piece of

butter as big as a walnut, some warm, but not hot water, enough salt and

a teaspoonful of good brandy. When the paste is formed knead it well for

about half an hour, first with the hands, then throwing it repeatedly

with force against the bread board. Make a cake of a rectangular form,

wrap it in cloth and let it rest for a while. Meanwhile work with the

hand 1/2 lb. of butter that has been kept previously on ice or, better,

in a bowl of ice-water, until it becomes smooth and flexible, then make

of it a little cake like that of the paste and throw it in a bowl of

cold water. When the dough has rested take the butter from the water,

wipe it with a cloth and dip it in flour.

Roll the paste only as long as it is necessary to enclose within the

cake of butter. This is placed in the middle and the edges of the sheet

of paste are drawn over it, closing well with fingers moistened in a

little water so that no air remains inside. Then begin to flatten, first

with the hands, then with the rolling pin, making the sheet as thin as

possible, but taking care that the butter does not come out. If this

happens throw at once a little flour where the butter appears and always

have the marble slab (or bread board) and the rolling pin sprinkled with

flour. Fold it over, making three even layers of paste, and again roll

the folded strip, repeating the operation six times and letting the

paste rest from time to time for a few minutes. At the last time, fold

it in two and reduce it to the necessary thickness that is, about one

third of an inch. After each folding press the edges gently with the

rolling pin to shut in the air, and turn the paste so as to roll in a

different direction.

When the paste has had six turns cut it into the desired forms and put

on ice, or in a cold place for twenty to thirty minutes before putting

it on the oven, which must be very hot, with the greatest heat at the

bottom.

The puff paste is used for pate shells and vol-au-vent cake and for

light pastries of all kinds.