Puff Paste Recipe 3 ingredients

To prepare this Puff Paste Recipe 3, first first, in the preparation of puff paste, choose a cool corner to work in and if possible, have plenty of cracked ice at hand. Weigh one-half pound of pastry flour and one-half pound of butter. Wash the latter in a bowl of ice water as in the illustration. Wash and knead until not a drop of water is left in the butter and it is smooth and waxy.

Now pat it into a round one-half inch thick, and place on ice. Work one tablespoon of butter into the flour and mix enough ice water with it to make a stiff dough, then knead on a floured board one minute. Cover with a clean cloth, and let it stand five minutes. Next roll the dough into an oblong sheet one-fourth inch thick and be careful to have the corners square. Pat into shape if necessary; put the butter on this and fold the free end over, striking lightly each edge to imprison the air. Fold the right side over, the left under the inclosed butter, swing the paste half around, cover and wait five minutes. Now roll with light, even strokes into the oblong sheet, fold from the ends toward the center, forming three laps. Again cover and leave five minutes. Repeat the same process twice; remember to keep a square-cornered rectangle of paste; do not neglect the chilling or think three instead of five minutes long enough to wait.

For the last time roll, but fold in four layers, like a pocketbook. Place on ice and chill through before cutting. Shape with fluted or plain cutters into tarts and patty shells. Again chill and bake twenty-five to thirty minutes in a very hot oven. From the left-overs cut tiny buttons one-half inch in diameter to serve with clear soups. Roll out all the remnants into a thin sheet, grate hard cheese over this and cut in narrow strips three inches long. These are delicious with any soup. Serve in the shells shaved celery, stewed in cream and seasoned with pepper, salt and shredded olives, a newburg or a shrimp wiggle; in fact, use any of the creamed entrees with your pastry. To vary a rabbit, fill the patties with hot apple sauce, then cover with the rabbit.