Home › Pastry and Crust Making › Puff Paste

Puff Paste

To every pound of Five Roses flour, allow 3 ounces butter and 3 ounces lard, and not quite ½ pint water.

Sift the flour and see that it is perfectly dry. Work the materials into a smooth paste, using a knife to mix with.

Roll out to an equal thickness of about 1 inch. Break about 4 ounces more butter into small pieces and place on the paste.

Sift over a little flour, fold it over and roll out again. Repeat the rolling and buttering until the paste has been rolled 4 times. Handle the paste as lightly as possible.

Brushing the paste as often as rolled out and the pieces of butter placed therein with the white of an egg assist it to rise in leaves or flakes.

Note on Puff Paste-For the richest puff pastry, all butter is preferred by the best cooks-equal weights shortening and Five Roses flour.