Volume 12 , Issue 42

Home Comfort Cookbook - Puff Pastry

This week from our 1934 Wrought Iron Range, Home Comfort Cookbook we bring you some tidbits for Puff Pastry found in the Pastry section, page 111.

Puff Pastry

Puff pastry should be attempted only when materials may be kept under cold conditions, since its success depends very greatly upon an even, low temperature in handling. A little patience and practice will be required to master the art of making perfect puff pastes, but the time and patience required will be well rewarded.

Ingredients: 1 cup butter, 2 cups pastry flour, 1/2 teaspoon salt and Cold water.

Place butter in cold water and work until it is smooth and pliable; if necessary, change water frequently to keep it as cold as possible; cool the hands in cold water before beginning. When sufficiently pliable, roll or press the butter into a square sheet about a quarter inch in thickness; wrap in a cold damp cloth and set aside until needed. It is important that, throughout the process, the butter be kept at a temperature to be pliable, yet firm.

From the flour, salt and sufficient cold water form a paste and knead to an elastic dough as in plain pastry -- no shortening is used in the paste -- and set aside for a few minutes in a cold place to bring it to the temperature of the butter.

Place dough on a floured board, and roll out into a rectangular sheet slightly more than twice in width and three times in length the size of the square of butter, and slightly less than half-inch in thickness.

Place the square of butter on one corner of the sheet of dough, leaving a slight margin of dough at the two corners, or outside edges; now fold the dough lengthwise into a double thickness, enclosing the butter in one end of the strip; press the long edges together with the rolling-pin, and, likewise, close the open edges at the butter end; now fold the third of the strip containing the butter back over the dough evenly, then fold the opposite end of the strip up over the butter section; this brings the dough to a square form, and of 6 layers, with the sheet of butter in the center.

Turn the dough-board so the pressed-together edge of the dough is nearest to you, and roll out the folded dough into another sheet of the same size and thickness as the first one on which the butter was placed -- being careful to keep the edges of the folded dough even, and the butter in place.

Now, fold the sheet of dough in exactly the same manner as at first, forming six layers as before, keeping the edges even; turn as before, and roll again into a rectangular sheet. Repeat this folding, turning, rolling process at least six times, setting the dough in a cool place for about ten-minute periods between each rolling-out to restore the elasticity of the dough and the firmness of the butter. On last rolling out, bring to desired thickness and shape, ready for cutting out forms.

Here is a recipe for Home Comfort Special using this Paste Pie Shell:

Home Comfort Special
1 Paste Pie Shell, 1 cup granulated sugar, 1 cup buttermilk, 1 cup chopped raisins, 1 Tablespoon flour, 1 Tablespoon vinegar, 1 Teaspoon cinnamon, 1 teaspoon allspice, 2 egg yolks and us 2 egg whites for Meringue.

Soak seeded raisins a few minutes in hot water, drain, chop finely and measure; beat egg yolks to smoothness, add sugar, buttermilk, vinegar and spices; beat flour to smoothness in a little milk and add to mixture, beating until all ingredients are thoroughly blended; lastly, stir in the chopped raisins. Pour in Paste shell and bake; cover with meringue made with the two egg whites and two tablespoons sugar, and brown in oven.   |  View or Add Comments (0 Comments)   |   Receive updates ( subscribers)  |   Unsubscribe

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