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Puff Paste

Lucy's picture
  Butter 1 Cup (16 tbs)
  Ice water 1⁄2 Cup (8 tbs)
  Sifted cake flour 2 Cup (32 tbs)

Wash butter in cold water to remove salt.
Allow 2/3 of butter to become soft.
Cut remaining butter into flour with 2 knives or a pastry blender; add ice water using only enough to hold ingredients together.
Roll out to 1/2 inch thickness on a lightly floured board, making a square sheet.
Spread 2/3 of dough with 1/2 of softened butter; fold unbuttered 1/3 over center 1/2 and fold remaining 1/2 over to cover first 1/3 buttered side down, making 3 layers of dough with butter between each layer.
Turn dough 1/4 of way around on board and roll to about 1/4 inch thickness.
Spread with butter.
Fold as before and chill thoroughly.
Roll, spread with butter, fold and chill 2 more times.
Roll, shape and bake as directed in recipes using Puff Paste.
Bake at once or wrap in waxed paper and chill 12 to 24 hours.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2518 Calories from Fat 1622

% Daily Value*

Total Fat 185 g284.1%

Saturated Fat 115.9 g579.5%

Trans Fat 0 g

Cholesterol 483.8 mg161.3%

Sodium 33.4 mg1.4%

Total Carbohydrates 195 g65.1%

Dietary Fiber 4.3 g17%

Sugars 0.9 g

Protein 22 g44.8%

Vitamin A 112.5% Vitamin C

Calcium 9.3% Iron 101.9%

*Based on a 2000 Calorie diet


Puff Paste Recipe