You are here

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


Rate It

Your rating: None
Average: 4.2 (13 votes)

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