The Ultimate Puff Paste Recipe

This is THE absolute best puff paste recipe ever! I searched high and low for this to go with The Captain’s Lady Lemon Pie and because it was so good I knew I had to make a separate post for it! I will be referencing this with many up and coming pastries! Most of the recipes I find come from old recipe books that require modification so that they are easy to follow, or they possibly need to be reworded to better fit a more modern audience. This was not the case with this recipe. It is ready to go and ready for you to use! Get to cooking!

Puff Paste

2014-07-09 18:36:58

This is absolutely the best puff paste recipe used in many pasty recipes. It cooks into the most flaky & delicious layered crust you have never seen before.

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2619 calories

214 g

488 g

186 g

24 g

117 g

620 g

35 g

1 g

7 g

56 g

Nutrition Facts

Serving Size

620g

Amount Per Serving

Calories 2619

Calories from Fat 1638

% Daily Value *

Total Fat 186g

287%

Saturated Fat 117g

585%

Trans Fat 7g

Polyunsaturated Fat 8g

Monounsaturated Fat 48g

Cholesterol 488mg

163%

Sodium 35mg

1%

Total Carbohydrates 214g

71%

Dietary Fiber 5g

19%

Sugars 1g

Protein 24g

Vitamin A

113%

Vitamin C

0%

Calcium

10%

Iron

112%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 1 cup butter
2. 2 cups sifted cake flour
3. 1/2 cup ice water

Instructions

1. Allow 2/3 of butter to become soft. Cut remaining butter into flour with a pastry cutter; add ice water using only enough to hold ingredients together.
2. Roll out to 1/4-inch thickness on a lightly floured board, making a square sheet. Spread 2/3 of dough with 1/4 of softened butter; fold un-buttered 1/3 over center 1/3 and fold remaining 1/3 over to cover first 1/3, buttered side down, making 3 layers of dough with butter between each layer.
3. 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.
4. Roll, spread with butter, fold and chill 2 more times.
5. Roll, shape and bake as directed in various recipes using Puff Paste. May be baked at once or wrapped in waxed paper and chilled 12 to 24 hours. Makes 15 to 24 fancy pastries.

By Ruth Berolzheimer - Culinary Arts Institute Encyclopedic Cookbook

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calories

2619

fat

186g

protein

24g

carbs

214g

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