Puff Pastry – Butter Pastry

Butter dough:

Butter is cut into the flour in flakes, worked into a dough with a rolling pin, formed into a loaf and placed in a very cold place for the duration of half an hour.

Strudel dough:

Flour is mixed with salt, egg, juice of a lemon, water and wine to form a soft dough, which is beaten off like a strudel dough (sic!, meant in a farling with a wooden spoon). (Beating: do not stir/mix normally, but actually beat the cooking spoon with the narrow side into the mixture, follow the shape of the Weitling with your hand without! turning the spoon until it comes out repeatedly, back to the first e position etc.. While doing this, after a few strokes, turn the farthing a little bit).

Now the dough is beaten wide parallel to the narrower edge with the rolling pin, rolled out in both directions, swept and folded in the long side and wide side.

The rolling out, sweeping, beating and folding is repeated twice more after half an hour’s rest in a very cool place, and the dough is then rolled out for any purpose.

Puff pastry must never be prepared in a warm place. It is very important to avoid places exposed to the sun and the proximity of the oven (at that time a coal oven that burned all day). Puff pastry is baked on ungreased, cold baking sheet moistened with water. To bake the puff pastry is always a proportionate

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