Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 22. One of the earliest known cookbooks by an African American author.
This historic puff pastry relies on chemical leavening (cream of tartar and baking soda) combined with lamination to create layers. The cream of tartar (an acid) reacts with baking soda (a base) to produce carbon dioxide, giving extra lift. Rubbing a quarter of the butter into flour creates a mealy texture that holds the dough together, while laminating the remaining butter creates distinct fat layers that steam during baking, producing flaky separation between layers—a hybrid approach between biscuit and true puff pastry techniques.
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One and a half lb flour, 3-4ths do.
butter; rub a quarter of the butter, together with two teaspoons cream tartar and half teaspoon soda, into the flour; spread the remainder of the butter over the sheets, fold and roll again thin, and bake in patties for tarts.
The dough can be prepared through the lamination stage, wrapped tightly in plastic wrap, and refrigerated for up to 2 days or frozen for up to 1 month. Thaw frozen dough overnight in the refrigerator before rolling and baking.
Store unbaked shaped pastries covered in the refrigerator for up to 24 hours, or freeze for up to 2 weeks. Baked pastries are best served the same day but can be stored in an airtight container at room temperature for up to 2 days. Re-crisp in a 350°F oven for 5-7 minutes before serving.
