A historical pastry from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). This should be iced in summer if convenient. Handle the paste as little as possible when mixing. Squeeze all the buttermilk from the butter and wring it in a cloth before using.
Preserved exactly as written in the original source
Put the flour onto the paste-board; make a hole in the centre, into which put the yolk of the egg, the lemon juice and salt
Mix the whole with cold water (this should be iced in summer if convenient) into a soft, flexible paste with the right hand, and handle it as little as possible
Squeeze all the buttermilk from the butter, wring it in a cloth and roll out the paste
Place the butter on this and fold the edges of the paste over, so as to hide it
Roll it out again to the thickness of a quarter of an inch
Fold over one-third, over which again pass the rolling-pin; then fold over the other third, thus forming a square
Place it with the ends, top and bottom before you, shaking a little flour both under and over, and repeat the rolls and turns twice again as before
Flour a baking-sheet, put the paste on this and let it remain on ice or in some cool place for half an hour
Then roll twice more, turning it as before
Place it again upon the ice for a quarter
Modern guidance to help you succeed with this vintage recipe
The multiple folding and rolling technique creates hundreds of thin, distinct layers of butter and dough. When baked, water in the butter vaporizes into steam, forcing the layers apart and creating the characteristic flaky, risen structure of puff pastry. Chilling between folds keeps the butter solid and distinct from the dough, preventing it from being absorbed into the flour. The acid from lemon juice tenderizes the gluten, making the pastry more delicate and easier to roll without becoming tough.
The completed puff pastry dough can be wrapped tightly in plastic wrap and refrigerated for up to 3 days or frozen for up to 3 months. If frozen, thaw overnight in the refrigerator before rolling and using. The dough actually benefits from an overnight rest, as it allows the gluten to fully relax.
Unbaked puff pastry should be wrapped tightly in plastic wrap and can be refrigerated for up to 3 days or frozen for up to 3 months. Once baked, puff pastry items are best consumed within 24 hours but can be stored in an airtight container at room temperature for up to 2 days. Refresh baked pastries in a 350°F oven for 5-10 minutes to restore crispness.
AI-generated tips from Chef Cecil's culinary database
The completed puff pastry dough can be wrapped tightly in plastic wrap and refrigerated for up to 3 days or frozen for up to 3 months. If frozen, thaw overnight in the refrigerator before rolling and using. The dough actually benefits from an overnight rest, as it allows the gluten to fully relax.
Unbaked puff pastry should be wrapped tightly in plastic wrap and can be refrigerated for up to 3 days or frozen for up to 3 months. Once baked, puff pastry items are best consumed within 24 hours but can be stored in an airtight container at room temperature for up to 2 days. Refresh baked pastries in a 350°F oven for 5-10 minutes to restore crispness.
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