Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pound flour
- one teaspoonful salt
- one-third pound butter
- two-thirds pound butter is washed
- one quart
- four parts
- one sheet of butter on the middle of the paste
- one-quarter inch thick
- four sheets of butter that will make eight times folding
- three extra turns
Directions
Don't make it ! But if it must be made, this is the way to do it:
One pound flour (one quart), one teaspoonful salt, one-third pound butter, well rubbed together till like meal. If your hands are hot, chop it together without touching it with the hands. Mix stiff" as possible with ice water and pat out on the board to about one-third of an inch thick; lay this sheet of paste on ice while two-thirds pound butter is washed and worked in cold water until waxy. Divide it in four parts and pat each out to as thin a cake as you can, it is no matter if it is broken through in holes. Set these sheets of butter on ice also. Now dust the board and pin slightly with flour, place the sheet of paste on it and one sheet of butter on the middle of the paste; fold the paste over the butter in such a way as to divide the paste in thirds, then turn over the ends letting them meet in the middle; the paste is now in rectangular shape and with a little care in rolling can be kept so through all the subsequent foldings and rollings. Roll out to one-quarter inch thick and fold as before, but without butter. The third time of folding enclose the second piece of butter, and continue adding it at every alternate rolling until it has all been used; as there were four sheets of butter that will make eight times folding and rolling the paste. Finally give one, two or three extra turns, as your patience holds out; lay on ice until needed for use; it is better to lie for several hours before being baked. If the paste sticks to the board or pin lay on ice until chilled through, scrape the board clean, polish with a dry cloth and dust with fresh flour before trying again. A stone slab is a comfort but not at all necessary. Use as little flour in rolling as possible, but
48 THE STAR CRYSTAL COOK BOOK.
tion, but never work the rolling-pin back and forth, as that kneads the paste and toughens it, besides breaking the bubbles of air. The number of layers of butter and paste makes it flaky, but every bubble of air that is folded in helps it to rise and puff in baking.