Roll out into a sheet ten
or twelve inches square. Cut a cake of the ice-cold butter in thin slices,
or flatten it very thin with the rolling-pin. Lay it on the paste,
sprinkle with flour, and fold over the edges. Press it in somewhat with
the rolling-pin, and roll out again. Always roll _from_ you. Do this again
and again till the butter is all used, rolling up the paste after the last
cake is in, and then putting it on the ice for an hour or more. Have
filling all ready, and let the paste be as nearly ice-cold as possible
when it goes into the oven. There are much more elaborate rules; but this
insures handsome paste. Make a plainer one for the bottom crusts. Cover
puff paste with a damp cloth, and it may be kept on the ice a day or two
before baking.
PATTIES FROM PUFF PASTE.
Roll the paste about a third of an inch thick, and cut out with a round or
oval cutter about two inches in diameter. Take a cutter half an inch
smaller, and press it into the piece already cut out, so as to sink
half-way through the crust: this to mark out the top piece. Lay on tins,
and bake to a delicate brown. They should treble in thickness by rising,
and require from twenty minutes to half an hour to bake. When done, the
marked-out top can easily be removed.
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