Cakes, Pastries & Pies > Scotland > Puff Paste >
1 LB flour
1 LB butter
Pinch of salt
Juice of one lemon
Puff Paste should always be made in a cool place. Sift the flour onto a large cutting board, add the salt and make a well in the center. With the lemon juice, pour in enough cold water to make pliable dough. Cover with a cloth and let it stand for fifteen minutes. Sprinkle the board with more flour, and roll out the dough into squares with a rolling pin until it is about 1/2" thick. Chop the butter into cubes and dot it over the rolled dough (paste), and fold the dough over so that the butter is wrapped up completely, keeping the dough in a square. Roll out again, keeping an equal thickness all over. (This is called the first turn). Let the dough stand for 10 minutes, covered with a cloth. Repeat the rolling and covering two more times, with a ten-minute standing interval between each turn. The Puff Paste is ready to use. The Puff Paste can be stored in the refrigerator for up to one week, but make sure to keep it covered.
Note: To half the recipe, use the same method but decrease the butter to 1/2 pound to a pound of flour. Puff Paste is commonly used in the recipe Nun's Beads.
*Recipe Source: Mrs. Dalgairns ("The Scots Kitchen").
Food Fare Culinary Collection: Scottish Vivers
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