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Simple Puff Paste, Or Confectioner's Pastry Cooking Recipe

Below is the quick and easy cooking recipe for Puff Paste, Or Confectioner's Pastry.

Weigh out a pound and a quarter of sifted flour, and a pound of butter. Rub about one-third of the butter with two-thirds of the flour, a tea-spoonful of salt. When the butter is thoroughly mixed with the flour, add one beaten egg, and cold water to moisten it sufficiently to roll out. Sprinkle part of the reserve the Puff Paste, Or Confectioner's Pastryd flour on a board, cut the butter into small pieces, and roll them out as thin as possible. In order to do so, it will be necessary to rub a great deal of the flour on the moulding-board and rolling-pin. Lay the butter, as fast as rolled out, on to a floured plate, each piece by itself—roll out the pastry as thin as it can be rolled, cover it with the rolled butter, sprinkle on part of the reserve the Puff Paste, Or Confectioner's Pastryd flour, and roll the crust up. Continue to roll out the crust, and put on the reserve the Puff Paste, Or Confectioner's Pastryd butter and flour, till the whole is used. Roll it out lightly, about half an inch thick, for the upper crust, or rim to your pies—plain pie crust should be used for the under crust to the pies. Puff pastry, to be nice, should be baked in a quick oven till of a light brown color. If it browns before the fruit in the pie is sufficiently baked, cover it with thick paper.

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