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ZL1ABS > RECIPE 02.11.11 09:57l 39 Lines 1173 Bytes #999 (0) @ WW
BID : 700069ZL1ABS
Read: GUEST DK3UZ
Subj: Puff Pastry
Path: DB0FHN<DB0FOR<DB0SIF<DB0MRW<DK0WUE<7M3TJZ<ZL2BAU<ZL1AB
Sent: 111102/0738Z @:ZL1AB.#06.NZL.OC #:62713 [AUCKLAND] FBB7.00i $:700069ZL1AB
From: ZL1ABS@ZL1AB.#06.NZL.OC
To : RECIPE@WW
Puff Pastry
Typed by ZL1ABS
Ingredients
8 ounces (225 grams) Flour
1/4 teaspoon Salt
8 ounces (225 grams) Butter or Lard or Margarine or shortening
1 teaspoon Lemon juice
Sufficient Cold Water to mix to very stiff dough
Instructions
Sift flour and salt. Chop in the fat with two knives. Add the water and
lemon juice gradually, mixing to stiff dough. Roll out about 1/4 inch
(3mm) thick, keeping ends square and sides even. Fold the pastry by
bringing the side edges to the middle, then the top and bottom edges to
the middle; fold in half and press the edges together. When rolling out
the next time, give the pastry a half turn. Roll out and repeat folding
process. Allow pastry to stand (covered) in a cold place for at least an
hour before using. Bake at 450 degrees Fahrenheit (230 degrees Celsius).
This is a very rich pastry.
From my mother's old New Zealand cookery book (1956 edition), printed by a
maker of baking powder, custard powder, cornflour and jelly crystals.
[Beverly Sheffield]
73 - Michael, ZL1ABS @ ZL1AB
Message timed: 20:50 on 2011-Nov-02
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