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Puff Paste

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Ingredients 3 ingredients

  1. Water
  2. two tablespoons of butter
  3. Flour
Contains GlutenMilk Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Flour Source of phosphorus · Source of copper · Source of manganese · +1

    Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of copper · 0.2 mg per 100 g, 17% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    Source of manganese · 0.6 mg per 100 g, 28% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Source of selenium · 10 µg per 100 g, 19% of the reference intake per 100 g

    • Selenium contributes to normal spermatogenesis.
    • Selenium contributes to the maintenance of normal hair.
    • Selenium contributes to the maintenance of normal nails.
    3 more authorised claims
    • Selenium contributes to the normal function of the immune system.
    • Selenium contributes to the normal thyroid function.
    • Selenium contributes to the protection of cells from oxidative stress.

    Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

    Nutrients per 100 g of “Flour, 00”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Method

  1. 1 pound butter 1 pound pastry flour Cold water Wash the butter, pat and fold until no water flies.
  2. Reserve two tablespoons of butter, and shape remainder into a circular piece one-half inch thick, and put on floured board.
  3. Work two tablespoons of butter into flour with the tips of fingers of the right hand.
  4. Moisten to a dough with cold water, turn on slightly floured board, and knead one minute.
  5. Cover with towel, and let stand five minutes.
  6. Pat and roll one-fourth inch thick, keeping paste a little wider than long, and corners square.
  7. If this cannot be accomplished with rolling-pin, draw into shape with fingers.
  8. Place butter on centre of lower half of paste.
  9. Cover butter by folding upper half of paste over it.
  10. Press edges firmly, to enclose as much air as possible.
  11. Fold right side of paste over enclosed butter, the left side under enclosed butter.
  12. Turn paste half-way round, cover, and let stand five minutes.
  13. Pat, and roll one-fourth inch thick, having paste longer than wide, lifting often to prevent paste from sticking, and dredging board slightly with flour when necessary.
  14. Fold from ends towards centre, making three layers.
  15. Cover, and let stand five minutes.
  16. Repeat twice, turning paste half-way round each time before rolling.
  17. After fourth rolling, fold from ends to centre, and double, making four layers.
  18. Put in cold place to chill;
  19. if outside temperature is not sufficiently cold, fold paste in a towel, put in a dripping-pan, and place between dripping pans of crushed ice.
  20. If paste is to be kept for several days, wrap in a napkin, put in tin pail and cover tightly, then put in cold place;
  21. if in ice box, do not allow pail to come in direct contact with ice.

Plating

Cookware for this recipe

  • Rolling pin