Ingredients:
1 lb flour
1 lb butter
juice of 1/2 lemon
1 egg yolk
ice-water
Preparation:
- One heaping pound superfine sifted flour, one of butter; place the flour on board (or marble slab is better), make a well in center, squeeze in juice of half a lemon, and add yolk of one egg, beaten with a little ice-water. Stir with one hand and drop in ice-water with the other, until the paste is as hard as the butter.
- Roll paste out in a smooth square an inch thick, smooth sides with a rolling-pin, spread the butter over half the paste; lay the other half over like an old-fashioned turn-over, leave it for fifteen minutes in a cold place.
- Then roll out in a long strip, keeping the edges smooth, and double it in three parts, as follows: Fold one-third over on the middle third, roll it down, then fold over the other outside third, roll out in a long strip and repeat the folding process; let it lie for fifteen minutes, and repeat this six times, allowing fifteen minutes between each rolling, and the paste is ready for use.
- Handle as little as possible through the whole process. All the flour used must be of the very best quality, and thoroughly sifted. The quantity of water depends on the capacity of the flour to absorb it, which is quite variable. Too little makes the paste tough, and too much makes it thin, and prevents the flakiness so desirable. Rich paste requires a quick oven.
Mrs. V. G. Hush, Minneapolis, Minnesota
