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Pastries
Pasta Sfogliata/Italian Puff Pastry (made without eggs; using flour, salt, water, butter and lemon juice)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Ingredients

2 cups flour
1/4 teaspoon salt
1 tablespoon lemon juice
1/4 cup ice water
1/2 pound sweet butter



Directions

Sift the flour and salt into a bowl; make a well in the center; into it put the lemon juice and the ice water.

Work flour until a dough is formed.

Knead the dough on a lightly-floured surface about 10 minutes.

Add a little flour if dough is too sticky.

Wrap in a towel and chill 30 minutes.

Roll out the dough into a rectangle 1/2-inch thick.

Form the butter into a flat cake and put it in the center of the dough.

Fold over one side, then the other.

Press open edges at top and bottom together.

Roll dough into a rectangle, and fold over into thirds again.

Wrap in the towel and chill 15 minutes.

Repeat rolling, folding and chilling four more times, always facing the open ends (those not folded over) towards you.

Use for making pastries.




Notes

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. It was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Photo: Mary Melfi.

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