{"id":6255,"slug":"puff-paste-feuilletage","title":"Puff paste (feuilletage)","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pound of flour","one cup of water","one pound of butter"],"ingredients_norm":["flour","water","butter"],"steps":["Take one pound of flour and one cup of water and make a smooth paste, but not too soft.","Form into a square loaf and let it set for about fifteen minutes.","Roll out on floured board about one-half inch thick, and place in the center one pound of butter, well-worked and flexible.","Fold the edges of the paste over the butter and roll out about one-quarter inch thick, taking care that the butter does not run out of the dough.","Brush off the flour and fold in three.","Roll out again to the same thickness as before and repeat the folding.","Put in cool place or ice box for about one-half hour, then roll and fold as before.","Again rest for one-half hour, and then roll and fold again.","The paste will then have six turns in all, and after a little rest it can be used."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w124:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2034d5d58805a9dd781de339bd9ce61608a4183bd5b4f49d1c8659b973b77ad5","created_at":"2026-08-02T16:50:21Z","updated_at":"2026-08-02T16:50:21Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/puff-paste-feuilletage"}