Original Recipes: Plat's Puffe Paste
To make a puffe paste take a quart of the finest flower and the whites of three egges, and the yolkes of two, and a little colde water and so make it into perfect paste, then drive it with a rouling pin abroade, then put on small peeces of butter as big as Nuts upon it, then folde it over, then drive it abroad againe, then put small peeces of butter upon it as you did before, doe this tenne times, always folding the paste and putting butter between everie folde.
You may convey anie prettie forced dish, as Florentine, Cherry, tarte, rice, or pippen, & c. between two sheets of that paste.
DELIGHTES FOR LADIES, Sir Hugh Plat, 1603
1 quart flour
3 egg whites
2 egg yolks
Cold water (a little)
Cold butter, cut into small pieces (about the size of a nut)
Pre-heat oven to 400 degrees.
Make a dough by combining the flour, egg whites and yolks and a little cold water.
Using a rolling pin, roll it out flat. Then dot it with pieces of the cold butter.
Fold the dough in half, roll it out flat again. Dot with pieces of the cold butter again.
Repeat steps 2 & 3 ten times, always folding the dough and putting the pieces of cold butter between layers.
Cut pastry into rectangles.
Bake at 400 degrees for 15-20 minutes until golden brown.
You may put any filling between the two sheets of the pastry: Florentine, Cherry, Apple and Cinnamon.