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This is another one from very old cook book.
Puff Pastry
1 cup butter
2 cups sifed CAKE flour
1/2 cup ice water
Wash the butter in cold water to remove salt. Allow 2/3 of butter to become soft. Cut remaining butter into flour with 2 knives or a pastry blender; add ice water using only enough to hold ingredients together. Roll out to 1/4 inch thickness on a lightly floured board, making a square sheet. Spread 2/3 of dough with 1/4 of softened butter; fold unbuttered 1/3 over center 1/3 and fold remaining 1/3 over to cover first 1/3, buttered side down, making 3 layers of dough with butter between each layer. Turn dough 1/4 of way around on board and roll to about 1/4 inch thickness. Spread with butter. Fold as before and chill thoroughly. Roll, spread with butter, fold and chill 2 more times. Roll, shape and bake as directed in recipes using Puff Paste. Roll the puff pastry to 1/8 inch thickness. Trim edges to make a sheet 10 x 7 inches. Place on cookie sheet and make a 1/2 inch rim around the edges. Prick with fork and chill thoroughly. Bake in a very hot oven (450 degrees) for about 10 minutes or until lightly browned. Cool. Spread with 1 cup of strawberry (I used cherry) jam. Top with meringue (recipe below) then 1/4 cup shredded blanched almonds and 2 tablespoons confectioners sugar.
Meringues (for this dessert I doubled the following recipe)
2 egg whites
1/8 teaspoon cream of tartar
Dash of salt
1/2 cup sugar
1/2 teaspoon vanilla
Beat egg whites with cream of tartar and salt until stiff but not dry. Add sugar 1 tablespoon at a time, beating until stiff after each addition. Fold in vanilla. Mound and spread on top of above portion of dessert. (then sprinkle on the almonds and powdered sugar). Bake in slow oven (275 degrees) for 60 minutes or until lightly browned.
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