Cookbook talk:Puff Pastry

(1) All of these recipes need elaboration

(2) Include the classical puff pastry method, which involves folding the butter in to form layers.


 * This page was just imported from wikipedia, so it shouldn't be judged as an actual "home-cooked" wikibooks cook page might be judged. If you know the classic method, please describe it! -- SB_Johnny | talk 00:28, 3 November 2006 (UTC)

Too few flour in the recipe
The filo puff pastry recipe say:


 * 2 and ⅓ cups plain (non–self-raising) flour
 * Additional flour for dusting
 * 450 g butter, diced
 * 550 g butter
 * chilled water

Although it says "Additional flour for dusting in the second row. It seems that 2 1/2 cups of flour, less than 500g (5-6 cups for 1kg), mixed with 1 kg seems an error, unless more than 500 g is used to dust the dough.

Any idea of this point? Has anybody try this recipe to confirm the quantities? Can the second row say: Additional flour for dusting xxx g.