On food and cooking the science and lore of the kitchen ( PDFDrive ) 1070

AccordingtothefoodhistorianCharlesPerry,
puffandsheetpastriesappeartohavebeen
inventedbytheArabsandtheTurks
respectively,sometimearound1500.Though
theaiminbothistoproducemanylayersof
verythinpastry,theyinvolvetwovery
differenttechniques.
Making Puff Pastry Preparing puff pastry
doughiselaborateandtimeconsuming.There
are several different ways to construct the
dough-fat sandwich, and several different
ways to make the folds; here for simplicity
I’lldescribethestandardone.
Thecookfirstmixespastryflourwithice
watertomakeamoderatelymoistinitial
dough,withabout50partswaterper100parts
flour.Sometimesbutterand/orlemonjuices
areincludedtoweakentheglutenandmake
thedoughmoreeasilyshaped.Themixingis
donewithminimalmanipulationtominimize
glutendevelopment,whichthelaterrollings-


outaccomplish.Thedoughisshapedintoa
square.
EarlyRecipesforLaminatedPastry:
EarlyEnglish“PuffPaste”
GervaseMarkham’srecipefor“puffpaste”
is a cross between laminated and sheet
pastries.
Now for the making of puff paste of the

best kind, you shall take the finest wheat
flour after it hath been a little baked in a
pot in the oven, and blend it well with
eggs, whites and yolks all together, after
the paste is well kneaded, roll out a part
thereof as thin as you please, and then
spread cold sweet butter over the same,
thenuponthesamebutterrollanotherleaf
of the paste as before; and spread it with
butter also; and thus roll leaf upon leaf
with butter between till it be as thick as
you think good: and with it either cover