out accomplish. The dough is shaped into a
square.
Early Recipes for Laminated Pastry:
Early English “Puff Paste”
Gervase Markham’s recipe for “puff paste”
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,
then upon the same butter roll another leaf
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