Dough used for very light flaky rich pastries.
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1Then proceed in the manner explained for the making of puff paste.
2To make good puff paste one must have all the ingredients cold.
3Line patty-tins with puff paste; fill with the mixture and bake twenty minutes.
4Bake it in buttered dishes, laying puff paste round the edges.
5Make a rich puff paste and bake it in small patty-pans.
6Make a puff paste; roll about twice the thickness you would for pie.
7A rich puff paste may be substituted for the nouilles pastry if preferred.
8Have ready either bread pates or pates made from puff paste.
9This rough puff paste is very suitable for small sausage rolls.
10However, it is always preferable to make puff paste without the assistance of ice.
11Still another method is followed when puff paste or fancy pastry dishes are desired.
12Line little patty pans with puff paste, or any rich paste, rolled very thin.
13Add a little water and cover with puff paste.
14Shells of puff paste will rise best if baked on flat patty-pans, or tin plates.
15When hard, use the same as puff paste.
16For these we require some richer puff paste.
Translations for puff paste