Pastry Crust-German
- Yolks of 4 eggs
- 1/2 pint of sweet milk
- Salt
- Flour
- 1 pound of butter
Stir the yolks of four eggs in a dish, adding half a pint of sweet milk, and salt in proportion; mix in as much flour as will resist the stirring spoon; then place the dough on your rolling board, and knead it until the dough will spring up under the pressure of the finger. It is then to be rolled out half of its size, and a pound of butter to be cut over half of the dough; the remaining half must then be folded over the butter, be well-beaten and roll, roll, rolled out thing. Then fold the dough like a napkins, and care must be taken that is does not wrinkle; it must then be rolled out a second time as thin as at first, and again beaten on the same side.
Submitted by Aug 26, 2009
15 min
30 min
45 min