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American Southern
Butter Pastry
Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 25. One of the earliest known cookbooks by an African American author.
15 minPrep Time
30 minCook Time
8Servings
hardDifficulty
Why This Recipe Works
This historic laminated dough relies on the same principles as modern puff pastry: cold butter layered between flour creates distinct fat barriers that produce steam during baking, separating the dough into flaky layers. Creaming the butter removes excess moisture that would otherwise create tough gluten, while the minimal handling and resting period prevents gluten development. The high butter-to-flour ratio (67% by weight) ensures rich flavor and maximum flakiness.
Before You Begin
- •Work in a cool kitchen (below 70°F) to prevent the butter from melting into the flour, which would eliminate the layering effect
- •Chill your work surface and rolling pin if possible, or work quickly in short intervals, refrigerating the dough if butter begins to soften
- •Use a bench scraper or knife for mixing rather than your warm hands, which would melt the butter
- •Weigh ingredients for accuracy: 1.5 lb flour equals approximately 6 cups all-purpose flour; 1 lb butter is 4 sticks
- •The original recipe's hour rest is crucial—don't skip it, as this allows gluten to relax and butter to firm up for easier rolling
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