Anton Edelmann's Puff Pastry


Makes about 3 1/2 pounds

  • 1 1/2 pounds (6 sticks) unsalted butter, room temperature
  • 4 3/4 cups sifted all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 cup plus 3 tablespoons water
  • Juice of 1/2 lemon


This Recipe, Courtesy Of Anton Edelmann, Maitre Chef Des Cuisines At The Savoy In London, Serves As The Foundation For The Royal Biscuits And Exotic Fruit Tartlets Served There For Afternoon Tea.

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