All the utensils used should be ice cold. Chill the flour; divide the butter into three parts; wash and pat each into a thin oblong pat; wrap two of the butter pats in a napkin and place them between pans of cracked ice; with the tips of the fingers work the other butter pat into the flour, keeping plenty of flour between the butter and the fingers; add ice water, using as little as possible to make a smooth paste; toss the paste on floured board, knead just enough to form a ball; shape pat and roll out one-fourth inch thick, keeping paste a little wider than long and corners square; lay one pat of the butter on the paste, dredge very lightly with flour; fold over the paste so as to enclose the butter; roll up like a jelly roll; pat and roll out one-fourth inch thick add butter and roll out as above. After all of the butter has been added, fold and roll out four or five times; the more times it is folded and rolled out the more air will be enclosed. The more air retained in the paste the more puffy it will be. The rolling should be done with gentle strokes from center out. As often as the paste becomes a little soft, place it in a napkin between two pans of cracked ice and let it stand until thoroughly chilled. Puff paste requires a hot oven, greatest heat coming from the bottom; turn frequently that it may rise evenly; when well risen, decrease temperature of oven.
Puff paste should be used for pies, patties, vol-au-vents, rissoles, cheese straws, tarts, turnovers, etc.