Strawberries Newport Recipe
I found this unofficial recipe in our archives from Melba Lovelace column…
It’s easy except for the pastry, which like any good pastry, takes awhile and a lot of patience.
PUFF PASTRY
1/4 lb. sweet butter
1/4 lb. all-purpose flour
2 to 2 1/2 oz. ice water
1 t. lemon juice
1/4 t. salt
Knead butter in ice water or cold running water. Shape into 4x6x1/4-inch oblong. Wrap in foil and chill 15 minutes.
On a chilled smooth surface, make a ring with the flour allowing a 6-inch hollow center.
Pour mixture of remaining ingredients into ring gradually while forming a ball with the liquid and flour.
Knead dough lightly until smooth.
Cover and refrigerate 15 minutes. Roll dough into a neat oblong measuring about 6×16 inches and a little less than 1/3 inch thick.
Place chilled butter pad about 1 inch from an end of the oblong.
Fold dough over the butter to form a pouch. Press sides together.
Roll dough evenly out again to the 6×16 inch rectangle.
Fold dough into thirds. Wrap in foil and chill 30 minutes.
Repeat the process of rolling, folding and chilling 5 more times.
Roll dough and cut into the shape you desire.
Bake in a 500-degree oven 5 minutes, reduce heat to 375 degrees and bake 25 to 30 minutes longer.
