|All purpose flour||4 1⁄2 Cup (72 tbs)|
|Butter||1⁄3 Cup (5.33 tbs), chilled|
|Cold water||2 Cup (32 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Butter||2 2⁄3 Cup (42.67 tbs), chilled|
Sift the 4 1/2 cups flour and salt into a large bowl.
Blend in the 1/3 cup butter, using your hands.
Stir in the water.
The mixture will be very sticky.
Turn out onto a board.
Cut through the dough with your finger, pick up one half of the dough, and smack it down on the dough on the board.
Repeat this cutting and smacking until the dough firms up, becomes elastic, and is no longer sticky.
This usually takes about 5 minutes.
Dust the board lightly with flour and form the dough on it into a smooth ball.
Cut a cross 1/2" deep on the top of the ball.
Cover with a large bowl and allow the dough to rest 15-20 minutes.
Pour the 3/4 cup flour over the 2 2/3 cups butter.
Work the flour into the butter, but do not allow the butter to become smeary.
Shape into a smooth square 7" x 7".
Wrap in waxed paper and refrigerate 20 minutes.
Roll the dough into a square with rounded elongated corners.
Keep centre of the dough twice as thick as the corners.
Place the butter on the dough kitty-corner.
Fold the corners of the dough over the butter, making sure that no air is trapped between the butter and the dough.
Using a rolling pin and a firm hand, hit the dough 4 times vertically and 4 times horizontally.
Place the dough on a lightly floured piece of waxed paper, 24" long.
Roll out the dough to the length of the paper.
Be careful in this and all the other rollings not to pierce the dough and let the butter break through.
Mentally divide the dough into 3 parts.
Fold the right third over the middle and the left third over both the right and the middle thirds.
Remove from the paper.
Place on a piece of lightly floured waxed paper 18" long.
Roll out to this length.
This time mentally divide the dough into 4 parts.
Fold in the right and left quarters towards the middle, leaving a 1/2" gap between them.
Fold in half again, so that you can see the 4 layers.
Wrap and refrigerate 30 minutes.
Repeat this rolling out and folding, first into thirds and then into quarters.
Each time use an 18" piece of lightly floured waxed paper.
When rolling, use a light touch, brushing off excess flour as you work.
Divide the dough into 4 parts, wrap well, and refrigerate.
This dough can be very successfully frozen and used later.
Since effort and expense are involved in this kind of pastry, it is advisable to make it in large quantities and freeze it.