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Ingredientes
- 1 1/2 lb unsalted butter room temperature
- 4 3/4 c. all-purpose flour
- 1 1/2 tsp salt Juice of 1/2 lemon
Direcciones
- By hand, work together 1 lb. plus 4 Tbsp. of the butter with 1 1/4 c. of the flour on a cold surface. When well mixed, form this butter paste into a block, wrap in plastic wrap, and chill.
- Rub the remaining butter into the remaining flour with the salt till the mix resembles fine breadcrumbs. Add in 1 c. plus 3 Tbsp. water and lemon juice to create a dough, and mix till smooth and elastic.
- Shape the dough into a ball, then cut a cross in the top to one-third of the depth. Open out the points of the cross and roll out each one to a square 5 by 5 inches, 1/4-inch thick. Remove the butter block from refrigerator, and place in the center of the dough. Fold the flaps over, folding counterclockwise and ensuring which the edges are well sealed.
- Roll out the dough into a 12- by 24-inch rectangle. Fold the short sides to meet in the middle, then mix in half like a book to create four equal layers; this is called a double turn. Cover with a damp cloth, and refrigeratein the refrigerator for at least 30 min.
- Repeat to give the dough four more double turns, resting in the refrigerator each time, then leave the dough covered in the refrigerator to rest, preferably overnight before using. Freeze for future use.
- This recipe yields about 3 1/2 pounds.
- Yield: 3 1/2 pounds
