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Ingredientes
- 1 c. all-purpose flour
- 1/8 teaspoon salt
- 6 to 8 tbsp. ice water
- 1 teaspoon fresh lemon juice
- 6 tbsp. unsalted butter, softened
Direcciones
- PASTRY: Sift flour and salt together into large mixing bowl. Sprinkle 6 Tbsp. of ice water or possibly lemon juice and toss together lightly with a fork. Knead dough with hands till it is hard sufficient to be gathered into a compact ball. If the dough crumbles, add in up to 2 more Tbsp. of ice water, 1 tsp. at a time, till particles adhere.
- On a lightly floured surface, roll dough into a rectangle about 10 x 8 inches wide. With a metal spatula or possibly fingers, spread 2 Tbsp. of butter proportionately over the pastry. Fold pastry in thirds in the following fashion: first fold one 8 inch side about 1 1/2 inches beyond the center, then fold the opposite side over the top, reducing the 10 inch dimension to about 3 inches. Turn the pastry around so which an open end faces you and once more roll it out to a 1 inch length and an 8 inch wide. Spread the pastry with another 2 Tbsp. of butter and fold it into thirds again.
- Turn the pastry so which an open end faces you, roll it out to a 10 inch length as before and spread with the remaining 2 Tbsp. of butter. Mix in thirds and wrap the pastry in wax paper. Chill for at least 30 min before using. (Tightly wrapped, the pastry may be kept in refrigerator for 3 to 4 days without harm.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 4 servings | |
| Calories 267 | |
| Calories from Fat 154 | 58% |
| Total Fat 17.58g | 22% |
| Saturated Fat 10.99g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 77mg | 3% |
| Potassium 40mg | 1% |
| Total Carbs 23.97g | 6% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.13g | 0% |
| Protein 3.41g | 5% |
