Directions: |
Directions:Place the first quantities of flour and butter in a mixing bowl. Mix until well blended. Dissolve salt in the cold water. Add salted water to the flour mixture and mix until a soft dough is formed. Do not over mix. Let dough rest for 20 minutes wrapped in plastic wrap in the refrigerator. Blend butter with the last quantity of flour until the mixture is the same consistency as the dough, neither too soft or too hard. Refrigerate butter to the texture of the dough. Roll dough into a large rectangle. Squared off the butter and shape into a rectangle two thirds the size of the dough rectangle. Place butter on the dough so it covers the bottom two thirds of the rectangle. Fold down the top, unbuttered third of the dough, so it covers half the butter. fold the bottom third over the center. the butter is now enclosed. Before rolling, beat the dough so that the butter is evenly distributed but not so hard that the butter escapes. To give the dough its first fourfold, roll the dough into a long rectangle. Before folding, brush off excess dusting flour. Fold down the top edge of the dough to the center and fold the bottom edge to the center. Fold in half to finish fourfold. Rest dough in a cool place or refrigerate between folds. Complete 4 four-folds to give dough 1028 layers of dough and butter. Make sure dough is cool and firm before shaping. Bake at 400-425 degrees. |
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