INGREDIENTS

INSTRUCTIONS

Place the flour in your mixing bowl. Rapidly cut the sticks of chilled
butter into lengthwise quarters, then into 1/2-inch dice; add to the flour.
Add the salt. Blend flour and butter together rapidly, the butter should be
roughly broken up but stay in lumps the size of large lima beans. Blend in
the water, mixing just enough so that dough masses roughly together but
butter pieces remain about the same size. Turn dough out onto a
lightly-floured work surface. Rapidly push and pat and roll it out into a
12- by 18-inch rectangle. It will look messy. Lightly flour top of dough
and, with a pastry sheet to help you, flip the bottom of the rectangle up
over the middle, and then flip the top down to cover it, as though folding
a business letter. Lift the dough off the work surface with a pastry sheet;
scrape the work surface clean, flour the surface lightly and return the
dough to it, settling it down in front of you so that the top flap is at
your right. Lightly flour top of the dough, and pat, push, and roll it out
again into a rectangle; it will look a little less messy. Fold again into
three as before, each of three "roll-and-fold" operations is called a
"turn". Roll out and fold 2 more times, making 4 "turns" in all, and by the
last "turn" of the pastry it should actually look like dough. You should
see large flakes of butter scattered under the surface on the dough, which
is just as it should be. With the balls of your fingers make 4 depressions
in the dough to indicate the 4 turns. Wrap the dough in plastic, place in a
plastic bag and refrigerate for 40 minutes to firm the butter and relax the
gluten in the dough. Give the dough 2 more turns, beating it back and forth
and up and down first if chilled and hard. Let the dough rest another 30
minutes if it seems rubbery and hard to roll; then it is ready for forming
and baking.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A39 broadcast 04-25-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-11-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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