INGREDIENTS

INSTRUCTIONS

Cut 8 ounces butter into 1/2 to 1/4-inch dice, place on a plate and
refrigerate while preparing remaining ingredients.
Measure water and add salt; stir to dissolve and set aside.
Coarsely dice remaining 4 tablespoons butter. Place flour in work bowl of
food processor fitted with metal blade; add 4 tablespoons butter and pulse
until butter is absorbed - about ten to twelve 1-second pulses. Add
remaining butter and pulse one or twice to distribute. Add water and pulse
3 or 4 times, just until dough forms a rough ball - do not over process.
Flour work surface and scrape dough from work bowl. Shape dough into a
rough rectangle and place between 2 pieces of plastic wrap. Press dough
with rolling pin to flatten, then roll back and forth several times with
rolling pin to make a 12 by 18-inch rectangle of dough. Peel away plastic
wrap and invert dough to floured work surface. Peel away second piece of
wrap. Fold dough in thirds in the width, folding the top third down and the
bottom third up, to make a 6 by 18-inch rectangle, then roll up the dough
from one of the 6-inch ends, making sure to roll end under dough. Press the
dough into a square, wrap in plastic and refrigerate 1 hour, or until firm.
Yield: 1 1/2 pounds of dough
Recipe by: Cooking Live Show #CL8988
Posted to MC-Recipe Digest V1 #902 by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Nov 12, 1997

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