INGREDIENTS

INSTRUCTIONS

In the bowl of a food processor fitted with a metal blade, pulse the flour
and salt until well-blended. Add the butter. Pulse until the mixture
resembles coarse meal. Add water in a slow stream through the feed tube.
Pulse until a rough dough forms.
On a lightly floured surface, press and pound the dough with a rolling pin
to form a 10- by 6-inch rectangle, about 1/2-inch thick. Continue rolling
until 1/4-inch thick. Brush away excess flour with a pastry brush. Fold
both ends of the dough in toward the center. Turn the dough clockwise 90
degrees, and fold in half like a book, forming 4 layers. Wrap the dough in
plastic wrap and chill until firm, 30 to 45 minutes.
Roll out the dough into a 6- by 18-inch strip. Fold both ends of the dough
into the center. Brush away excess flour, and fold the dough toward the
center to form four layers. Repeat this process one more time, chilling
until firm if necessary. Wrap the dough in plastic wrap, and chill for at
least 1 hour before rolling out and using.
Makes 1 pound.
Cuisine: "Philippino" Source: "Martha Stewart Living -
<www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net" Yield: "1 pound"
Per serving: 682 Calories (kcal); 2g Total Fat; (2% calories from fat); 19g
Protein; 143g Carbohydrate; 0mg Cholesterol; 1073mg Sodium Food Exchanges:
9 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe by: Recipe from Romy Dorotan, Chef/Owner; Cendrillon, 45 Mercer
Converted by MM_Buster v2.0n.

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