- 1 one/four cups (two one/2 sticks) unsalted butter, chilled
- 2 cups all-intent flour, moreover much more for function area
- three/4 teaspoon salt
- 2/three cup cold h2o
- one. Minimize 1 cup (two sticks) butter into one/four-inch cubes. Place in an even layer on a plate and transfer to refrigerator to chill.
- 2. Position flour and salt in the bowl of a food items processor and pulse to blend. Lower remaining one/four cup (1/two adhere) butter into skinny slices and incorporate to food processor pulse to combine. Increase 1 cup chilled butter pulse 3 occasions, 1 next every pulse. Include half of the h2o and pulse at the time add remaining drinking water and pulse two times. Dough will not sort a ball.
- three. Clear away blade from processor by lifting up with the manage. Scrape dough from bowl onto a frivolously floured work floor. Lightly flour dough and, making use of your arms, squeeze and form dough into a cylinder. Push down to flatten into a rectangle.
- 4. Starting off at the slender conclude furthest away from you, use a rolling pin to press the dough firmly in parallel strokes shut to one another. If there are sticky pieces of butter on the floor, go over with a huge pinch of flour and push with the rolling pin to mix. Clear off the rolling pin as you go to make guaranteed very little sticks to the dough. Continue pressing with the rolling pin, working in direction of the slender close closest to you.
- five. Roll dough into a 10-by 20-inch rectangle. Fold the 10-inch finishes over the center (like a letter) to make three levels. Placement one of the (about) six-inch ends to confront you and roll up dough like a jelly roll. Position dough on a frivolously floured work floor, seam-aspect down. Sprinkle prime of dough lightly with flour and press down applying your hand to variety a rectangle.
- six. Wrap dough in plastic wrap and transfer to fridge for at least three hrs and up to three times in advance of working with.
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