Ingredients
- 1 cup unsalted butter
- 2 cups all-purpose flour
- 1/2 cup ice water
- 1 tablespoon vegetable oil
- 1/4 cup brandy or cognac
Preparation
Step 1
Slice the butter into 1/2-inch slabs and place between sheets of plastic wrap, close together. With a rolling pin, roll lightly to join the pieces. Roll the butter out to about a 7- to 8-inch square.
In a large bowl, add the ice water, salad oil and cognac to the flour to make a stiff dough.. Knead on a lightly floured board until smooth and elastic, about 2 minutes. Cover and let stand a few minutes. Roll out to make a rectangular shape 1/4-inch thick, about 16- by 12-inches.
Place the butter in the center of the lower half of the pastry. Sprinkle lightly with flour; fold the upper half of the pastry over the butter and press the edges firmly together. Fold the right end of the pastry over the butter and the left end under it; press the edges to seal. Cover and let stand for 5 minutes. Roll out to make a 12-inch square and fold into thirds. Turn it halfway around and roll out just enough to seal the layers and fold into thirds to make a square. Repeat rolling and folding in thirds two more times, ending in a square. If necessary, refrigerate between folding and rolling. The need to refrigerate depends on the tempoerature of the kitchen and how warm the dough becomes. Chill the dough before finally rolling out for the pastry.