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Ingredients
- 3 cups all-purpose flour
- 1 cup cake flour
- 2 teaspoons salt
- 1 lb unsalted butter
- 10 to 12 tablespoons cold water
Details
Servings 2
Preparation
Step 1
Sift the flours and salt into a bowl. Cut a quarter of the butter into small pieces and add them to the bowl. Using your finger tips, rub the butter into the flour. Add just enough cold water, a few tablespoons at a time, to bind the ingredients and work the dough into a ball. Wrap the dough in floured plastic wrap and chill in the fridge for about 30 minutes.
Meanwhile, place the remaining butter between two sheets of parchment or wax paper and, with a rolling pin, flatten the butter into a slab about 6 inches square and 1/2 inch thick. Chill the butter in the fridge for about 30 minutes.
Place the dough on a lightly floured board and roll it into a 12 inch square. Place the square of butter diagonally in the center of the dough and fold the corners of the dough over the butter so that they meet in the center. Roll the dough into a rectangle 12 by 18 inches.
Fold the dough into thirds, give it a quarter turn. Roll the dough again into a rectangle and fold it again into thirds. Wrap and chill the dough for at least one hour. Roll and turn the dough twice more, refrigerate for two hours and repeat giving it six turns in all. After a final turn, refrigerate for four hours before using it. Tightly wrapped, the dough can safely be kept in the refrigerator for two or three days, in the freezer for two or three months. If frozen, defrost in the refrigerator overnight.
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