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  1. In a food processor, place 1 stick of butter, 1 tsp. salt, and 2 1/2 c. flour and blend till texture of breadcrumbs. Slowly add in ice water till dough comes together. Remove and form into a ball, then flatten it into a 8- by 10-inch rectangle and place in refrigerator. This is called the pasta mix.
  2. In a food processor, place 3 remaining sticks of butter and 1 c. four till blended and scrape out on to a board. Working quickly, form this mix in a 4-inch square and place in refrigerator. This is called the burro mix.
  3. After 1/2 hour, when the two mixtures are similar in texture, place pasta mix on a well-floured clean marble surface. Place burro mix in center and fold the pasta mix over it, like wrapping a gift. Flatten with a rolling pin and roll out to a 8- by 16-inch rectangle, flouring regularly. If butter comes to surface, flour the spot heavily and continue working. Fold bottom third up and top third down to create a small package and turn one quarter clockwise. Pat dough with rolling pin to adhere and roll out to large 8-inch by 16-inch rectangle again. Repeat folding process and chill 30 min, covered in a moist cloth. Remove and repeat the rolling-and-folding process 3 times. Allow 30 min refrigeration between each maneuver. The dough is now ready and will keep in the refrigerator 10 days, wrapped tightly in plastic wrap.
  4. This recipe yields sufficient dough for 4 servings.


レシピを400ピクセル幅で切り取る (プレビュー)

レシピを300ピクセル幅で切り取る (プレビュー)