Ingredients Jump to Instructions ↓

  1. 1/4 c Butter

  2. 1 3/4 c All-purpose flour; chilled

  3. 1/2 c Water; cold

  4. 3/4 c Butter; softened

  5. 1/4 c All-purpose flour; chilled

  6. Recipe by: Southern Living

  7. 1/4 cup butter into 1-3/4 cups flour with pastry blender until mixture resembles coarse meal. Sprinkle cold water (1 tablespoon at a time) evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball, and wrap in waxed paper. Chill

  8. 15 minutes. Combine

  9. 3/4 cup butter and 1/4 cup flour; stir until smooth. Shape

  10. 6-inch square on waxed paper. Chill

  11. 5 minutes. Roll pastry into a 15-inch circle on a lightly floured surface; place chilled butter mixture in center of pastry. Fold left side of pastry over butter; fold right side of pastry over left. Fold upper and lower edges of pastry over butter, making a thick square. Working quickly, place dough, folded side down, on a lightly floured surface; roll dough into a 20- x 8-inch rectangle. Fold rectangle into thirds, beginning with short side. Roll pastry into another 20- x 8-inch rectangle; again fold rectangle into thirds. Wrap dough in wax paper, and chill about 2 hours. Repeat rolling, folding, and chilling process

  12. 2 additional Pastry. --


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