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Ingredients
- 3 cups unbleached all-purpose flour
- 1 cup cake flour
- 1½ teaspoons kosher or sea salt
- 6½ sticks sweet butter chilled
- 1 cup ice-cold water
Instructions
Prepare the Dough:
- In a large bowl, mix the flours and stir in the salt.
- Cut the chilled butter into lengthwise quarters and then into ½-inch cubes.
- Add the butter cubes to the flour mixture.
- Using your fingers, flatten each cube into flakes while combining them with the flour.
- Refrigerate the mixture for 10 minutes, ensuring the butter remains firm.
- Add the ice-cold water and stir until the dough loosely holds together.
Shape the Dough:
- Transfer the dough onto a lightly floured work surface and pat it into an 18 x 8-inch rectangle.
- Sprinkle the top with flour.
- Fold the dough lengthwise in thirds, similar to folding a business letter.
- After folding, flour the work surface again and the top of the dough.
- Roll out the dough with a rolling pin to maintain the previous size, keeping the folded sides as the width and the open ends as the length.
- Work swiftly; refrigerate briefly if the butter softens.
Repeat Folding and Rolling:
- Fold the dough a second time in the same manner, roll it out again, and repeat this process two more times (for a total of four times).
- Ensure surfaces are floured as needed, and always end with the dough folded.
Chill and Store:
- Cover the dough with plastic wrap and refrigerate it for 40 minutes.
- Roll and fold it twice more.
- The dough is now ready to use or can be stored in the refrigerator or freezer for future use.
Nutritional Information
Calories: 170 kcal