Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 kg (2 quarts ) flour
- 450 g (1 pound ) butter
- Cold water
Directions
Rub the butter into the flour.
Mix in just enough water to get a stiff dough .
Roll dough out about ⅛ inch thick.
Arrange a layer of butter all over the dough. Sprinkle on a little flour, fold the dough up to enclose the butter, and roll it out again.
Double and roll it with layers of butter three times. After each time layering the butter, refrigerate to keep the butter and dough cold and firm, at least 15 minutes up to a half hour.