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
- 460 g butter , divided into four equal portions
- 460 g all-purpose flour
- Cold water (enough to form a dough)
Directions
Sift the flour into a bowl.
Cut one portion of butter into the flour until it becomes crumbly.
Add cold water, as needed, to make a dough .
Lightly dust kneading board and rolling pin with flour. Roll dough until it is approximately 0.5 cm thick.
Cut (smear) another portion of butter into the pastry. Fold pastry into quarters. Roll pastry back to 0.5 cm thickness. Repeat this step until there is no butter left.
Draw a sheet of plastic food wrap large enough to cover one side of the flattened pastry. Invert the kneading board.
Cover the other side with another sheet of plastic food wrap. Gently roll the pastry into a cylindrical shape.
Store in refrigerator until needed for use. Keeps well for a week or 6 months in freezer.