Strudel Pastry

by Rosa DeVilla

Servings: 1 recipe

INGREDIENTS

4 sticks cold butter, divided
1 tsp. salt
3-1/2 cups flour, divided
1/2 cup ice water

INSTRUCTIONS

In a food processor, place 1 stick of butter, 1 teaspoon salt, and 2-1/2 cups flour and blend until texture of breadcrumbs. Slowly add ice water until 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 mixture. In a food processor, place 3 remaining sticks of butter and 1 cup four until blended and scrape out on to a board. Working quickly, form this mixture in a 4-inch square and place in refrigerator. This is called the burro mixture. After 1/2 hour, when the two mixtures are similar in texture, place pasta mixture on a well-floured clean marble surface. Place burro mixture in center and fold the pasta mixture 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 form 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 refrigerate 30 minutes, covered in a moist cloth. Remove and repeat the rolling-and-folding process 3 times. Allow 30 minutes refrigeration between each maneuver. The dough is now ready and will keep in the refrigerator 10 days, wrapped tightly in plastic wrap.

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Tagged: breads, doughsandcrusts, strudelpastry add tags

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