Freeze this easy-to-make dough so you always have some on hand.
2 1/2 cups all-purpose flour, chilled
1 teaspoon salt
3 sticks unsalted butter (1 1/2 cups), frozen for 1 hour
1. Make the dough: Set up a food processor with the largest of the grater attachments or freeze a metal grater with large holes. Chill 3/4 cup water and set aside. Combine the flour and salt and set aside. Quickly grate the butter and add it to the flour mixture. Rechill butter and flour if necessary. Add the water and stir until just combined - the dough will be a loose, shaggy mass. Transfer the dough to a well-floured surface and roll and shape into a long rectangle about 6 by 18 inches. The dough will still be somewhat shaggy. Using a large spatula or bench scraper, fold or flip the bottom portion of the dough toward the middle and fold the top part of the dough downward to the edge - like a business letter. Rotate the dough a quarter turn to the right so that the shorter end of the dough is closer to you and roll the dough out into a long rectangle about 6 by 18 inches. Repeat folding, then roll out, and fold once more. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or up to 24 hours. This dough can also be wrapped in plastic wrap and frozen for up to 2 months.
(based on individual servings)
Total Fat: 40 g
Saturated Fat: g
Cholesterol: 106 mg
Sodium: 311 mg
Carbohydrates: 34 g
Fiber: 2 g
Protein: 5 g
Originally published in Country Living.
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