Recipe - Strudel Pastry Basic Recipe

1 Stick butter plus 3 sticks
(cold)
1 teaspoon Salt
2 One half cup Flour plus 1 cup
One half cup Ice water

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 10inch 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 4inch square and place in refrigerator. This is called the
burro mixture.

After One half hour, when the two mixtures are similar in texture, place pasta
mixture on a wellfloured 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 16inch 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 8inch by 16inch rectangle again. Repeat folding process
and refrigerate 30 minutes, covered in a moist cloth. Remove and repeat the
rollingandfolding 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.

Yield: 4 servings

MOLTO MARIO SHOW #MB1D04
Posted to MMRecipes Digest V5 #029 by muddy@ibm.net on Jan 28, 98