Ingredients
1 1/2 cup all-purpose flour
1/4 tsp. salt
12 Tbsp. (1 1/2 sticks) cold butter, cut into pieces
1/4 cup very cold water
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
web↗ link
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
French pastry masterclass — pâte brisée, feuilletée, choux, puff
Tapered rolling pin for pastry work, lamination
Flour bakery's sequel — cakes, cookies, breakfast pastries
Large rolling docker — pizza dough, crackers, puff pastry docking
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
French pastry masterclass — pâte brisée, feuilletée, choux, puff
Tapered rolling pin for pastry work, lamination
Flour bakery's sequel — cakes, cookies, breakfast pastries
Large rolling docker — pizza dough, crackers, puff pastry docking
Adjustable stand — hold cookbook or tablet at eye level while cooking
You're reading one of recipes available free. Full library with Gastronome.
Combine flour and salt. Add 4 Tbsp. butter and mix until in very small pieces. Add remaining 8 Tbsp. butter and just combine. 2. Add water until dough begins to come together. 3. Transfer dough to well-floured surface and press into a ball. Roll out to 18" by 12" rectangle. Fold two short ends to meet at center, then roll up from bottom into log. Use rolling pin to gently roll into small square, dusting with flour if needed. 4. Tightly wrap in plastic wrap and refrigerate at least 30 min.