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1
By hand, work together 1 lb.
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2
plus 4 Tbsp.
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3
of the butter with 1 1/4 c. of the flour on a cold surface.
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4
When well mixed, form this butter paste into a block, wrap in plastic wrap, and chill.
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5
Rub the remaining butter into the remaining flour with the salt till the mix resembles fine breadcrumbs.
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6
Add in 1 c. plus 3 Tbsp.
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7
water and lemon juice to create a dough, and mix till smooth and elastic.
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8
Shape the dough into a ball, then cut a cross in the top to one-third of the depth.
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9
Open out the points of the cross and roll out each one to a square 5 by 5 inches, 1/4-inch thick.
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10
Remove the butter block from refrigerator, and place in the center of the dough.
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11
Fold the flaps over, folding counterclockwise and ensuring which the edges are well sealed.
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12
Roll out the dough into a 12- by 24-inch rectangle.
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13
Fold the short sides to meet in the middle, then mix in half like a book to create four equal layers; this is called a double turn.
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14
Cover with a damp cloth, and refrigeratein the refrigerator for at least 30 min.
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15
Repeat to give the dough four more double turns, resting in the refrigerator each time, then leave the dough covered in the refrigerator to rest, preferably overnight before using.
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16
Freeze for future use.
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17
This recipe yields about 3 1/2 pounds.
