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1
Mix the butter with three-quarter cup of the premeasured flour.
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2
This can be done in the bowl of an electric mixer using the flat paddle, in a food processor or by hand.
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3
The mixture should be smooth.
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4
Form into a square one-inch thick, wrap in plastic wrap and chill for about 30 minutes.
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5
Mix the salt with the remaining flour and add the cream.
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6
Mix well, by hand or in an electric mixer.
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7
Dough should not be sticky, but it will not be completely smooth.
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8
On a floured board, roll the cream mixture into a rectangle slightly wider than the butter square and twice as long.
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9
Use flour sparingly as you go along, to make the dough easier to handle.
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10
Place the butter square on the center of the cream mixture, seal the edges and roll into a thick rectangle about 12 inches by 16 inches.
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11
Chill at this point for about 30 minutes.
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12
Roll the dough into a long rectangle, one-half-inch thick, taking care not to overwork it.
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13
Fold into thirds, matching edges and brushing off excess flour.
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14
Wrap and chill for 30 minutes.
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15
One turn has been completed.
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16
Continue this process five more times.
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17
Dough will then be ready for use.
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18
It is important to let the dough rest in between turns in the refrigerator.
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19
Chilling may be speeded up by putting the dough in the freezer until it is chilled.
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20
The finished dough will keep for two days in the refrigerator.
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21
Unused pastry may be frozen.
