Title: Strudel Pastry Basic Recipe
Categories: Molto
Yield: 4 Servings

1 Stick butter plus 3 sticks
(cold)
1 ts Salt
2 1/2 c Flour plus 1 cup
1/2 c 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 10-inch 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 4-inch square and place in refrigerator. This is called the
burro mixture.

After 1/2 hour, when the two mixtures are similar in texture, place pasta
mixture on a well-floured 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 16-inch 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 8-inch by 16-inch rectangle again. Repeat folding process
and refrigerate 30 minutes, covered in a moist cloth. Remove and repeat the
rolling-and-folding 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 MM-Recipes Digest V5 #029 by muddy@ibm.net on Jan 28, 98