Strudel pastry basic recipe
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Stick butter plus 3 sticks | |
| (cold) | ||
| 1 | teaspoon | Salt |
| 2½ | cup | Flour plus 1 cup |
| ½ | cup | Ice water |
Directions
In a food processor, place 1 stick of butter, 1 teaspoon salt, and 2½ 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 ½ 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
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