Strudel pastry basic recipe

Yield: 4 Servings

Ingredients:

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

Instructions:

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