Strudel Pastry (Swedish)

A simple recipe, yet requires a lot of love for all the steps. The result however, is a delicious homemade dough that you'll be proud of.

4 sticks butter, cold
1 tsp. sea salt
3½ cups all-purpose flour, unbleached
½ cup water, ice cold

In a food processor, place 1 stick of butter, salt, and 2½ cups flour. Blend until texture of breadcrumbs. Slowly add ice water until dough comes together. Remove and form into a ball, then flatten it into a 8x10” rectangle and place in refrigerator. This is called the pasta mixture.

In a food processor, place 3 remaining sticks of butter and 1 cup flour until blended and scrape out on to a board. Working quickly, form this mixture in a 4" square and place in refrigerator. This is called the burro mixture.

After a 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 8x16" 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 pkg and turn one-quarter clockwise. Pat dough with rolling pin to adhere and roll out to large 8"x16" 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.

Makes 4 servings.