Strudel Pastry

Directions

1. 1
   In a food processor, place 1 stick of butter, 1 teaspoon salt, and 2-1/2 cups flour and blend until texture of breadcrumbs.
2. 2
   Slowly add ice water until dough comes together.
3. 3
   Remove and form into a ball, then flatten it into a 8- by 10-inch rectangle and place in refrigerator.
4. 4
   This is called the pasta mixture.
5. 5
   In a food processor, place 3 remaining sticks of butter and 1 cup four until blended and scrape out on to a board.
6. 6
   Working quickly, form this mixture in a 4-inch square and place in refrigerator.
7. 7
   This is called the burro mixture.
8. 8
   After 1/2 hour, when the two mixtures are similar in texture, place pasta mixture on a well-floured clean marble surface.
9. 9
   Place burro mixture in center and fold the pasta mixture over it, like wrapping a gift.
10. 10
    Flatten with a rolling pin and roll out to a 8- by 16-inch rectangle, flouring regularly.
11. 11
    If butter comes to surface, flour the spot heavily and continue working.
12. 12
    Fold bottom third up and top third down to form a small package and turn one quarter clockwise.
13. 13
    Pat dough with rolling pin to adhere and roll out to large 8-inch by 16-inch rectangle again.
14. 14
    Repeat folding process and refrigerate 30 minutes, covered in a moist cloth.
15. 15
    Remove and repeat the rolling-and-folding process 3 times.
16. 16
    Allow 30 minutes refrigeration between each maneuver.
17. 17
    The dough is now ready and will keep in the refrigerator 10 days, wrapped tightly in plastic wrap.