Chill butter. Reserve and chill 2 tablespoons. Work remaining chilled butter with back of wooden spoon till just pliable. Pat or roll between sheets of waxed paper to 8x6-inch rectangle. Chill at least 1 hour in refrigerator or 20 minutes in freezer. (Chill utensils before each use). Cut reserved 2 tablespoons butter into flour till mixture resembles course meal. Gradually add ice water, tossing with fork to make stiff dough. Shape into ball. Knead on lightly floured surface till smooth and elastic, about 5 minutes. Cover dough, let rest 10 minutes. On lightly floured surface, roll dough in 15x9-inch rectangle. Peel waxed paper from one side of chilled butter; invert on half of dough. Remove waxed paper from top. Fold dough over to cover butter. Seal edges of dough. Wrap in waxed paper; chill thoroughly (1 hour). Unwrap dough. On lightly floured surface, roll to 15x9-inch rectangle. (Roll from center just to edges). Brush off excess flour; fold in thirds, then turn dough and fold in thirds again. Press edges to seal. Wrap and chill at least 1 hour. Repeat rolling, folding, and thorough chilling 2 or 3 times more. |