Ingredients
1 LB COLD BUTTER, CUBED
1 TSP SALT
1 LB CREAM CHEESE
4 CUPS PASTRY FLOUR, SIFTED
Preparation
-IN THE BOWL OF AN ELECTRIC MIXTURE FITTED WITH PADDLE ATTACHMENT, CREAM THE BUTTER SALT AND CREAM CHEESE UNTIL SOFTENED. -ADD THE FLOUR AND MIX ON LOW UNTIL JUST INCORPORATED. -TURN THE DOUGH ONTO A LIGHTLY FLOURED SURFACE AND ROLL OUT TO A 14" BY 21" RECTANGLE. -WRAP AND REFRIDGERATE OVERNIGHT. -ON A FLOURED SURFACE, ROLL THE DOUGH INTO A 12" BY 20" RECTANGLE. -FOLD THE DOUGH INTO THIRDS BY BRINGING THE BOTTOM THIRD UP TO MEET THE MIDDLE AND THE TOP EDGE DOWN TO MEET THE BOTTOM EDGE, AS YOU WOULD FOR A LETTER. -TURN THE DOUGH COUNTERCLOCKWISE SO THE OPEN FLAP IS ON YOUR RIGHT. -REPEAT THREE TURNS. -CHILL FOR 2 HOURS
