Preparation:
cut the chilled butter into small dice place flour onto a pastry board or into a large bowl make a well in the center and place the butter and salt in the well fold into the center with a pastry scraper or a large spoon add water 1-2 tablespoons at a time-mix well continue to add water and mix until all water has been added turnout onto a generously floured board rollout dough to a 3/8-inch thick rectangle brush the flour off of the top and fold ends in to meet in the center again, brush the flour off of the top fold in half, rollout to a 3/8-inch thick rectangle, and fold as before rollout, brush, and fold again (cover and chill for 10 minutes if dough becomes too hard to work) rollout into a 1/2-inch thick rectangle brush with egg whites and sprinkle generously with grated cheese fold in half and rollout to a thickness of 1/8-inch with a pastry wheel, cut into 1/2-inch strips twist strips 2-3 times to form a spiral press ends onto parchment to anchor well chill for 30 minutes bake @ 400 degrees for 8-10 minutes, until puffy and golden remove from oven serve hot, warm, or at room temperature |
