Napoleons
Mom used to make these yummy pastries.
1 cup flour
1/4 tsp. salt
1/3 сuр iсе water
10 Tbsp. butter (1-1/4 sticks)
Mix flour and salt. Add water. Form into ball, handling as little as possible. Cut butter lengthwise into fourths. (Butter should hold shape, not soft enough to melt. Dough and butter must be about the same temp.) Roll dough out to 10x6 in. Place butter on half the dough; fold over dough; seal edges securely. Do not let butter break through dough. Roll out to 18x8 in., and fold into thirds (this is called a turn); wrap; chill for 20 minutes. Repeat procedure four more times. Divide dough into thirds. On floured cookie sheets roll out each piece to 9.7 in. Prick entire surface of dough. Chill 15 minutes. Bake at 450 degrees for 12 minutes. Remove to racks to cool. Spread cream filling between layers; top with thin confectioners' icing. Trim edges with sharp knife. Cut into rectangles. Makes 8.
1 cup flour
1/4 tsp. salt
1/3 сuр iсе water
10 Tbsp. butter (1-1/4 sticks)
Mix flour and salt. Add water. Form into ball, handling as little as possible. Cut butter lengthwise into fourths. (Butter should hold shape, not soft enough to melt. Dough and butter must be about the same temp.) Roll dough out to 10x6 in. Place butter on half the dough; fold over dough; seal edges securely. Do not let butter break through dough. Roll out to 18x8 in., and fold into thirds (this is called a turn); wrap; chill for 20 minutes. Repeat procedure four more times. Divide dough into thirds. On floured cookie sheets roll out each piece to 9.7 in. Prick entire surface of dough. Chill 15 minutes. Bake at 450 degrees for 12 minutes. Remove to racks to cool. Spread cream filling between layers; top with thin confectioners' icing. Trim edges with sharp knife. Cut into rectangles. Makes 8.