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Basic puff pastries (Enkel Smordeg) - Swedish
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1 cup | butter |
2 cups | flour |
1/3 cup | cold water |
In large bowl rapidly rub butter into flour with fingers. When crumbly pour into cold water. Quickly gather crumbs and knead into balls. Cover and chill 1 hour. Roll dough into 12 inch squares. Fold in 3, then 3 again so you have a small square. Roll out and refold into 3 and 3 again. ( the more they are rolled the puffier they will get). Chill 2 hours.
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