# 16

I finally did it!  I had made a goal in January 2011 to make these little things and so when December 30 rolled around I got started.  It was a long process, with overnight refrigeration, and lots of rolling involved, but it was really fun too!  The process of rolling out the butter was incredible!

 First, you make the dough and chill.  While it chills, you make the butter (1 lb of butter mixed with some flour so it doesn't run as much)  Then you roll the butter into an 8x8 inch--yes I measured it--square and chill.  Finally when both are chilled, you roll the dough into a 12x12 inch square and place the butter square on it like a diamond.

 Then comes the cool part.  You fold the edges over and seal them with the butter inside and roll into a long 20x13 I think rectangle.

 After the rectangle is there, you fold that rectangle in thirds like a letter and then rotate it 90 degrees so it is like a book.  Then start all over again.  Refrigerating 20 minutes when the dough got soft (after 2 turns max!)

After four turns and a rest, you have all the butter layered in between the dough.  That is how you get the shatteringly crisp layers in a pastry.  I thought it was pretty cool.  

 Anyway, then you get to cut,  fill, and bake them!  I did chocolate and blackberry cream cheese.

  Voila! Half the batch made 16 little pastries and I still have the other half in my freezer to make again sometime soon.