Pasta Sfogliata
1 cup sifted pastry flour
tiny pinch salt
1/2 cup butter
ice water

Sift flour with salt, cut in butter with pastry cutter and add ice water 1 tablespoon at a time until dough sticks to fingers. Be careful not to use too much water.

Roll dough on floured pastry board into a strip 6 inches wide and about 15 inches long. Fold strip over 3 times (reducing length to 5 inches).

Roll into strip again and again fold strip 3 times.

Repeat this procedure 6 times.

The sfogliata is now ready for cutting and using in different ways in various recipes.

The recipe in this entry was taken from "The Talisman Italian Cook Book" by Ada Boni, translated and augmented by Matilde Pei. The original cook book, an Italian classic, was published in 1929 in Italy. The translation was published in 1950....

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