preparation
In a bowl, cut 1/2 cup butter into 1 cup flour. Sprinkle the cold water over the mixture. Stir until blended. Shape into a ball and divide in two. Roll each piece into a 3 x 12-inch oblong. Place them on a baking sheet. Spread with your favorite jam and refrigerate. In a saucepan, bring 1/2 cup butter and 1 cup water to a rolling boil until the butter is melted. Stir in all the flour at once. Beat vigorously over low heat until mixture leaves the pan and forms a ball. Remove from heat. Beat in the eggs, one at a time. Mixture should be smooth and satiny. Spread over the pastries (seal the edges so that the jam will not seep out). Bake in a 425° oven until puffed and golden (about 30 minutes). Remove to a rack and cool. |