Instructions: In the bowl of a food processor fitted with a metal blade, pulse the flour and salt until well-blended. Add the butter. Pulse until the mixture resembles coarse meal. Add water in a slow stream through the feed tube. Pulse until a rough dough forms.

On a lightly floured surface, press and pound the dough with a rolling pin to form a 10- by 6-inch rectangle, about 1/2-inch thick. Continue rolling until 1/4-inch thick. Brush away excess flour with a pastry brush. Fold both ends of the dough in toward the center. Turn the dough clockwise 90 degrees, and fold in half like a book, forming 4 layers. Wrap the dough in plastic wrap and chill until firm, 30 to 45 minutes.

Roll out the dough into a 6- by 18-inch strip. Fold both ends of the dough into the center. Brush away excess flour, and fold the dough toward the center to form four layers. Repeat this process one more time, chilling until firm if necessary. Wrap the dough in plastic wrap, and chill for at least 1 hour before rolling out and using.

Makes 1 pound.

Cuisine: "Philippino"

Yield: 1 pound

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