Instructions: Make the Puff Pastry: By hand, work together 1 pound plus 4 tablespoons of the butter with 1 1/4 cups of the flour on a cool surface. When well mixed, form this butter paste into a block, wrap in plastic wrap, and refrigerate.

Rub the remaining butter into the remaining flour with the salt until the mixture resembles fine breadcrumbs. Add 1 cup plus 3 tablespoons water and lemon juice to form a dough, and mix until smooth and elastic.

Shape the dough into a ball, then cut a cross in the top to one-third of the depth. Open out the points of the cross and roll out each one to a square 5 by 5 inches, 1/4-inch thick. Remove the butter block from refrigerator, and place in the center of the dough. Fold the flaps over, folding counterclockwise and ensuring that the edges are well sealed.

Roll out the dough into a 12- by 24-inch rectangle. Fold the short sides to meet in the middle, then fold in half like a book to form four equal layers; this is called a double turn. Cover with a damp cloth, and chill in the refrigerator for at least 30 minutes.

Repeat to give the dough four more double turns, resting in the refrigerator each time, then leave the dough covered in the refrigerator to rest, preferably overnight before using. Freeze for future use. (

Makes about 3 1/2 pounds)

On a lightly floured surface, roll puff pastry to 1/8-inch thick, and trim to a 2-by-12-inch rectangle. Transfer to a baking pan. Prick well with a fork, and chill for 20 minutes.

In a small bowl, beat egg white and confectioners sugar together with a wooden spoon until smooth. Using a small offset spatula, spread a thin layer onto the chilled pastry. Freeze for 25 minutes.

Heat oven to 425 degrees. Remove iced pastry from freezer. Using a damp knife, cut vertically into sixteen 3/4-inch fingers. Transfer to a baking pan. Bake until pastry is golden and icing is curled up at ends, about 15 minutes. Transfer to a wire rack to cool.

This recipe yields 16 servings.

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