1¼ cups all-purpose flour
¾ cup cake flour
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¼ teaspoon salt
1 teaspoon sugar
½ pound butter, diced
½ cup water
Stir together fours, salt and sugar in the bowl of a stand mixer fitted with the paddle attachment, scatter butter over flour, mix to combine. Add water until mixed in but butter is still in pieces.
Transfer dough to floured surface and pat into a rectangle about ¾ inch thick. Roll dough out to a roughly 6-by-12-inch rectangle and about ½ inch thick. With the short side facing you fold the bottom third half way up and then do the same with the top third, like folding a letter. Then rotate clockwise so the seam is at you left. Then roll out again to the same size and fold; repeat this 5 times, refrigerating dough for 20 minutes after each turn so butter will not soften. Cover dough with plastic wrap and refrigerate 4 hours or up to overnight.
When ready to use, on lightly floured surface roll dough out to roughly 9-by-12-inch rectangle and then you can layer apples and roll or use dough for your favorite recipe.