|1||cup (2 sticks) cold, unsalted butter, cut into|
|2||teaspoons apple cider vinegar|
|Extra flour (for sprinkling)|
|1||egg, beaten with 1 tablespoon of water|
|Cinnamon-sugar made with 2 tablespoons ground cinnamon and 5 tablespoons sugar|
1. In an electric mixer bowl, combine the flour and butter. Use your hands to toss the mixture to coat the butter with flour. Transfer to the freezer. In a measuring cup, combine the water, vinegar, and salt. Stir until the salt dissolves. Transfer to the freezer. Leave both mixtures for 10 minutes.
2. Using the paddle attachment, if you have one, blend the flour mixture on low speed until it starts to become crumbly meal. With the mixer still running on low speed, slowly pour the vinegar mixture into the bowl. The dough will be crumbly at first, then after 10 or 20 seconds, it will come together in a ball. Stop the mixer.
3. Turn the dough out onto the counter. Press it together into a large disk. Cut the dough in half, wrap each in waxed paper, and press each into a disk. Refrigerate for at least 2 hours.
4. Set the oven at 375 degrees. Line a baking sheet with parchment paper.
5. On a lightly floured counter, roll 1 disk of pastry to a 9-by-12-inch rectangle, cutting off any errant edges. Cut the rectangle into 6 smaller rectangles. Gently separate the rectangles from the counter and lay them on the baking sheet, leaving at least 2 inches between them.
6. With a pastry brush, paint each rectangle with the egg. You will have some egg mixture left; set it aside.
7. Sprinkle 1 tablespoon of cinnamon-sugar onto each rectangle. Roll out the second disk of pastry, repeating the steps to create
6 more rectangles. Lay the new batch of rectangles over the filled rectangles. Seal by pressing a fork around the perimeter of each rectangle. Using the pastry brush, paint the tops of each pastry with egg and poke several times with the fork. Sprinkle each one with the remaining cinnamon-sugar.
8. Bake for 20 to 25 minutes, or until golden. Cool on a wire rack. Adapted from “The Homemade Pantry”