In an electric mixer bowl, mix flour and salt. Cut the cold butter into small
cubes and drop into the flour. Mix on slow speed for about 4 to 5 minutes. Continue
beating, and mix in lime juice and ice water until they have been absorbed by the
flour, 1 minute only. Dough will be a rough mass. Chill dough in the refrigerator
for 20 minutes.
Place the dough on a lightly floured work surface. With palms of your hands ,push
it into a rough rectangle. Brush with flour. With a rolling pin roll into a 12-inch
rectangle, 1/2 inch thick. Fold the rectangle over 3 times, then refrigerate for
Remove from the refrigerator and roll into another rectangle 12 inches long.
Fold over 3 times and refrigerate for 20 minutes more.
Remove from the refrigerator and roll into a rectangle 12 inches long again.
Fold over 3 times and refrigerate for 20 minutes.
Transfer dough to plastic wrap and chill dough for 8 hours or overnight. It can
rest in the refrigerator for up to 3 days. Makes approximately 3 pounds.
When ready to make Little Ears, line 2 cookie sheets with parchment paper. Heat
oven to 425 degrees F. Using a rolling pin, roll the Puff Pastry dough over 1/2
cup confectioners' sugar until it forms a 12-inch square, 1/8-inch thick. With
a sharp knife, trim edges. Place in the freezer for 5 minutes. Remove from the freezer
and brush both sides of the dough with confectioners' sugar. Bring the 2 ends
of the dough toward the center and fold lengthwise. Now fold again lengthwise toward
the center to make a 4-layer dough 12 inches wide. Brush both sides of the dough
with more confectioners' sugar. Place in the freezer again for 5 minutes. Remove
With a sharp knife, cut pastry into thin strips 1/4 x 3 1/2 inches, then close
each pastry strip to form a butterfly shape or ears. Lay them on prepared cookie
sheets in staggered rows, about 2 inches apart. Return to the freezer for 5 minutes.
Bake for 25 to 30 minutes, or until golden.
Transfer Little Ears to a wire rack to cool. They will be sticky, so do not place one on top of the other.