This recipe seems like it can't be right--there's no sugar in the dough! But like many heirlooms, it's cherished for a reason. Just follow the directions and you'll be rewarded with a pastry that is remarkably easy to make.
I would give this recipe more stars except for the big mistake in step 2. It should say to return the saucepan to the stove and then add the flour and continue to stir. The flour mixture should then be stirred until it is very thick and the dough begins to separate from the sides of the saucepan. If you follow step 2 exactly as it is written, you will end up with a thin batter similar to a cake or pancake batter. Because of this mistake, I ended up with something very different than the accompanying photo.
