Ingredients
- 5 cups flour
- 1 cup water
- 1 teaspoon salt
- 250g butter
Details
servings 1
Level of difficulty Average
Preparation time 60mins
Cost Budget Friendly
Preparation
Step 1
Sift the flour and salt together before combining into a dough with water
Step 2
Roll the dough thinly before placing in the fridge, Roll the butter an equal thickness and also refrigerate
Step 3
Place the butter layer on top of the dough layer, fold over to seal the butter within and roll flat directly forward, not side to side.
Step 4
Fold in half, rotate the dough 90 degrees and roll flat again forward only
Step 5
Repeat until you have created at least 5 layers in the dough and a maximum of 10.
Step 6
Cover in cling film and refridgerate until required, then roll out to the required size and shape from there.
If you desire refridgerate at 5 layers before continuing to ensure butter remains intact and not combined with the mixture
Avoid tearing the dough to seperate the layers
Use plenty of flour to ensure the dough does not stick to the surface and the rolling pin.
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