Flaky Pastry Dough

Make a hole in the center of the flour mound, pour in the salt and water slowly

Mix delicately until you get a firm dough, but not too dry

This dough should have the same consistency as the butter or margarine that will be used later: not too soft, but also not hard

Gather the dough into a ball shape and let it rest for about 30 minutes

Roll out the dough afterwards with a rolling pin and place on top of the butter or margarine in 4 to 5 pieces

Fold the dough back over the butter and roll lightly dusted with flour, stretch the dough

Fold the dough again and roll out and fold it again

Let it rest for another 20 minutes and then roll out and fold it twice more

The dough is now ready.