1/2 kg of sifted wheat flour
1/2 kg of fresh butter
1 tablespoon of salt
3/4 cup of water
1/2 kg of sifted wheat flour
1/2 kg of fresh butter
1 tablespoon of salt
3/4 cup of water
It's essential to work with the layered dough in a cool environment, preferably over a marble surface
Make a mound with the flour and a hole in the middle for the salt and water
Mix well, stirring
Form a ball
Place on a plate and make a cross-shaped cut on top of the dough to allow it to lose its elasticity
Refrigerate
Unwrap the butter between two sheets of parchment paper to obtain a square 15 x 15 cm in size
Open the chilled dough into a rectangle slightly larger than the previous one
Place the butter in the middle
Lift all four sides of the dough to wrap the butter
Dust the work surface with flour
Open the dough again to obtain a rectangle 25 x 50 cm in size
Fold the dough as follows: one side to the middle, and the other on top
Turn the dough 90° (or by half), open it again and fold it once more
Refrigerate for 20 minutes and repeat the operation about 6 times, always refrigerating.
