Flaky Pastry Dough

Mix all ingredients well, then knead and shape until it shines

Let the dough rest in the refrigerator for half an hour

Roll out the dough to a thickness of about 1/8 inch

Spread 125 grams of cold unsalted butter on top, cut into thin strips

Dust with flour and fold the dough three times, without pressing down too hard

Pass the rolling pin over the dough lightly

Fold the dough again three times, but in the opposite direction

Let it rest in the refrigerator for another half hour

Repeat the process with an additional 125 grams of cold unsalted butter

Let it rest in the refrigerator for 30 minutes more

Fold and shape the dough as desired, cutting and filling as you like.