1 kg. all-purpose flour
· 25 gm. salt
· 225 gm butter , chilled
1/2 liter very cold water
· 2 lbs. butter. chilled
1. Put flour and
salt together in a medium size bowl.
2. Break or cut 225 gm of butter into
small pieces and with your hands work them into the flour until flour is crumbly.
3. Add the water very cold water and mix the dough.
4. Knead lightly
to incorporate the ingredients but do not overwork.
5. Allow dough to
rest for ten minutes.
6. Lightly flour a surface and with
a rolling pin and roll out dough to about 10”.
7. Form the remaining
butter into a block about 8” square.
8. Place a block
of butter in the center of the dough with enough dough on all sides to cover over the butter.
9. Encase the butter with the dough.
10. Using the rolling pin, work the dough in a back and forth motion until you
have a rectangle about 8” x 24”
11. With the long side of the dough rectangle stretched out in front of you, you
are going to fold the dough in thirds. Carefully lift the top end of the long side of the dough and fold it towards you, overlapping
the center portion of the dough.
12. Fold the bottom end of the dough over the upper two. This is called a turn.
13. Let the dough
Turn the dough so that the open end is to your left or your right.
15. Roll out the dough again in front of you, keeping
the rectangular shape.
16. Fold the top third over the center and then the bottom third over the center. This is a second
Let the dough rest 15 minutes.
18. Repeat the same process of folding and rolling two more times, allowing the dough to rest each
time. Essentially, you are incorporating the butter into the dough so that when it is baked, the dough will consist of airy,
This completes the dough preparation.
It is at this point that you would freeze a portion of the dough not being used.