A homemade flakey pastry with a great taste and no preservatives!
4 cups white flour
1 lb unsalted butter
1/4 to be used for binding dough
3/4 to be used to wrap around the dough
pinch of salt
1 tsp fresh lime juice
2 cups cold water
Method:
In a big bowl add the flour, lime juice, and 1/4 of the butter and rub the flour with the butter really well, than add approximately 2 cups cold water and bind the dough. Let the dough rest about ten minutes. After 10 min the dough should be in a ball, put it on a cutting board and slice in a cross making sure you don’t cut all the way through, next add the butter in the middle and wrap the dough around the butter, flatten it really well and roll it in a 5 in wide and about 24 inches long then fold it and turn it the opposite way put flour again and roll again and fold it put it in the fridge for about 20 min. After 20 min take the dough out and roll again, fold it two times then put it back in the fridge for another 20 min and roll once more and fold twice. It should be folded twice each time with a total of 6 folds after every two folds in should be refrigerated for 20 minutes. After rolling it the last time cut the pastry into two and score it this should give you two pastries with 24 pastries in each, giving you a total of 48 homemade pastries. This can be frozen up to 6 months!
Enjoy!

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