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 than fold it and turn it the opposite way put four 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, again put it in the fridge for 20 min and roll once more. It should be rolled 3 times toltal and refrigerated twice. 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 toltal of 48 homemade pastries. This can be frozen up to 6 months!
Enjoy!

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