Ingredients
- 2 cups (300 g) all-purpose flour
- ½ teaspoon salt
- 60 g (4 tablespoons) soft butter, divided
- 1 chicken egg (for egg wash)
- Cold water (as needed)
Instructions
- In a bowl, mix flour and salt.
- Add half of the butter and rub it into the flour with your fingers until crumbly.
- Gradually add cold water and mix to form a soft dough.
- Knead lightly until smooth. Do not overwork.
- Roll the dough into a rectangle.
- Spread the remaining butter evenly over the surface.
- Fold the dough into thirds like a letter.
- Roll gently once more.
- Wrap and refrigerate for 20–30 minutes.
- Roll out as needed and shape for baking.
- Brush with beaten egg before baking for a golden finish.
- Bake according to your recipe until puffed and golden.
Tips
✔ Use cold water for better texture.
✔ Do not knead too much or the pastry will become tough.
✔ Chill the dough if it becomes sticky.
✔ For extra flakiness, fold once more after chilling.
✔ Always preheat your oven for best results.