Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
To laminate the dough
How it's done
Dough
Mix the flour and salt in a bowl. Add the water and butter, knead quickly to form a soft, smooth dough. Flatten the dough, wrap in cling film, chill for approx. 30 mins.
To laminate the dough
Grate the cold butter, chill. On a lightly floured surface, roll the dough out into a rectangle (approx. 25 x 40 cm). Spread the butter over two thirds of the dough, leaving a border of approx. 1 cm on three sides. Fold the exposed dough over the top, place the folded dough over the remaining dough. Press the edges down firmly. Press out any air pockets using a rolling pin. Wrap in cling film and chill for approx. 30 mins.
To fold
On a lightly floured surface, roll the dough into a rectangle (approx. 25 x 40 cm), then fold up one third of the dough and fold the top third down over the top. Repeat this step three more times. Wrap the dough in cling film and chill for approx. 30 mins.
To roll out
Roll out the dough into a rectangle (approx. 30 x 50 cm), trim the edges with a sharp knife.
| Shelf life: | Wrap in cling film, store in the fridge for approx. 2 days. |
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How-tos
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