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In a large mixing bowl, combine the bread flour and salt.
Add the 50g of room-temperature unsalted butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.
Gradually add cold water, a little at a time, mixing until the dough starts to come together.
Knead gently on a lightly floured surface until the dough is smooth and elastic, about 5 minutes. Wrap it in plastic wrap and refrigerate for 30 minutes.
Laminate the Dough:
Roll out the dough into a rectangle on a lightly floured surface.
Place the chilled butter cubes in the center of the dough, folding the edges over to seal the butter inside.
Roll the dough into a long rectangle, about 1/4 inch thick. Fold the dough into thirds, then turn it 90 degrees. Roll it out again, fold, and refrigerate for 30 minutes. Repeat this process two more times (for a total of 3 folds), chilling between each fold.
Shape and Bake:
Preheat the oven to 400°F (200°C).
After the final refrigeration, roll the dough to your desired thickness and cut into shapes.
Place the pastries on a parchment-lined baking sheet, leaving space between them.
Bake for 15–20 minutes, or until golden brown and crisp.
Serve:
Allow the pastries to cool slightly before serving. Enjoy on their own or with your choice of filling.
Serving and Storage Tips:
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