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Use the dough immediately after chilling for best results.
Freeze unused dough for up to 2 months; thaw in the fridge overnight before using.
Brush with egg wash before baking for a golden finish.
Variations:
Add herbs like rosemary or thyme to the flour for savory bakes.
Use whole wheat flour for a rustic flavor and texture.
Make a sweet version by sprinkling sugar over each layer during folding.
FAQ:
Can I use margarine instead of butter?
Yes, but butter gives a better flavor and flakier result.
What if I don’t have vinegar?
It’s optional. It helps keep the dough tender but can be skipped.
Can I skip the folding steps?
Folding is key to the layers. Even just 2-3 folds will make a big difference.
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