This recipe is made with a handful of simple ingredients. The end result is a delicate pastry with flaky layers that can be used in a variety of recipes!
- 1/3 cup Cold Water
- Dash of Salt
- 3/4 cup cubed and chilled Butter
- 3/4 cup Flour
- 1/2 tsp Lemon
- Stir salt into water, set aside. Cut butter into flour using either a pastry cutter, or a food processor, until the butter and flour forms pea size crumbles.
- Add in 2 Tablespoons of water and stir in (if mixing with a spoon), or pulse in (with a food processor). If a soft ball has not formed, add in a 3rd Tablespoon and mix or pulse in until a soft ball just starts to form. Do not over mix.
- Roll out the dough onto a floured surface. Fold the dough over onto itself in thirds. Let it rest in the fridge for about 20 minutes.
- Place back onto floured surface and roll into a 15×12 inch rectangle. Fold the dough onto it self in thirds again. Turn the dough ¼ turn and roll again. Repeat the roll/fold/chill process five times.
- On the last roll out, cut the pastry into ⅓ and wrap tightly and freeze for later use or use immediately.
- Poke several times with a fork before baking so the dough does not rise unevenly and can release steam.
Adapted from Darigold’s Napolean recipe