Chopped flaky pastry
Description
Homemade pastries for tea. The dough prepared according to this recipe is perfect for various baked goods, such as filled buns, apple strudels, or puff pastry layers. The advantage of this dough is that it's much easier to prepare than traditional puff pastry. Note that all ingredients for making this dough must be chilled, and contact between the dough and warm hands should be minimized. This is what makes the dough flaky, airy, and light. The dough can be stored in the refrigerator for up to two days, and in the freezer for up to thirty days.
Instructions
- 1
Step 1
1. Mix cold water with apple cider vinegar. Place the butter, cut into pieces, and the water with vinegar into the freezer for 15 minutes.
- 2
Step 2
2. Sift the flour and chill it in the refrigerator for an hour, then mix it with salt. Pour the flour onto a cutting board, slightly flatten the layer, and place the chilled butter in the center.
- 3
Step 3
3. Chop the mixture with a knife until it forms fine crumbs (about the size of a grain of rice). Gradually add the chilled vinegar water in small portions, mixing with the knife.
- 4
Step 4
4. Gather the dough into a ball, transfer it to a plastic bag, and shape it into a rectangle. Refrigerate the dough for 2 hours.
- 5
Step 5
5. Place the chilled dough onto a sheet of parchment paper, cover with a second sheet of parchment paper, and roll out to a thickness of half a centimeter. Fold the dough into thirds and roll out again to a thickness of half a centimeter.
- 6
Step 6
6. Fold the dough into thirds again, cut it in half, place each piece of dough into a bag, and refrigerate for 30 minutes. Now you can start baking!