This is the 6th version of layered pastry, which is easy to prepare and produces 8 medium pastry sheets, suitable for any sweet or savoury creation.
- 500 g all purpose flour
- 1 tsp salt
- 1 tbsp sunflower oil
- 1 tbsp vinegar
- 270 ml water
- 250 g hard margarine, creamed
In a large mixing bowl put flour, salt, sunflower oil & vinegar.
Add the water and start mixing. Mix until the sides of your bowl are clean.
Take the dough out onto your working bench and start kneading. Knead for about 15 to 20 min until you have a smooth dough. Cut the dough into pieces and rejoin them randomly to speed up the process.
Shape the dough into a ball and put it back in the bowl. Sprinkle with flour. Cover with a towel and let it rest for 30 min.
Take the dough out onto a well floured surface. Roll it out into a large sheet 70 x 60cm / 27.5” x 23.6”.
Brush the whole surface with softened margarine. Roll the sheet into a large, tight cylinder.
Cut it into 8 equal pieces. Flour each piece’s edges well. Wrap each piece with food membrane.
Transfer them gently into a container, making sure they hold their shape. Refrigerate for at least 2 hours before using.
Keep in the refrigerator up to 3 days or in the freezer up to 4 months. Defrost in the refrigerator overnight.