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.
Ingredients
- 500 g all purpose flour
- 1 tsp salt
- 1 tbsp sunflower oil
- 1 tbsp vinegar
- 270 ml water
- 250 g hard margarine, creamed
Instructions
1
In a large mixing bowl put flour, salt, sunflower oil & vinegar.
2
Add the water and start mixing. Mix until the sides of your bowl are clean.
3
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.
4
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.
5
Take the dough out onto a well floured surface. Roll it out into a large sheet 70 x 60cm / 27.5” x 23.6”.
6
Brush the whole surface with softened margarine. Roll the sheet into a large, tight cylinder.
7
Cut it into 8 equal pieces. Flour each piece’s edges well. Wrap each piece with food membrane.
8
Transfer them gently into a container, making sure they hold their shape. Refrigerate for at least 2 hours before using.
9
Keep in the refrigerator up to 3 days or in the freezer up to 4 months. Defrost in the refrigerator overnight.
