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Prepare time: 30 min
Ready in: 30 min

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.

Recipe Video

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