500 gm (3 1/3 cups) plain flour
125 gm butter, coarsely chopped
2 x 250gm blocks of butter, each thinly sliced lengthways into 10 slices
250 ml Iced acidulated water - add juice of half a lemon to 1 cup of water
125 gm butter, coarsely chopped
2 x 250gm blocks of butter, each thinly sliced lengthways into 10 slices
250 ml Iced acidulated water - add juice of half a lemon to 1 cup of water
Method:
Using a food processor, process flour, chopped butter and a pinch of salt until fine crumbs form.
Using a food processor, process flour, chopped butter and a pinch of salt until fine crumbs form.
Add 250ml iced acidulated water and process until just coming together.
Turn onto a lightly floured surface, knead until smooth.
Form into a disc, wrap in plastic wrap and refrigerate overnight.
Roll out pastry on a floured surface to 25cm x 60cm, with short edge facing you.
Arrange half the butter slices in a single layer over middle third of pastry, then fold down top third of pastry.
Arrange remaining butter slices over folded pastry, fold up bottom third.
Roll out pastry on a floured surface to 25cm x 60cm, with short edge facing you.
Arrange half the butter slices in a single layer over middle third of pastry, then fold down top third of pastry.
Arrange remaining butter slices over folded pastry, fold up bottom third.
Turn anti-clockwise so opening is on the right, then turn over pastry, keeping opening to your right.
Roll out pastry to 25cm x 60cm with short side facing you, fold down top third, then fold up bottom third.
Roll out pastry to 25cm x 60cm with short side facing you, fold down top third, then fold up bottom third.
Turn pastry anti-clockwise, turn over and repeat.
Cover with plastic wrap, refrigerate until pastry is firm (2-3 hours).
Repeat again four times, allowing the pastry to rest in between.
Pastry can be frozen, it's time consuming so make a double batch.
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