Laminated Puff Pastry Dough
A laminated dough made by enclosing butter, folding, and chilling to relax.
Ingredients
sheet margarine (for laminating)
600 g
Instructions
1
Mix and Chill
Mix until slightly smooth, then remove and chill for 30 minutes to relax.
2
Laminate and Fold
Enclose the dough around the 600 g sheet of margarine. Make 4 folds in 2 rounds, freeze and relax for 30 minutes, then make 4 folds in 2 rounds again. Shape it into a square 9 cm long and wide and 3.5 cm high.
