CookEat Recipe
Pasta sfoglia
A layered butter pastry dough, prepared with repeated folds and rested between turns.
Method
Steps
Step 1
Gather the ingredients: 200 g fine wheat flour, plus a little for dusting; 150 g butter in total; 1 tablespoon brandy; A little salt; Water as needed, starting with about 90 ml.
Step 2
Take a walnut-sized piece, about 15 g, from the measured butter. Mix it into the flour with the salt, brandy and enough water for a dough that is neither stiff nor soft. Knead thoroughly, about 30 minutes as in the source. Shape into a rectangle, cover and rest.
Step 3
Work the remaining 135 g butter to a smooth, cool and pliable rectangle. Keep it chilled if the room is warm; it must bend without melting or cracking.
Step 4
Roll the dough large enough to enclose the butter. Put the butter in the middle, bring the dough edges over it, and seal without trapping air.
Step 5
Roll to a rectangle about three times as long as it is wide, using a light dusting of flour to prevent sticking. Fold into thirds. Repeat for six three-fold turns in total, resting for about 10 minutes between turns as needed and chilling whenever the butter softens. Avoid letting the butter break through.
Step 6
After the sixth turn, make the final fold in half and roll to just under 1 cm thick, or the thickness required by the preparation that will use it. Keep covered and refrigerated until use.
Step 7
This is raw pastry dough, not ready to eat. Bake it fully in the recipe that uses it; do not taste raw flour dough. If applying egg yolk glaze for that preparation, brush only the top, keeping the cut edges clear so the layers can rise.
Step 8
Alternative dough proportions: use 300 g flour and 200 g butter, with the same 1 tablespoon brandy and salt to taste. Reserve a walnut-sized piece from the 200 g butter for the dough, and enclose the remaining butter. Add water only as needed for the same workable dough texture. Follow the same kneading, resting and folding method.
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