Ingredients

225gr flour

1.25ml water

225gr butter

1 lemon juice

flour for rolling up

method

sift the flour and salt into a bowl . Add the lemon juice and enough cold water to mix the ingredients to a smooth dough .The mixture shold take about 125ml water but this must be added by a spoonfull to avoid making the dough too wet .

Wrap the dough in the clingfilm and chill briefly . Shape the remaining butter into a rectangle measuring about 10*17cm 4*3inchis , then chill again . On a lightly flavored surface roll the dough into the butter in the middle of the dough, then fold the bottom third over it and fold the top third down to enclose the butter completely . Press the edge of the dough together with the rolling pin . give a dough quarter , turn into a clockwise direction . Roll out the Chill for 30 minutes . roll and fold the pastry 6 times in all dough into an oblong as before fold it again , the wrap and the cling film. Roll and fold the pastry 6 times in all , chilling well each time . to remember the number of rolling’s , mark dots in the dough with your finger tips. After the process of the rollings and folding is complete chill the pastry again before using it required.

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