Layered Pastry

Step 1

In a large bowl, mix the 2 cups flour and 1 teaspoon salt. Gradually add the 0.5 cup water, stirring until a shaggy dough forms. Knead for 5 minutes until smooth, then cover and rest for 30 minutes.

Step 2

Soften the 1 cup butter until pliable but not melted. Shape it into a flat square about 1/2 inch thick.

Step 3

Roll the rested dough into a 10x12 inch rectangle on a floured surface. Place the butter square in the center, then fold the dough over it like an envelope, sealing the edges.

Step 4

Roll the dough into a long rectangle, about 8x18 inches. Fold it into thirds like a letter. This is the first turn. Wrap and chill for 30 minutes.

Step 5

Repeat the rolling and folding process for 3 more turns, chilling for 30 minutes between each. The dough should feel cool and firm throughout.

Step 6

After the final turn, chill the dough for at least 1 hour. Then roll it out to 1/8 inch thickness and cut into desired shapes.

Step 7

Preheat the oven to 400°F. Place the pastries on a baking sheet lined with parchment paper. Bake for 20-25 minutes, until puffed and deep golden brown. Cool on a wire rack before serving.