Puff pastry

300 g plain wheat flour
7 g sea salt
100 g milk
25 g water
100 g melted butter
250 g butter, room temperature


In a bowl, add flour, salt, milk, water and melted butter. Mix until you have a beautiful dough. Cover with cling film and leave to rest for 1 h in the fridge.

In the meantime, get to know butter. It should be at room temperature and rollable. It should not melt, because it is the butter that will form the fragile layers. Put the butter between two sheets of baking paper, flatten with a rolling pin, and roll out to 20x26/27 cm. If the butter is too soft, make it the right size by spreading it on paper and put it in the freezer for a while (or a little longer in the refrigerator). By no means should you put soft butter on the dough because it will soak into the dough and the layers will not form. Also, note that the dough and butter must be the same in terms of hardness. No panic, but patience and practice.

After an hour, when the dough has set, take it out and roll out a 20x40 cm rectangle with the shortest side towards you. Visually divide the dough into three parts. Put butter on 2/3, so that 1/3 of the dough remains butter-free. Fold over the unbuttered part of the dough. Cover the folded part with the remaining layer of buttered dough. The dough should be folded in. Turn the dough 90 degrees so that it is again lengthwise towards you and roll out as before. Fold it again like a letter. Wrap in cling film and put in the fridge for 20-30 minutes. Then take it out, roll it out again, and put it in the fridge again for 20-30 minutes. Repeat once more. Then leave the dough for 12 hours. Only then prepare your recipe.