Flaky Pastry (millefoglie?)



Mix salt with the flour and sift into a bowl. Divide the fat into 4 parts and rub one quarter into the flour. Add the lemon juice and enough water to mix into an elastic dough. Roll into a long strip on a lightly floured board. Spread another quarter of the fat, cat into small pieces, down two-thirds of the way of the pastry. Fold the pastry into 3 parts, starting from the end portion without the sprinkling of fat. Press the edges of the pastry together and roll out lightly. Repeat the process twice with the remaining 2 portions of fat then leave in a cold place for about an hour. Finally roll out to the required shape and use. Flaky pastry should be brushed with a beaten egg then put into a very hot oven for about 10 minutes, then the heat should be reduced to moderate.


dal Quaderno a righe 29