Pâte feuilletée

1. RUBB FLOUR AND BUTTER TOGETHER LIKE FOR A PIE DOUGH.
2. ADD WATER AND SALT, MIX INTO A DOUGH.
3. LET REST 30 MN, ROLL OUT TO A 1 CM THICK RECTANGLE.
4. KNOCK THE MARGARINEDOWN TO HALF THE SIZEOFTHE DOUGH.
5. WATCH OUT, DOUGH AND MARGARINE SHOULD HAVE THE SAME CONSISTANCY.
6. ENCLOSE THE MARGARINE INTO THE DOUGH, GIVE TWO DOUBLE TURNS.
7. THICKNESS OF THE DOUGH IS 5 MM TOGIVE THE FOLDS.
8. REST THE DOUGH FOR 30 MN, GIVE ONE MORE DOUBLE AND A BOOK FOLD (SEE THEORY BOOK IF YOU HAVE PROBLEMS WITH THE FOLDS).
9. LET THE DOUGH REST FOR 2 MORE HOURS IN THE REFRIGERATOR BEFORE USING IT.