Four-fold butter pastry (classic puff pastry)

Name: Four-fold butter pastry (classic puff pastry)
Total time: 2 h 30 min
Yield: about 500 g dough (enough for one tray base)
Cuisine: Hungarian
Ingredients: 200 g cold butter; 100 g flour (for the butter dough); 100 g flour (for the water dough); 1 pinch of salt; 1 egg; about 50-100 ml ice-cold water

Time: 2 hr 30 min (about 40 min hands-on)about 500 g dough (enough for one tray base)approx. 80 kcal / serving (estimated)

Four-fold butter pastry (classic puff pastry) (illustration)

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Method

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Divide the flour into two equal portions.
Work one portion together with the cold butter (ideally with a bench scraper or spatula, so it doesn't warm from your hands), shape into a flat block, wrap in cling film, and chill for at least 30 minutes.
Mix the other portion of flour with a pinch of salt, the egg, and enough ice-cold water to form a firm, strudel-like dough. Knead thoroughly by hand, slap it firmly against the work surface a few times, and shape into a ball.
Roll the water-dough ball out on a floured surface into a rectangle.
Shape the cold butter dough into a flat slab about 1.5-2 cm thick, and place it in the centre of the rectangle.
Fold the edges of the water dough over the butter to enclose it completely, sealing the edges well.
Roll out the dough on a floured surface into a long rectangle, fold into thirds or quarters, and turn 90 degrees. Repeat this rolling-and-folding step a total of four times, chilling the dough for 30 minutes between each fold, so the butter doesn't warm up and melt.
Keep the four-times-folded dough wrapped in cling film in the fridge until needed - this is the base for most layered, buttery pastries, such as the Cream Slice (Krémes pite).

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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