the recipe

Directions

1. Knead all the cold ingredients, leaving the dough rough with whole pieces of butter.
2. Next give 2 folds: the first at three the second at four.
3. Let it rest for 30 minutes at 4 degrees and give other 2 folds at four.
4. Let the “Sfoglia” rest at lest for 30 minutes.
5. Laminate based on the necessity and make the desired product.
6. Bake at 180/200 degrees for 20 minutes with open valve. If the oven is convection bake it at 165/170 degrees opening the valve at 2/3 of the baking.

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