Puff dough (main recipe)

1 serving


sift the flour, make a depression and pour a teaspoon of salt into it, pour in water and cognac and knead strong, viscous dough, stir in a teaspoon of creamy margarine. roll margarine into a thick rectangular layer. put dough and margarine in a cold place so that they have the same temperature during further processing. roll the dough on a floured surface to produce a rectangular layer with a slight thickening in the middle. put margarine on the dough layer and bend the dough on both sides. put in a cold place for about 20 minutes and roll again, then fold it three times and put in a cold place for at least 30 minutes. Repeat the entire process twice more: roll, fold and put in a cold place and only then process in accordance with the selected recipe