Puff pastry on water with salt and butter

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients. The water can be warmed up a little.

2. Step 2:

   

   Dissolve salt in water.

3. Step 3:

   

   Sift flour (300 g) on the table or in a bowl.

4. Step 4:

   

   Make a hole.

5. Step 5:

   

   Pouring in portions of water, knead the dough. If necessary, add more flour. Cover the dough with a damp cloth or wrap in cling film and leave for half an hour. Melt the butter and leave to cool.

7. Step 6:

   

   Divide the dough into 2-4 parts depending on the size of the table. My table is small, so there are 4 parts.

8. Step 7:

   

   Dusting the table with flour, roll out thinly as you can, but so as not to tear. They say it's good to dust the dough with starch - then it rolls to an amazing subtlety. It is desirable to bring the rolled dough layer closer in shape to a rectangle.

9. Step 8:

   

   Lubricate the rolled dough layer with oil and roll it into a tight roll, slightly stretching the dough. This will give a better density. If the butter is warm, the dough may start to tear when folded. In this case, try to cool it down - open the window, turn on the air conditioner or fan (just so that the flour does not inflate).

10. Step 9:

    

    Repeat the same with the rest of the dough pieces, only when folding now wrap the previous roll in a greased dough layer. Imagine how many layers there will be!

11. Step 10:

    

    Before cooking samsa, cool the dough - put it in the refrigerator or freezer. I cut it and put it in the freezer on a board. You can roll up a snail and put it on a plate. If you cook on the same day or the next, then an hour in the refrigerator or 15 minutes in the freezer is quite enough.