Flaky Paste

Flaky Paste - Russian Bread and Pies Recipe

How to Cook & Prepare Flaky Paste:

500 g flour ½ cupful water
400 g butter 1 tsp salt
Juice of ½ lemon

Sift the flour. Combine one half the flour with the butter, roll into a square 1 ½ to 2 cm thick and set aside to chill. Sift together the remaining flour and salt and make a dough with the water and lemon juice. Shape into a ball, cover with a cloth and set aside for 20 to 30 minutes. After this roll the dough out until it is twice as wide and a little longer than the piece of dough made with the butter. Put the butter and flour dough on it, fold over the sides of the bottom layer, and pinch the edges together to make a closed “envelope”. Dust with flour and roll the “envelope” into a strip 20 to 25 cm wide and about 1 cm thick. Carefully fold to quarter size and chill for 30 to 40 minutes. Roll out the chilled dough, fold and chill again. After rolling and chilling the dough once more, it may be rolled and cut for pirozhki, pirogi, etc. Do not knead the cuttings, merely press them together, chill and then roll, and cut into the desired shape for pirozhki or shells

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