INGREDIENTS (makes about 15 assorted pastry shapes)
125 gr.(1 cup + 1 tbsp.) flour plus extra flour for rolling (trying to use as little as possible)
110 gr.(1/2 cup) unsalted butter (room temperature, not very soft though)
100 gr.(1/2 cup) water, cool room temperature
1/4 to 1/2 tsp. salt
1. Reserve an ample area for rolling the dough. A marble surface is perfect, otherwise cover a large board with wax paper.
2. Mix flour, salt and water quickly in a large bowl to form a very soft dough. Handle as little as possible.
3. Place in the fridge for 15 minutes.
4. If using grams the dough can be weighed at this point in that the butter should be half of it’s weight. (this method is more precise) Pat into a small square and press the slightly flattened lump of butter into the middle. Fold all 4 corners over to completely encase the butter (it shouldn’t seep out).
Carefully roll dough into a rectangle. Not too thin. Chill again.
5. Now fold it into thirds. Then give it a turn and fold into thirds again in the opposite direction.
6. Place in fridge for 15-20 minutes, then repeat the rolling and folding process again. This should be done about 6 times to create the flakiness of the pastry.
7. When the final folding is completed and the dough is chilled you can now roll it out into a 1/4 inch (1/2 cm) thick rectangle and cut out the desired shapes. Otherwise at this point you could continue the next day in the shaping and baking process.
8.When the pastries have been formed, place them on a wax paper lined baking sheet. Place the pan in the fridge for 10 minutes, then brush the pastries with a beaten egg and bake them in a preheated oven for 12-15 minutes on the lower rack until golden.
Tip: For savoury pastry you could brush the dough with oil instead of butter. (delicate olive oil, sunflower seed oil, etc.)
