Cookbook:Filo Puff Pastry

Ingredients

 * 2 ⅓ cups plain (non-self-raising) flour
 * 450 g butter, diced
 * 550 g butter
 * Chilled water
 * Additional flour for dusting

Procedure

 * 1) In a bowl, mix the first measure of flour and diced butter, until it becomes a fine crumb.
 * 2) Add to the crumb, a little at a time, ice cold water until it becomes a very stiff dough.
 * 3) Lightly dust a kneading board and rolling pin with flour.
 * 4) Roll the pastry dough to the thickness of parchment paper, or thinner if possible.
 * 5) Coat all of the visible dough with smears of butter. Sprinkle the pastry with a light dusting of flour, then fold in half.
 * 6) While coating the dough in butter, keep the rolling pin as cool as possible. Either place a tea towel over the rolling pin, then a cold pack on top, or place the rolling pin in the freezer if nearby.
 * 7) Repeat steps 4 and 5 at least another two more times. At most, repeat another six times. Work as quickly and efficiently as possible.
 * 8) Draw a sheet of plastic food wrap large enough to cover one side of the flattened pastry. Invert the kneading board.
 * 9) Cover the other side with another sheet of plastic food wrap. Gently roll the pastry into a cylindrical shape.
 * 10) Store in refrigerator until needed for use. Keeps well for a maximum of one day.