Ingredients
Equipment
Method
- Dissolve the fresh yeast in lukewarm water and let it sit for about 10 minutes until frothy.
- In a large bowl, mix the flour and salt.
- Pour the yeast mixture into the flour and knead until smooth and elastic.
- Cover with a kitchen towel and let rise in a warm spot for an hour.
- Lightly flour your work surface and roll out the dough into a rectangle.
- Spread slices of cold butter evenly over the dough.
- Sprinkle a generous layer of sugar on top.
- Fold the dough like a letter (into thirds), turn it 90 degrees, and roll it out again.
- Repeat the folding and rolling process three times, adding more sugar each time.
- Shape the folded dough into a round or square and place it in a buttered cake pan.
- Let it rest for another 30 minutes.
- Preheat your oven to 400°F (200°C).
- Bake the pastry for 35-40 minutes until golden and caramelized.
Nutrition
Calories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 240mgPotassium: 50mgFiber: 1gSugar: 15gVitamin A: 10IUCalcium: 2mgIron: 6mg
Notes
Always use cold butter for the flakiest layers. Be patient during the folding process to ensure even layers. Wrap cooled pastries tightly in plastic wrap or store in an airtight container at room temperature for up to two days. For long-term storage, freeze individual portions in foil and store in a freezer-safe bag for up to three months. Thaw and reheat in the oven to restore crunch. Serve warm with powdered sugar, or pair with whipped cream or ice cream for an extra indulgence. Fresh berries make a lovely garnish.
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