Ingredients
Equipment
Method
- Dissolve the fresh yeast in warm water and let it sit for about 10 minutes until frothy.
- In a large bowl, combine the flour and a pinch of salt, then add the activated yeast mixture and mix until smooth.
- Knead the dough until elastic, then cover and let it rest for 1 hour to double in size.
- Roll out the dough into a rectangle, spread softened butter, and sprinkle sugar on top.
- Fold the dough like a letter, rotate, and repeat this process three times for layering.
- Shape the dough again and place it in a buttered baking dish, cover, and let it proof for 30 minutes.
- Preheat the oven to 200°C (400°F).
- Bake the pastry for 35-40 minutes until golden brown and caramelized.
- Let it cool for at least 15 minutes before unmolding.
Nutrition
Calories: 300kcalCarbohydrates: 40gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 5IUCalcium: 2mgIron: 6mg
Notes
Use high-quality butter for the best flavor. Be patient with rising times for airy layers. Avoid cold butter to ensure even spreading. Leftover pastries can be stored in an airtight container for up to two days or frozen for a month. Reheat in the oven for optimal texture. Don’t rush the resting times; it's essential for light, flaky pastry.
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