Puff Pastry with Water, Salt, and Butter

Cooking method

1. Step 1:

   

   Gather the ingredients. The water can be warmed up a little.

2. Step 2:

   

   Dissolve the salt in the water.

3. Step 3:

   

   Sift the flour (300 g) onto the counter or into a bowl.

4. Step 4:

   

   Make a well in the center.

5. Step 5:

   

   Pouring in the water a little at a time, knead the dough. Add more flour if needed. Cover the dough with a damp cloth or wrap it in plastic and let it rest for half an hour. Melt the butter and set it aside to cool.

6. Step 6:

   

   Divide the dough into 2–4 pieces, depending on the size of your counter. Mine is small, so I make 4.

7. Step 7:

   

   Dusting the counter with flour, roll the dough out as thin as you can without tearing it. They say it's good to dust the dough with starch — then it rolls out remarkably thin. Try to shape the rolled sheet roughly into a rectangle.

8. Step 8:

   

   Brush the rolled sheet with butter and roll it into a tight log, stretching the dough slightly. This makes it denser. If the butter is warm, the dough may start to tear as you roll it. In that case, try to cool it down — open a window, turn on the air conditioner or a fan (just not so strong that it blows the flour around).

9. Step 9:

   

   Repeat with the remaining pieces of dough, but this time, as you roll, wrap the previous log inside the buttered sheet. Imagine how many layers there will be!

10. Step 10:

    

    Before making the samsa, chill the dough — put it in the refrigerator or freezer. I slice mine and put it in the freezer on a board. You can also coil it into a spiral and set it on a plate. If you're cooking the same day or the next, an hour in the fridge or 15 minutes in the freezer is plenty.