Puff pastry in four laps

The ingredients are for 900 g of dough.

Cut the cold butter into cubes.

Sift the flour and salt over a bowl.

Add half the butter cut and let it penetrate into the flour with your fingertips until mixture resemble breadcrumbs.

Dig a well.

Measured 15 cl of water ice and pour in the midst of the pit, along with lemon juice.

Turn vigorously with a large knife carrying flour gradually towards the Centre of the well.

Incorporate all the flour, if necessary, adding a little water to spoonfuls, until a ball of dough neither too wet nor too dry.

Place the dough on lightly floured countertop.

Knead dough gently for straightening.

Mash the dough to get a rectangle of 40 x 20 cm with straight edges and angles.

If you worked the dough too vigorously this resist before it reaches the requested size.

gently mash.

With the back of a knife drawn a line the width of the rectangle to establish its breadth a third.

With the help of a knife spread half the lard, tassels.

great as a nutty, about two-thirds of the remaining dough until the line being traced.

Leave a 1.

5 cm border on three sides.

Fold the rectangle in three: fold the third without fat first, then top with the remaining third.

Seal the edges with the rolling pin or with your hand.

Wrap the dough with a piece of plastic wrap, then with a damp cloth and place it in the refrigerator for fifteen minutes.

At this point, the dough will have had a turn.

After 15 minutes remove the dough from the refrigerator and place it on lightly floured work surface, with the fold on your left and right along side sealed.

Stiratela again until you have a rectangle of 40 x 20 cm, with strong and uniform movements, starting from the Center and going towards you and then towards the opposite end.

Ever on the sides and never diagonally.

Repeat the operation of tassels and of bending using half the remaining butter.

Seal edges, again enveloped the dough and place it in the refrigerator for fifteen minutes.

It finished the second round Due to the paste the third and fourth rounds with the rest of the lard for the third and the rest of the butter for the fourth and final round, making every time rest in refrigerator 15 minutes.