French Dough II

In Romanian: Aluat frantuzesc II

Ingredients

 * 1 lb / 500 g flour
 * 14 oz / 400 g butter or margarine
 * 1 cup water
 * juice from ½ lemon
 * ½ teaspoon salt
 * flour for dusting

Directions

 * 1) Make a dough out of 8 oz / 250 g flour and the cubed butter.
 * 2) Knead quickly with a wooden spoon and roll into a slightly less than 1 inch thick square.
 * 3) Place on a floured plate and refrigerate.
 * 4) Prepare a dough from the remaining 8 oz / 250 g flour, water, lemon juice and salt, kneading well with your hands.
 * 5) Gather into a ball, cover and let rest for 20 – 30 minutes.
 * 6) Then roll this second dough into a sheet that is twice as wide and slightly longer than the sheet made from the butter dough.
 * 7) Place the butter dough sheet in the middle of the water dough sheet.
 * 8) Then cover the butter sheet with the corners of the water sheet, envelope style.
 * 9) Press down on the edges.
 * 10) Sprinkle flour on the pastry board, roll the dough into a ½ inch thick sheet, fold fourfold and refrigerate for 30 – 40 minutes.
 * 11) Repeat this folding-refrigerating procedure three times.
 * 12) Then roll into a ½ inch thick sheet and cut either into circles or squares.
 * 13) Put the desired filling (cheese, meat, etc.) in the middle of the dough pieces, wash with egg and bake for 10 – 15 minutes.