Butter Dough

Description
In Romanian: Aluat de unt

First dough

 * 10 oz / 300 g flour
 * 3 yolks
 * 3 tablespoons white wine
 * 3 tablespoons sour cream
 * a little salt

Second dough

 * 10 oz / 300 g butter
 * 4 oz / 120 g flour

Directions

 * 1) Mix the yolks with the sour cream, wine and salt, add flour and knead well until the dough starts to bubble.
 * 2) Let it rest until you prepare the second dough.
 * 3) Knead the butter with the flour and leave aside until you roll the first dough into a pencil thin square.
 * 4) Then roll the second dough into another slightly smaller, but equally thin square.
 * 5) Lay the small square over the big square and then fold three times lengthwise and then three times crosswise.
 * 6) Roll the dough into a pencil thin square and fold again, the way explained above.
 * 7) Refrigerate for 10 – 15 minutes.
 * 8) Again, roll the dough into a square and fold again the same way.
 * 9) Again, refrigerate for 10 – 15 minutes.
 * 10) Repeat this a third time, then roll into a finger thick sheet and use according to your need.