French Dough II

Description
In Romanian: Aluat frantuzesc II

Ingredients

 * 1 lb/500 g flour,
 * 14 oz/400 g butter or margarine,
 * 1 cup water,
 * juice from 1/2 lemon,
 * 1/2 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 1/2 inch thick sheet, fold four fold and refrigerate for 30–40 minutes. #Repeat this folding-refrigerating procedure three times.
 * 11) Then roll into a 1/2 inch thick sheet and cut either into circles or squares.
 * 12) Put the desired filling (Cheese, meat, etc.) in the middle of the dough pieces, wash with egg and bake for 10–15 minutes.