1Combine 250 grams of bread flour (or all-purpose flour), 30 grams of butter, 1/4-1/2 tsp salt (if using unsalted butter), and 120-125 grams of room temperature water, pouring gradually.
2Rest the dough for 15 minutes.
3Divide the dough into 2 equal parts, each weighing 204 grams.
4Rest the divided dough for 10 minutes to make it elastic.
5Prepare 120 grams of regular butter (at room temperature) or margarine and stir until smooth.
6Roll out one part of the dough into a 30x30 cm square shape, ensuring the bottom is not sticky by sprinkling flour on the table.
7Quickly spread 60 grams of butter evenly over the rolled-out dough to create 9 layers.
8Place the dough in the freezer for 20 minutes.
9After 20 minutes, the dough should be firm but not too frozen, making it easy to roll out.
10Slowly roll out the dough to 24x35 cm. If the dough is too frozen, wait for it to soften slightly to prevent the butter from cracking.
11Perform a double fold on the dough, resulting in 72 layers of puff pastry.
12Place the dough in the freezer for 15 minutes.
13Roll out the dough to your desired thickness (e.g., 5-6 mm for visible layers).
14Ensure the dough is still firm and cold when cutting. You can place it in the freezer for 5-10 minutes before cutting.
15Brush the dough with water.
16Fill half of the dough with cheese.
17Brush with egg yolk (optional).
18Preheat the oven to 200°C for 20 minutes.
19Bake at 200°C for 20 minutes, then reduce the temperature to 160°C and bake for another 10 minutes, until the surface is golden brown and crispy.
Ingredients
250 grams bread flour or all-purpose flour
30 grams butter
0.25 tsp salt
120 grams room temperature water
120 grams regular butter or margarine
flour
cheese
egg yolk
Equipment
oven
Tips
When rolling out, if the dough is very frozen, don't force it to roll out; wait until it softens a bit to avoid cracking the butter.
If a little butter comes out on the surface while rolling, sprinkle it with a little flour.
Make sure the dough is still firm and cold when cutting to ensure beautiful layers when baked.
Place the dough in the freezer for 5-10 minutes before cutting.
Always bake with a high temperature at the beginning, then lower the temperature once it has expanded to make it crispier.