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