Bladerdeeg (eenvoudig)

Description Ingredients: 500g flour 500g cold butter 7g salt 250g cold water Note: The butter must be firm when cold. The dough must be mixed cold, hence the cold butter and cold water. Mix all the ingredients, but make sure the butter isn't completely incorporated into the dough. You should still see the lumps. Refrigerate the dough to chill thoroughly. After about 10 minutes (or longer), dust the work surface with flour. Sprinkle the dough with flour and roll it out for the first time. Fold the dough into thirds and rotate it a quarter. If the dough sticks, sprinkle flour under and on top of it again. Roll out again and fold it into thirds. Wrap the dough in paper or foil and place it back in the refrigerator to chill thoroughly and firm up. Repeat the rolling, turning, and cooling process three more times. Then the dough can be rolled out to the desired thickness and worked into the dough. Good luck! Questions? Let me know. Sharing is also welcome. Liking is great.