French Dough I

Description
In Romanian: Aluat frantuzesc I

I

 * 4 oz/100 g flour
 * 8 oz/250 g butter or margarine

II

 * 7 oz / 200 g flour
 * 1 yolk
 * 1 teaspoon lemon juice or vinegar
 * salt
 * water as needed
 * flour to dust the pastry board

Directions

 * 1) Knead a medium stiff dough out of 7 oz / 200 g flour, 1 yolk, lemon juice, salt and water.
 * 2) Gather it into a ball and cover.
 * 3) In the meantime, mix 8 oz / 250 g butter or margarine with 4 oz / 100 g flour, knead quickly and set aside.
 * 4) Roll the dough with water into a pencil thin sheet.
 * 5) Lay the flattened, square butter dough in the middle of the water dough.
 * 6) The butter dough should be three times smaller than the water dough.
 * 7) Cover the small square with the larger one, envelope style, and place the dough on a plate.
 * 8) Refrigerate for 45 minutes.
 * 9) Sprinkle the pastry board with flour and then roll the dough into a squarish sheet.
 * 10) Fold three times lengthwise and three times crosswise.
 * 11) Refrigerate for 20 – 30 minutes.
 * 12) Repeat this procedure four times.
 * 13) Finally, roll into a square, cut into 4 finger thick strips and then cut each strip into squares.
 * 14) Place the desired filling (cheese, meat, etc.) in one corner and cover with the opposite corner.
 * 15) Bake at high heat.