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Perfect Layered Pastry
A flaky, buttery layered pastry made from scratch using a simple laminated dough technique. This recipe walks you through mixing the dough, resting, butter lamination, folding, shaping, and baking to achieve golden, fragrant swirls that are perfect for breakfast, a snack, or a family treat.
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Critical Success Points
- • Keep the dough and butter cold throughout lamination.
- • Seal the butter block inside the dough to prevent leakage.
- • Allow proper chilling between turns to maintain distinct layers.
Safety Warnings
- • Handle hot oven with oven mitts.
- • Use a sharp knife carefully to avoid cuts.
- • Butter can melt quickly; keep it chilled to avoid burns.
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