INGREDIENTS:

• 4 eggs;
• half a glass of sunflower vegetable oil;

*Our glass has a volume of 250 ml.

• 1 teaspoon of lemon salt;
• 2 tablespoons of 6% vinegar;
• 0.5 l of water;
• 1 pinch of salt;
• 1.25 kg of flour;
• 0.5 kg of margarine.

METHOD OF COOKING:

1. In a large bowl, beat eggs with vegetable oil and salt.

2. Dilute lemon salt in water at room temperature, pour into a bowl and mix. Then add the vinegar as well.

3. After that, begin to gradually introduce flour and knead a soft, elastic dough that does not stick to your hands. We advise you not to add a lot of flour at the beginning. Along the way, the dough will need to be sprinkled with flour, which will make it thicker.

*This amount of ingredients yielded 2 kg of dough (without margarine).

4. Divide the resulting dough into six equal parts. Form them into balls. Also divide the margarine into 6 equal parts.

5. Take a ball of dough, flatten it a little on a table sprinkled with flour, add some butter to it and cover it with the edges of the dough. Flatten the resulting ball a little more.

6. Cover the dough with cling film and a towel and let it “rest” for 30 minutes.

7. After that, take one piece of dough and roll it out with a rolling pin into a rectangular sheet.

8. Fold the sheet into thirds widthwise, then lengthwise. Place each piece of dough in a plastic bag. Cover them with a towel and let the dough rest for another 15 minutes.

9. After that, repeat the process of stretching and folding each piece of dough two more times, leaving it under a towel for 15 minutes after each stretch. Only this time, fold the sheet of dough into four parts so that there are more layers.

10. After the third stretching, the dough can be kept in the refrigerator for 3 days, or in the freezer for 3 months. Enjoy it with great pleasure, using it to bake your favorite pastries!

We wish you a pleasant appetite in the circle of your loved ones!