Chopped dough on margarine
4 servings
20 minutes
Chopped dough with margarine is one of the classic recipes of French cuisine, known for its simplicity and versatility. Its roots go back to traditional methods of making dough where butter is chopped with flour to achieve a tender and flaky structure. It has a soft taste, slightly crispy with light creamy notes, making it ideal for pies, tarts, and other pastries. This dough is less crumbly than classic puff pastry but works well for desserts and snacks with dense fillings. It is recommended to roll it out several times and fold it into layers before baking to enhance the structure and texture of the finished products. Storing it in the cold before use makes the dough more elastic and easier to work with.
1
Sift flour onto a board, place small pieces of butter on it, and chop finely with a knife. Dissolve salt and sugar in cold water, combine with flour and butter, and quickly knead into a smooth dough.
- Wheat flour: 250 g
- Margarine: 200 g
- Water: 1 glass
- Salt: 1 teaspoon
- Sugar: 1 teaspoon
2
Cover the dough with a cloth and keep it in a cool place for several hours or until the next day.
3
Products made from chopped puff pastry are less crumbly and delicate than those made from rolled dough.
4
Before baking, it is recommended to roll out the dough 2-3 times and fold it into 3-4 layers.