INGREDIENTS

500 G of flour

1 egg

a salt pinch

400 G of softened butter

tepid water to bind

1 yeast p�tissi�re sachet

1 spoon with yeast baker soup

1 grated cheese tea glass

PREPARATION

To mix the flour, egg, salt and tepid water. To knead then to put at the freezer 10 minutes. To spread out the paste over a farin�e table, to deposit pieces of butter, to fold it there into two.

To give to the freezer 10 other minutes then to spread out it, to deposit the butter remainder and to fold up it again there. To start again the operation 2 other times. To spread out the paste, to cut out squares of five side centimetres, to powder with grated cheese.

To roll up each square starting from a corner by giving him the shape of a crescent, to whitewash with whole an egg or egg yolk, beaten, before making cook.

NOTICE

To have the puff pastry much more quickly, it is advised to mix butter well with the flour then to add egg, salt, yeasts and tepid water.

To knead well to incorporate the various elements, like one does it for the preparation of the bread makes house.