• Prep Time 60 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 1 egg
  • 300ml chilled water
  • 50g butter
  • 250g pastry margarine
  • Sift:
  • 125g plain flour
  • 375g high protein flour
  • (A):
  • 50g sugar
  • 1/2 tsp salt
  • 1/2 tsp milk powder
  • 1/2 tsp bread improver
  • 1 tbsp instant yeast


  1. Combine sifted flour and (A) in a food processor. Use a dough blade. Add in egg and mix well. Then add the water slowly and knead into a dough.
  2. Add the butter and knead until the dough is soft and smooth. Place dough in a greased basin and leave to rest and prove for 35 to 40 minutes or until it has doubled in size.
  3. Next, place pastry margarine in a clean plastic bag and flatten by rolling out to 18cm x 22cm size. Freeze the margarine.
  4. Knock down dough and roll out flat to 30cm x 70cm size on a lightly floured surface. Place the well chilled pastry margarine in the centre, sprinkle lightly with flour, fold both sides over and close up the top and bottom edges neatly.
  5. Use the rolling pin to knock and spread out the margarine evenly. Put this piece of dough into a plastic/polythene bag and refrigerate for 20 to 25 minutes.
  6. Take out dough and repeat the rolling and folding process. Then refrigerate the dough again.
  7. Place dough on a lightly floured surface and roll out to a 30cm x 65cm rectangle. Cut dough with a sharp knife to a long triangular strip. Roll to a crescent shape.
  8. Place rolled out pastry on a lightly greased baking tray.Leave to rise for 30 minutes. Brush with egg glaze and bake in a preheated oven at 220 ÂșC for 15 to 20 minutes or until golden in colour.

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