Curd Sheet Dough – Step by Step

Put the flour in a suitable bowl and mix with the salt. Add the curd cheese and the butter cut into small pieces. Work all the ingredients with a table knife or fork until a crumbly mixture is formed. Quickly knead it into a smooth dough.

Roll out the dough on the spot on the well-floured surface into a rectangle of 30 x 60 cm, alternating from front to back and from left to right. Make sure that the dough is rolled out to an even thickness.

Punch the dough down from both narrow sides across the center to make three layers. Press lightly with rolling pin until smooth.

Repeat rolling out and folding the dough as described above. Repeat this process two more times. Next, chill the dough wrapped in Fole for thirty minutes.

Now roll out and fold the dough four times repeatedly. Refrigerate. If desired, you can work the dough in this way once or twice more, which will make it exceptionally nice flaky and crispy. Rest for at least one hour before using.

Tip:

Curd sheet dough is well suited for freezing. Shelf life: about four months.

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