Maeil Matna Giant Pastry
A handmade giant pastry with a crispy, flaky texture achieved by layering butter and repeating three-fold folds.
Ingredients needed 4 servings
Recipe
Cooking tips
- Work in winter or a cool place so the butter doesn't melt, ensuring the pastry's crispy layers form properly.
- While doing the three-fold, dust with flour appropriately to prevent the dough from sticking to the work surface.
- Cool completely rather than right after baking to avoid sogginess and achieve a bakery-style crispy, crumbly texture.
Recommended for
- Those who want to make a crispy handmade pastry with distinct layers at home.
- Those who want to complete a sweet and rich bakery dessert with strawberry jam and chocolate jam.
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