For 2 wähen (a 30 cm ø) The dough for a wähe is kneaded briefly from butter, iced water, flour and a tiny bit of baking powder – and then folded a few times and rolled out repeatedly 1. Put the flour, salt and baking powder in a suitable bowl, cut the butter into small cubes and add, pour 150 ml of ice cold water.
2. mix everything with the dough hook of the mixer for 2 minutes at medium speed until a smooth dough is formed.
Turn the dough out onto a floured surface and shape into a block. 4.
Roll out the dough into a rectangle about 10 x 30 cm. Fold the two narrow sides toward the center so that they meet there, and then fold everything together all over again to make four layers.
5. roll out the dough repeatedly into a narrow rectangle and fold it – this is called “a tour of form” in bakers’ jargon. Give the dough two more tours of shape, then wrap it in plastic wrap and rest in the refrigerator for at least 30 minutes.
Tip: The dough can be frozen well. It can be kept for 2-3 days in the refrigerator, sealed in plastic wrap. You can also cook with frozen puff pastry. To do this, defrost the slices, put them on top of each other and roll them out.
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