Rub 1 tablespoon of the butter into the flour until the mixture resembles breadcrumbs. Cut the remaining butter into flat pieces of about 3g each. Add to the flour mixture and toss to coat. Add the lemon juice to 90ml of the water and mix quickly into the flour using a palette knife, only adding more of the water if necessary to bind everything together. Press together into a brick shape.

Dust the dough with flour and press down with a rolling pin into a long narrow rectangular shape. Fold the dough into 3 like a letter (see recipe image) and once again roll out into a narrow rectangle. Repeat the folding and rolling process 4 times. Place in the refrigerator for 20-30 minutes before using.

Tips: You don’t want the butter to melt into the pastry, otherwise you won’t get those beautifully puffed layers. If your pastry becomes too warm or difficult to roll out at any point, place it in the fridge to chill for 15-30 minutes.

The pastry can be wrapped in cling film and frozen for up to 3 months.

Use this recipe to make these delicious apple & almond foldovers!