for the dough՝

• 500 ml of lukewarm water
• 1 tsp of citric acid
• 2 tsp of sugar
• 1 tsp of salt
• 2 tbsp. lemon juice
• 3 egg yolks
• 50 ml olive oil
• leave to rest for 20-30 min.

For butter or margarine balls՝

• 3 boxes of butter (750 g)
• 2.5 cups of flour

An average of 850 g of flour was used for the dough (the exact amount depends on the quality and type of flour). When opening the balls of dough, you need to use 3 boxes of butter mixed with 2.5 cups of flour.

Every 2 hours, we open the dough with a rolling pin and apply another portion of butter or margarine.
As a result, we open each ball and spread the butter three times.
After applying the butter for the last time, we keep the dough in the refrigerator for two hours. If we are not going to bake it the same day place it in the freezer. Make sure to thaw the dough in the fridge rather than at room temperature.

Do not allow the dough to sit at room temperature for long time. After taking the dough out of the freezer, you should use it at the moment when you feel that it is still not too soft, but it is already possible to roll without much effort.

The dough, frozen and thawed several times, turns blue, and acquires a kind of gray color. In the case of buying such dough from the store, be sure that it has been frozen and thawed many times, so the dough is no longer of high quality.

Khoriz:

• 100 g of butter
• 1-1.5 cups of sugar
• 1.5 cups of flour
• 1-2 tsp vanilla

The filling should be quite thick as shown in the video, but at the same time quite crumbly and crumble again with a touch of your finger. This is a good sign of quality.

This is especially important when working with puff pastry. If the filling is not very crispy, that is, there will be a lot of oil in it, this can prevent the formation of layers.

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