Pastizzi Dough (Ghagina Tal-Isfoll)

Let's Cook

1. Step 1.

   Sift flour and salt together.

2. Step 2.

   Divide the margarine into half-inch squares.

3. Step 3.

   Drop margarine squares into flour making sure not to squash them.

4. Step 4.

   Mix lightly until all margarine cubes are covered with flour, ensuring cubes remain intact.

5. Step 5.

   Add water and mix lightly with a knife, again ensuring cubes remain intact. If some flour is left loose, add a teaspoon of cold water at a time until all flour is used.

6. Step 6.

   Sprinkle the dough and working surface with flour.

7. Step 7.

   Work the dough into an elongated shape using your fingertips.

8. Step 8.

   Sprinkle some flour on the rolling pin and roll the dough until it's about eight inches long and not more than five inches wide.

9. Step 9.

   Fold the lower third toward the top, then fold the upper third toward the bottom on top of the first fold to form a three-layered rectangle.

10. Step 10.

    With light pressure from the rolling pin, seal the three edges.

11. Step 11.

    Remove any extra flour, then turn the folded dough anti-clockwise so that the right side is at the top.

12. Step 12.

    Roll the dough lightly until it is nine inches long and six inches wide.

13. Step 13.

    Repeat steps 9 through 12.

14. Step 14.

    Cover the dough with a damp cloth and store in the refrigerator for twenty minutes.

15. Step 15.

    Repeat steps 9 through 14 four times.

16. Step 16.

    Roll out the dough to the desired thickness and use for pastizzi or Timpana.