Puff pastry

Take the margarine out of the fridge, it should not be completely firm. Cut margarine into pieces and mix with 1 cup flour. With a knife, chop the margarine along with the flour to make crumbs, the smaller the better.

Shape the resulting mixture into a ball, note that you do not need to knead the dough, but just fasten everything into a single ball. Set the resulting ball aside for now.

Now pour the flour into the bowl, it is better not to leave a little in reserve in order to adjust the steepness of the dough during the kneading process. Add salt, lemon juice or vinegar to the mixture.

Crack an egg into a glass, add a little water to the same place so that the glass is 2/3 full. Beat the egg until it is completely mixed with water, and pour into the dough.

Knead the dough, for starters, you can do it with a spoon, and then with your hands, on a table sprinkled with flour. The dough should turn out to be watery, so do not overdo it with flour, otherwise the puff pastry will turn out tough.

Roll out the resulting dough into a not too thin rectangle.

Put our ball of flour and margarine on the rectangle so that it turns out to be wrapped in an envelope.

Wrap the close edge first, then the sides, and close the ball with the remaining dough tail so that the ball is completely hidden.

 Take a plate sprinkled with flour and put the dough on it with a seam down, send it to the refrigerator for 30 minutes.

 Remove the cooled dough from the refrigerator, put it on the table and roll it out in the same way so that it can be rolled up again.

Refold into an envelope and send the dough for 30 minutes in the refrigerator.

Then do these steps 1 more time. Remove the dough from the refrigerator, roll it out, fold it, and send it back to the refrigerator.

After that, our puff pastry will be ready, and it will be possible to start baking or freeze it until the right moment.