I actually took this recipe from my mother's notebook!
When I was a child, my mother used to bake them twice a week, because they are very simple to make and with ingredients that are accessible to everyone!

300 g flour (2,1/2 cups)
1 teaspoon of salt
2 teaspoons of granulated sugar
125 ml very cold water (1/2 cup)
1 teaspoon of vinegar (apple, wine, rice...)
150 g of frozen butter (5,29 oz)
50 g of flour for dusting (2 spoons)
1 egg white
3 spoons of powdered sugar
50 g of apricot jam (5 tablespoons)

🌡️ Bake for 40/45 minutes at 190°C / 374°F
(180°C / 356°F with convection)

NOTES
❗ Wrap at least 4 times to get thinner and fluffier layers.
❗ It is not necessary to put the dough in the refrigerator after each wrapping!
❗ If you can't see the drawing on the dough well, add 2 more spoons of powdered sugar to the egg white and brush once more, 10 minutes before removing the sweets from the oven!

😋 Enjoy with pleasure!

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   / @ricettecaterina  
Thank you!❤️
#recipe #puffpastrydough