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Method:
Sift together the flour, salt, sugar and
cardamom into a bowl. Cream the yeast with a little of the milk and
stir into the flour with the remaining milk and the egg. Mix to a
dough and knead until smooth and shiny.
Roll out the pastry (paste) on a lightly floured surface to a 56 x 30
cm/ 22 x 12 in rectangle about 1 cm or 1/2 in thick. Arrange the
butter slices over the centre third of the dough, leaving a gap around
the edges. Fold over a third of the dough to cover the butter, then
fold over the remaining third. Press the ends together with your
fingertips, then chill for 15 minutes. Roll out to the same size
again, fold into thirds and chill for 15 minutes. Repeat the process
once more. Place the dough in a floured plastic bag and leave to rest
for 15 minutes before using.
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