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Uruguay · South America

Bizcochos

Uruguayans fold butter into dough again and again for flaky, layered pastries.

Advanced#88 most lovedUses: Mechanical Lamination
Uruguayan bizcochosUruguayan puff pastries

The Chemistry in This Bake

Repeated folding of butter into dough to build the many thin layers responsible for the flaky texture.

Learn the full technique →

Ingredients

  • All-purpose flour
  • Cold butter
  • Water
  • Salt
  • Sugar (optional)

Method

  1. Make a simple lean dough and rest it 30 minutes.

  2. Flatten a block of cold butter between parchment sheets.

  3. Encase the butter in the dough and roll out.

  4. Fold in thirds, rotate, and repeat the fold-roll cycle 4-6 times, chilling between turns.

  5. Cut into squares, crescents, or twists.

  6. Bake at 220 °C for 15-20 minutes until dramatically puffed and golden.