Flaky Homemade Feta Cheese Pastries

Whisk the water and egg in a large bowl. Add the salt, then work in the flour a little at a time until you have a soft dough that no longer sticks to your hands. Knead for 2 to 3 minutes until smooth.

Divide the dough into 4 equal balls, cover with a towel and let them rest for 10 minutes.

Roll each ball into a thin round about 16 inches (40 cm) across. Lay the first sheet down and spread it thinly with soft butter, then top with the next sheet and butter it too. Repeat until all 4 sheets are stacked, finishing with a layer of butter.

Gently stretch the stack from the edges into a rough square. Fold two opposite sides into the middle and butter the top, then fold the other two sides in and butter again. Fold in half once more, brush with butter and fold into a neat square.

Wrap and chill the dough for 1 hour so the butter firms up and the layers stay distinct.

Heat the oven to 350°F (180°C) and line a baking sheet with parchment. On a lightly floured counter, roll the dough into a large square about 1/4 inch (5 mm) thick.

Cut the square in half, then cut each half into 7 strips to make 14 strips. Make a few short cuts along one end of each strip.

Place a little feta on the uncut end of each strip and roll it up toward the cut end, so the fringed end sits on top. Arrange on the baking sheet and brush with egg yolk.

Bake for 25 to 30 minutes, until puffed and deep golden. Cool for a few minutes before serving.