1. Sift flour slide, add 2 egg yolks, salt, sugar, olive oil, lemon juice and chilled in the freezer water. Knead the dough, it should be soft, not tight. Knead 15-20 minutes, lightly sprinkle with flour and put in the refrigerator in a plastic bag.

2. Butter or margarine good cooling. Put in a plastic bag and roll out in rectangular layer, leave in the fridge. 3. Chilled roll out the dough into a rectangular reservoir of size 20 x 45. 2 /3 of the dough covered by a layer of butter, lightly sprinkle with sugar the entire body and fold to make 3 layers of dough and 2 layers of oil. Turn the reservoir 90 degrees and roll out from myself in one direction, up to 1 cm thickness. The dough is folded in the same way as the first time, and sent to cool for 1 hour. The rolling is done in one direction only, so as not to disturb the layering. This process was repeated 3-4 times. The dough should be left overnight in the fridge, wrapped tightly in plastic wrap. You can put in the freezer.

4. The next day, thinly roll out the dough (5 to 6 mm) in the same direction and cut with a sharp knife.

Pan to close the parchment paper and sprinkle with water. DO NOT LUBRICATE IT!!!!!!! To put the prepared product on a baking sheet and chill before baking. Before you put items in to bake, you can brush them with a mixture of egg yolk with milk or oil. Bake at 220 degrees for 12-15 minutes. The main thing in this process - not to cover up the edges of the cuts, otherwise the dough won't be able to "open up". I cut out several circles of dough with a Cup and the edge there "soldered" after baking. In the photo they are clearly visible on the right. Inside the circles are the same layered, but not layered edge, because the edges of the cups are not sharp.