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1
In a small bowl, combine yeast with 2/3 cup water and the orange flower water.
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2
Let sit until bubbly.
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3
In a large bowl, combine the flours, salt and yeast mixture.
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4
On a lightly floured surface, knead dough until smooth.
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5
Butter a large bowl and add dough.
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6
Cover, and let rise in a warm place until doubled, 30 to 60 minutes.
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7
Place in refrigerator to firm up, about 30 minutes.
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8
On a lightly floured surface, pound chilled butter into a 5-inch square.
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9
Cover with plastic wrap and let come almost to room temperature; it should have an icing-like texture.
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10
On a lightly floured surface, roll out dough into a 10-inch disk.
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11
Place butter on top and fold dough up and around it to cover.
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12
Working quickly, roll out dough so that it is 2 feet long and 1 foot wide.
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13
Using a pastry brush, brush off excess flour.
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14
Sprinkle with 3 tablespoons sugar, and fold into thirds as if folding a business letter.
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15
Turn 90 degrees, sprinkle with 3 tablespoons sugar, roll out to 2 feet long and 1 foot wide, and fold into thirds.
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16
Repeat 2 more times, scraping up sticky areas.
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17
Avoid using too much flour.
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18
Preheat oven to 425 degrees.
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19
Butter and sugar a 9-inch glass pie plate.
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20
Place dough in plate, tucking corners under.
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21
Let rise in a warm place until soft and puffy, 1 to 2 hours.
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22
Brush surface with melted butter, and sprinkle with a generous amount of sugar and a little orange flower water.
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23
Bake until risen and golden brown, 25 to 30 minutes.
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24
If top browns before bottom, cover with foil.
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25
The bottom should be hazelnut brown.
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26
Remove from oven, slice and serve warm.
