Twelve sheets, each rolled out by hand. Every one goes through boiling water, rests in cold water, then is layered with butter and cheese.
There is no machine for this pastry; one tray takes four hours. We make two trays a day, and when they are gone they are gone.
When
On the counter at 11.00 every day. On Saturdays there is a minced-meat version too.
For a whole tray, a day's notice is enough.