Work the melted butter into the dough and the add water a little at a time kneading to form a nice dough

Allow the dough to rest covered for 30 mins

Cream together the butter and the corn starch

Divide the dough into 4 quarters

Roll out each quarter till it’s very thin

Spread 1/2 the butter all over the rolled out dough and cover with another rolled out quarter

Pinch the edges to seal

Roll together tightly, adding a little butter in between and at the edge to just hold it together

Cover with cling film and chill for about 20 mins

Repeat the process

Once chilled, cut the log in strips and roll each disc out

Heat up some oil and insert the Phenori and fry till golden and drain on some kitchen towel

Once the Phenori has cooled down, but slightly warm, dip it in sugar that has been lightly pulsed

Once the Phenori is completely cooled, store in an air tight container