Flaky Pastry As An Alternative To Puff Pastry

Head straight on to the recipe for Flaky Pastry ♥

Flaky pastry the quick and easy alternative to puff pastry.  This very flaky pastry is best used for sausage rolls, pie crusts and apple turnovers. Here I have used it for an apple pie.

Flaky Pastry
Flaky Pastry

In South Africa, one of the satellite television providers is Multichoice. Their package is called DStv and in 1999 I bought my first decoder for the princely sum of R1999. As with all things electronic, that decoder was phased out, and in order to watch Formula 1 racing I bought a new decoder. With the advent of high definition televisions, we had to get another decoder and so we purchased a SD (Standard Definition) PVR which allowed us to watch 2 separate programs on 2 TV sets, and record a third. This PVR has stood us in good stead. When my sister and her husband left South Africa for Australia, they gave us their HD PVR. It was such a generous gift and we were very grateful to be able to watch TV in high definition. Multichoice offer a package called extra view where you can hook up 2 decoders and so we were in a position to watch 2 different channels and record 3. The SD PVR is being phased out due to the introduction of the new unit called the explora. This costs R1999, the same as my very first decoder but the cost excluded installation and a new satellite dish is needed for the decoder, as well as a new LNB. Multichoice are determined to phase out the old decoders and so they have been offering a discounted price to anyone who came to do a trade in. The initial discount was R500 and they have now increased that to R1000. A bargain, except for the additional cost of installation. I decided to take a gamble, and I am hoping it will pay off. The route I have chosen is a fixed payment plan. I am taking the risk that the subscription increase due next month will be more than the extra I am being charged to get the explora. The payment plan includes the installation and if my gamble pays off I will basically get the new decoder free of charge. The other gamble I am taking is sharing a third pastry recipe with you in as many weeks. I am loving making pastry at the moment, even though it is so hot. There is something satisfying about biting into flaky pastry that has worked out perfectly.

Print Recipe
4.8 from 5 votes

Flaky Pastry

Flaky pastry must be cooked at a high temperature so that it rises and sets into crisp layers.
Author: Adapted From Larousse Gastronomique page 760

Ingredients

  • 225 g flour plus extra for dusting
  • 150 g butter well chilled
  • 75 mls cold water

Instructions

  • Place the flour into a large mixing bowl
  • Cube 40g of the butter and add to the flour
  • Rub in until the mixture resembles bread crumbs
  • Mix in the water to create a soft dough
  • Turn out onto a lightly floured surface and knead gently to bring the dough together
  • Roll into a rectangle and position the dough longways
  • Mark off into thirds
  • Dot 35g of the butter onto the top 2 thirds
  • Fold the bottom third over the middle third
  • Fold the top third over this
  • Pinch the edges together
  • Place onto a lightly floured plate and put into the fridge for 15 minutes
  • Roll out into a rectangle, making sure you roll it the opposite way to before
  • Position the dough longways and mark off into thirds
  • Dot 40g of the butter onto the top 2 thirds
  • Fold the bottom third over the middle third
  • Fold the top third over this
  • Pinch the edges together
  • Place onto a lightly floured plate and put into the fridge for 30 minutes
  • Roll out into a rectangle, making sure you roll it the opposite way to before
  • Position the dough longways and mark off into thirds
  • Dot 35g of the butter onto the top 2 thirds
  • Fold the bottom third over the middle third
  • Fold the top third over this
  • Pinch the edges together
  • Place onto a lightly floured plate and put into the fridge for 15 minutes
  • Roll out into a rectangle, making sure you roll it the opposite way to before
  • Position the dough longways and mark off into thirds
  • Fold the bottom third over the middle third
  • Fold the top third over this
  • Pinch the edges together
  • Place onto a lightly floured plate and put into the fridge for 30 minutes
  • Roll out and use as needed

Click on the links for conversions and notes.

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38 thoughts on “Flaky Pastry As An Alternative To Puff Pastry

  1. Nothing beats a lovely light buttery flaky pastry although I must confess, Woolies comes to my rescue.
    Have a wonderful afternoon.
    🙂 Mandy xo

  2. Never thought of you as such a gambler 🙂 I am disconnected from cable now, all online. This sounds like a great pastry to try and O can think of so many fillings for it.

    1. A lot of people we know are going with NetFlix and ShowMax which are online. But data is so expensive here that I am sticking to cable 🙂

  3. That pastry does look incredibly flaky! I’d love to know your apple pie filling recipe as well- hope you get around to posting it! 🙂

  4. This pastry look absolutely delicious. There is nothing better than getting the pastry all perfect. Your pictures tell a great story.

  5. What a beautiful pie with such gorgeous flaky pastry. Your instructions for folding it make all of the difference, thank you for sharing and inspiring me Tandy 😀

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