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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