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Instructions
1. Prepare the Dough
- In a large bowl, whisk together flour and salt.
- Add the cold, cubed butter and use a pastry cutter or your fingertips to gently work it into the flour until you have pea-sized pieces.
- Add the ice water and lemon juice, mixing just until the dough comes together. Be careful not to overwork it.
- Shape the dough into a rough rectangle, wrap in plastic, and chill for 30 minutes.
2. Create the Layers (Laminating the Dough)
- Lightly flour a surface and roll out the dough into a long rectangle.
- Fold the dough into thirds like a letter. Rotate 90 degrees, roll out again, and fold once more.
- Repeat this process 4-5 times, chilling the dough for 20 minutes between folds.
3. Final Chill and Use
- Once the layers are built, wrap the dough and refrigerate for at least 1 hour before using.
- Roll out and use as needed for pastries, tarts, or pies.
Tips for Perfect Flaky Pastry
🥶 Keep everything cold – Chilled butter ensures those delicate layers.
🔄 Don’t overwork the dough – Handle it as little as possible to keep it light.
⏳ Chill between folds – This prevents the butter from melting and helps create layers.
🔥 Use a hot oven – High heat (375-400°F / 190-200°C) helps the pastry puff up beautifully.
Ways to Use Flaky Butter Pastry
- Classic Croissants – Roll into triangles, add chocolate or almond filling, and bake.
- Savory Turnovers – Fill with cheese, spinach, or meats for a delicious appetizer.
- Fruit Tarts – Layer with fresh fruit and custard for an elegant dessert.
- Puff Pastry Twists – Sprinkle with cinnamon sugar and bake for a quick treat.
Final Thoughts
Mastering Flaky Layered Butter Pastry is the key to unlocking a world of delicious homemade baked goods. With patience and a little technique, you’ll have buttery, crispy pastries that are far better than store-bought. So roll up your sleeves, get your butter chilled, and start baking! 🥐✨
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