How To Make Quick and Easy Flaky Pastry. Simple to follow instructions, great for pies, strudels, turnovers, and freezer friendly too!

How To Make Quick and Easy Flaky Pastry. Simple to follow instructions, great for pies, strudels, turnovers, and freezer friendly too!

Don't go buying the shop stuff!

Now there's no need because here, we show you an easy step by step guide for how you can make some delicious flaky pastry which will take your breath away! It's amazing!

This is a really easy and quick recipe. Low-cost ingredients, delicious, light, crispy pastry, and a sure way to impress your family and friends! Go ahead and try it!

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Mini Frangipane tarts are delicious almond cake filled mini tarts in a crispy puff pastry case. Delicious served warm from the oven or cooled with a blob of ice cream or fresh whipped cream!

People are often frightened to make pastry, or pie dough. It can be daunting, overwhelming, tricky, and let's face it, it can be easier to just buy ready made pastry from the supermarket, no mess, no recipe needed, just roll and use...and of course nowadays, you can get pastry that is ready rolled!

So why should I bother sharing a pastry recipe with you? Well, once you've made your own pastry, it is very unlikely you will go back to the shop bought stuff. For one thing, it's cheaper to make your own flaky pastry, you know exactly what ingredients you are putting into your pastry, and the flavors and textures are really like no shop pastry!

Trust me, you will feel a sense of achievement, satisfaction, and a mini ego boost if you make your own pastry!

This recipe for flaky pastry is by far an easy one, even for a complete novice. All you need to do is follow the simple instructions, and let the ingredients do the work!

Flaky pastry has certain characteristics, similar to rough puff and puff pastry, in that you will end up with.....yep, flaky, light layers of pastry with a beautiful thin crisp crust.

TOP TIPS!

You have to make sure of two things when you make this pastry.

1. Cool working conditions (don't go trying this in a heatwave!)

2. The oven MUST have reached the correct temperature, i.e. it must be hot when the pastry first goes in.

The idea of flaky pastry is to incorporate thin layers of fat between the layers of dough, encasing as much air as possible.

When the pastry is placed in the oven, this trapped air expands and lifts each thin layer of pastry separately. You get the idea...?
So...are you ready?

It's easy, just follow the steps and hey presto! you will have learned how to make your very own quick and easy flaky pastry!

If you enjoy sweet pastry recipes, check out our easy honey baklava recipe. It's so good!

Prep Time

15 minutes plus 30 minutes chill time

Cook Time

20 - 40 minutes  (depending on what you are using the pastry for!)

Yield

10 servings

This recipe will make 1 sheet of pastry, 3-4 mm thick, measuring 30 cm x 12 cm

Ingredients You'll Need

  • Butter at room temperature
  • Plain / All purpose flour (sieved)
  • Salt
  • Cold water
  • Sugar if making a sweet dish.

INSTRUCTIONS

1. Mix the sieved flour and salt in a bowl. (add sugar if using)

2. Weigh out the butter and divide into 4 amounts.

3. Add one portion of the butter to the flour and using a round-bladed knife, incorporate the butter and flour, whilst slowly adding enough cold water until the mixture comes together to form an elastic dough.

4. Dust the rolling surface with flour, and turn the dough out. Roll out the dough into a rectangle shape (see photo) and keep rolling, adding more flour if necessary to stop from sticking, until the dough is about 4 mm thickness.

5. Rub any excess flour from the surface and using the next portion of butter, dot the butter (about 1 cm dots) on two-thirds of the rolled out pastry evenly. (see photo).

How To Make Quick and Easy Flaky Pastry, adding butter

6. Fold the pastry into three portions, bringing the end without butter to the center, then folding down the other third. (see photo)

Quick and Easy Flaky Pastry, how to fold pastry
How to fold pastry

7. Press together pastry edges with your fingers, give the pastry half a turn and roll out lightly again until the pastry is 4 mm thick (same size before you dotted with butter).

8. Repeat steps 5 - 7 twice more, then fold into three, cover with plastic wrap and chill in the fridge for 30 minutes.

Whilst the pastry is resting in the fridge, set your oven temperature to 200C, 400F, gas mark 6 if using pastry as a pie with filling.

Cooking time about 20 - 35 minutes.

If just cooking the pastry on its own, such as vol au vents, oven temperature should be 230C, 450F, gas Mark 8, cooking time about 8-10 minutes

Before placing in the oven, brush the TOP with milk and NOT the sides as this will prevent the pastry from rising.

Then sprinkle some sugar, spices such as cinnamon, if a sweet dish, or savory spices, like jerk seasoning, cajun spices, actually, anything that takes your fancy!

Cooking times will vary depending on what you are using the pastry for.

As a rough guide, 8-10 minutes for something small, 20-35 minutes for larger pies, or until the pastry takes on a nice golden brown color.

If you have any flaky pastry left over, why not make these Mini Cherry Hand Pies. they're really easy!

How To Make Quick and Easy Flaky Pastry. Simple to follow instructions, great for pies, strudels, turnovers, and freezer friendly too!

We'd love to hear from you and what you thought of our quick and easy flaky pastry recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Recipe Card

How To Make Quick and Easy Flaky Pastry. Simple to follow instructions, great for pies, strudels, turnovers and freezer friendly too!

Quick and Easy Flaky Pastry

Yield: 2 sheets of pastry
Prep Time: 45 minutes
Total Time: 45 minutes

How To Make Quick and Easy Flaky Pastry. Simple to follow instructions, great for pies, strudels, turnovers and freezer friendly too!

Ingredients

  • 3/4 cup or 175 g butter at room temperature
  • 1 3/4 cups or 225 g Plain / All purpose flour, sieved
  • pinch of salt
  • 1/4-1/2 cup or 100 ml of cold water
  • 2 tablespoons sugar if making a sweet dish.

Instructions

  1. Mix the sieved flour and salt in a bowl. (add sugar if using)
  2. Weigh out the butter and divide into 4 amounts.
  3. Add one portion of the butter to the flour and using a round bladed knife, incorporate the butter and flour, whilst slowly adding enough cold water until the mixture comes together to form an elastic dough.
  4. Dust the rolling surface with flour, and turn the dough out. Roll out the dough into a rectangle shape (see photo) and keep rolling, adding more flour if necessary to stop from sticking, until the dough is about 4 mm thickness.
  5. Rub any excess flour from the surface and using the next portion of butter, dot the butter (about 1 cm dots) on two thirds of the rolled out pastry evenly. (see photo).
  6. Fold the pastry into three portions, bringing the end without butter to the centre, then folding down the other third. (see photo)
  7. Press together pastry edges with your fingers, give the pastry half a turn and roll out lightly again until the pastry is 4 mm thick (same size before you dotted with butter).
  8. Repeat steps 5 - 7 twice more, then fold into three, cover with plastic wrap and chill in the fridge for 30 minutes.

Notes

Note the prep time includes 30 minutes of chill time

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 271Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 47mgSodium: 158mgCarbohydrates: 25gFiber: 1gSugar: 3gProtein: 3g

Delicious Sweet Recipes Using Pastry

Here's a selection of delicious sweet recipes using pastry

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91 thoughts shared

  1. 5 stars
    Thanks so much! I was skeptical at first but it really did only take 15 minutes to prepare. I just applied this recipe, cut the dough into rectangles, sprinkled some cinnamon and sugar on top, added some hashes with a knife for design, and it’s in the oven right now! Smells great.

  2. I want to use this recipe to make turnovers for breakfast in a couple of days. But the kids wake up pretty early. So I was hoping to make the pastry dough the night before. I know it says to chill it for 30 minutes, but will it mess it up if I leave on the fridge overnight?

    1. Comment author image

      Lovefoodies

      says:

      Hi Blythe, yes, there’s no problem to chill overnight. You can even make it and freeze. If frozen, simply defrost in the fridge or at room temperature before you roll it out for baking.

  3. When u take it out of the fridge should unfold it, should I roll some more ,how much filling should I put in the raspberry filling ,it’s canned.

    1. This seems to be like a cross between a pie crust dough and viennois, mixing the techniques. Folding butter in like viennois but no yeast like a pie crust. Should theoretically result in a richer more layered pie crust-like result, which doesn’t sound bad as an alternative.

    1. 5 stars
      When u take it out of the fridge should unfold it, should I roll some more ,how much filling should I put in the raspberry filling ,it’s canned.

      1. Comment author image

        Lovefoodies

        says:

        Hi Sandy, yes you’ll need to roll it when it comes out Of the fridge (let it come down a little to room temperature for about 20 minutes before rolling as it will be a bit stiff from being cold).
        You need to roll so it is about 1 cm thick, and all an even thickness. I’m not sure what you’re making, if it is like a strudel with the filling, I would suggest making a rectangular shape pastry and then using about 1 1/2 cups of pie filling all along the middle, fold over and brush with some milk, sprinkle a bit of sugar on the top and bake. Make sure all the edges are sealed down (I just use the back of a fork and push down all along the edges so. I filling leaks out.
        If you’re making a pie, then you’ll need to fill the pie dish about 2/3 full and pop on a baking tray incase of any over spill whilst baking.
        I hope that helps!

    1. ooooh yes! Blueberry turnovers would be super yummy! A tip for you, if using frozen fruits, don’t defrost them first as they will make the pastry go soggy! Use them straight from frozen!
      Happy blueberry baking! I’m so jealous you have home grown ones!

  4. Comment author image

    Karen @BakingInATornado

    says:

    5 stars
    What a great tutorial. You were so specific I bet even I could do this. I’m certainly going to give it a try!