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

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90 thoughts shared

  1. How would I make this Keto? What would I change in the ingredients? I know Almond flour but how much and what else would I change? Thank you so much for sharing!

    1. Comment author image

      Belvedere Bailey

      says:

      as there’s no sugar in it, the only other thing you would have to dump is the flour. I do not know if Almond flour would work.
      Tip: Get to know how and why Keto works…. that way, you will be able to look at a recipe and know immediately if you can make it keto with substitutes. But basically… no carbs and no sugar.

    1. Comment author image

      Rob Corelli

      says:

      One other thing – when you bring the folded-into-three pastry from the refrigerator and let it warm up, do you unfold it before rolling it to 1 mm or do you just roll it and thereby create three times as many flaky layers?

    2. Comment author image

      Lovefoodies

      says:

      Hi Rob, yes this will work with Wellington, just remember to wrap the beef in some mushroom pate and crepes so the pastry doesn’t go soggy!

    1. 5 stars
      Perfect recipe and method. I rolled and folded 3 times for more layers. Also refrigerated raw pies before baking and then straight to hot oven .

  2. Comment author image

    John Maxwell

    says:

    Looks great. Unfortunately my version was not in anyway resembling this, still, the one I made didn’t go to waste, I took the dog to the park with my homemade frisbee and stopped off at the local chippy on my way home

  3. Comment author image

    Amanda Martin

    says:

    It is currently cooling, but I’m nervous. The butter kept leaking but I hope it turns out okay. Anything I do wrong?

    1. Comment author image

      Lovefoodies

      says:

      Hi Amanda, so long as the butter was chilled when you were rolling out the pastry it should be ok. You can expect the bitter to squish out a bit when you’re folding the layers and rolling, so don’t worry!

  4. 4 stars
    Lived up to its name–flaky, buttery and yum. I usually make shortcrust pastry and was wary of anything more complicated, but this was easy. Thank you.

  5. As someone who has NEVER made my own dough/crust, never even used a rolling pin successfully, but is a decent cook; I would love a quick video!

  6. Comment author image

    Jennifer Martin

    says:

    I would like to try this recipe: Quick and Easy Flaky Pastry
    I would like to know if this dough would be good to make a Tourtier(meat and potato pie ). The tourtier would be 18”x12”x5”. The dough is put in the pan first and a meat,potato, and broth filling is added then it is topped with more dough and baked for 6-8 hours. What I need to know is if this type of dough will react the same in this type of baking method. -thank you

  7. 5 stars
    Just made this for turkey pot pie and I’m so thrilled with how amazing this turned out! So flakey, so tasty and so easy!

  8. 5 stars
    Made sausage rolls and the pie crust was easy to make and flakier and delicious than the store bought kind. Thank you for the best and eqsy recipe.

  9. I’m going to make this again but add salt to the dough. I put a pinch of salt in twice and it was still very bland. Are you using salted butter ? Otherwise I did end up with flaky layers.