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!

If you'd like to learn about the types of pastry, we also have a lovely Shortcrust pastry tutorial and a French Sweet Pastry (for tarts) recipe so be sure to check those out!

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.

See the recipe card below for quantities.

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

Nanny Chan's Mild Curry Puffs with a delicous mild spiced filling of ground meat wrapped in a flaky pastry. Great as a snack, appetizer or party food! 

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

  • ¾ cup or 175 g butter at room temperature
  • 1 ¾ cups or 225 g Plain / All purpose flour, sieved
  • pinch of salt
  • ¼-1/2 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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98 thoughts shared

  1. The temperatures quoted are a bit difficult for me. My electric oven only gets to 195C and my wood burning oven is usually running at least 300C.

    1. Hi Jen, no, not at all. You need to use light hands to make pastry otherwise it will be tough and not flakey at all. We suggest you use a round-bladed knife and your hands to lightly combine the butter and flour and water in the first steps. that way, you can control better the amount of work going in the pastry dough. It doesn’t take long for the dough to come together, so be sure to not overhandle it. Light hands will give you a flaky pastry!

    1. Hi Nick, I can’t say if it would work or not as I’ve always used plain flour.
      If you do use SR flour, please do come back and let is know how it went!

  2. 5 stars
    A fabulous dough!!! I used it for my sausage rolls this year. I love new recipes, so I used it for my turkey, cranberry and sage sausage rolls. Delicious!

  3. Comment author image

    ANNE M KEATING

    says:

    In the ingredients under butter, it says room temperature. I just wanted to clarify that indeed it is room temp. as most pastry recipes especially puff pastry calls for very cold butter.
    Thanks,
    Anne

    1. Hi Anne, yes it’s correct. The butter needs to be soft enough so when you make the layers it spreads a little otherwise if it’s hard the cubes of butter will pierce the pastry.

    1. Hi Karen, yes. If you freeze it after you have folded it, wrap tight in plastic wrap then it will be fine. Allow to defrost in the fridge before rolling out when you’re ready to use.

  4. 5 stars
    A truly unintimidating recipe to follow that yielded a scrumptiously buttery result. Thank you. I was done so quickly, I now considered myself converted and can think of no reason to use store-bought pastry again. I did opt out for refrigerated as opposed to butter at room temperature. Hoping to achieve an even more flaky crust next time round and have a smaller overlap for the seam of my pie roll.

  5. Am I supposed to have extra butter or was I supposed to mix it in as I was folding and rolling because I don’t know what to do with it.

    1. Comment author image

      Lovefoodies

      says:

      Hi Lauren, no, you shouldn’t have any butter left over. You need to divide the butter amount in to 4 portions. The first portion goes in with the flour at the start to form the dough, and the remaining 3 portions are dotted when you are folding the pastry. You need to fold and roll the pastry, and inbetween each folding, dot the butter, the. Fold, roll, dot the butter and so on.
      If you have got some left over (I expect it might be one portion of butter), it sounds like you are missing one more fold and rolling out, so don’t worry too much. The pastry will still be flakey, just not as buttery.
      Hope that explains a bit for you?

    1. Hi Ellie, if in the fridge, leave it covered in plastic wrap or an airtight bag folded. Then roll out when you’re ready to use

      1. Thank you !! The recipe was super easy to follow and I’ll see how it looks and tastes when I bake it today.

    1. Hi Marc, I think you’re referring to the flour measurement? if so, it is one and three quarters cups of flour, i.e 1 & 3/4 cups. Hope that clears any confusion for you!