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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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).
6. Fold the pastry into three portions, bringing the end without butter to the center, 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.
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!
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
Quick and Easy Flaky Pastry
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
- Mix the sieved flour and salt in a bowl. (add sugar if using)
- Weigh out the butter and divide into 4 amounts.
- 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.
- 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.
- 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).
- Fold the pastry into three portions, bringing the end without butter to the centre, then folding down the other third. (see photo)
- 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).
- 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: 1Amount 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
French Fruit Tart With Pastry Cream is a wonderful homemade sweet French pastry (Pâte Sablée) tart case, filled with silky smooth creme patissiere and then decorated with a variety of fresh fruits. A French patisserie classic dessert and a showstopper for parties!
Mini Almond Pastries.
These Mini Almond Pastries have a deliciously smooth, sweet, almond paste filling and are wrapped in crispy, light puff pastry. Quick and easy to make, and perfect for a tea time treat.
Easy Sesame Brown Sugar French Palmier Cookies, AKA Elephant Ears. These are a very easy to make crispy puff pastry cookie, filled with sesame seeds and brown sugar. Great for the holidays!
Blueberry Crescent Roll Cheesecake Bars. An incredibly easy recipe with cream cheese and blueberry filling sandwiched between layers of pastry.
How To Make French Pastry (Pâte Sablée), easy step by step guide on making this sweet, buttery crisp tart shell. A classic famous sweet pastry dough recipe
Baklava is a Middle Eastern classic sweet treat, filled with a variety of nuts, honey, citrus, and spices, between layers of crunchy phyllo pastry. Ideal for serving at parties, or to have as a snack. An easy and simple recipe for the best baklava!
Cherry Crescent Roll Cheesecake Bars. A.K.A Sopapilla Cheesecake Bars. An incredibly quick, easy recipe with cream cheese and cherries sandwiched between layers of flaky buttery golden pastry. Popular cream cheese crescent roll dessert
Easy Vanilla Slices. Creamy custard sandwiched between sheets of crispy puff pastry make for a nice chilled treat perfect for any occasion.
Delicious Apple and Custard Strudel, serve warm on their own or add a blob of whipped cream!
Easy Apple Spiced Turnovers. Crispy puff pastry packed with apples coated in cinnamon. Delicious eaten warm or chilled with a blob of ice cream too! Easy recipe, budget friendly and freezable.
Almond Pastries. A very quick and easy recipe. Delicious almond filling wrapped in a buttery flaky pastry.
Easy Cherry Custard Pastries are perfect for serving at a tea party, or just to have for yourself! Easy to make and fun for kids to help too.
Mini Caramel Apple Pastries. Delightful mini pastries filled with caramel and apples and oh so easy to make!
Apple and Cranberry Crescent Roll Cream Cheese Bars. An incredibly easy recipe with fantastic flavors!
Strawberry Crescent Roll Cheesecake Bars. An incredibly easy and fuss free recipe with cream cheese and strawberry filling sandwiched between layers of pastry. This tastes amazing!
Michele Kimberling
says:Got mine in the fridge now! Can’t wait to see how it turns out! It was super fun to make, sandwiching that cold butter between that soft dough! I loved making it, I hope it’s delicious!
Karen
says:Hi…if i dont have a rounded bladed knife what is the alternative
Lovefoodies
says:Hi Karen, you can use a regular dinner knife. That will be fine!
Michele Kimberling
says:I had the same dilemma. I ended up pinching pieces off with my fingers.
Michael
says:Mary, I envy you, having grown up in H.K. I am now 84 but when I was in my 40s I used to spend up to 3 months per year conducting business in that wonderful city. All I can say is, that once bitten by the H.K. bug, one never forgets the sights, sounds and smells of that mysterious city, always with a desire to return.
I, btw, own over 1000 cookbooks and do the cooking or my wife and myself. I look forward to seeing your recipes.
Michael
Boca Raton, Florida
Lovefoodies
says:Hi Michael! How wonderful we share lovely memories of Hong Kong!
I have been out there around 5 years ago and it has changed hugely, although the dim sum restaurants are still excellent!
Hopefully you’ll be able to make a few of our Chinese recipes and they’ll bring back some nostalgia for you!
Thanks so much for writing in and sharing some of your history!
Kathy Mapp
says:I made this and it turned out fantastic. I had tried before with other recipes but this one is my go to from now on.
Necia Ilyse
says:Follow the directions spot on, make sure when you add the butter with the dough to keep it cold!!! I followed every direction. I put my own amount of butter (i added a tiny bit more) and i let it chill for slightly longer. I chilled the filliengs for the middle & braided the dough & she’s cooking beautifully. you can watch it rise as it cooks!
Janet Viletta Ross
says:oven on the fritze, can this be cut into trips and fried ya think ?
Sam
says:Thank you, thank you, thank you! First recipe I tried where it actually turned out like pastry and not a product for building houses!! Light, crispy and tasty!
Lequone
says:Thank you! Your recipe saved my snowy Sunday!
Wilkista wefwila
says:Lovely
Carol
says:Looks great, I am hopeing for a nice beef wellington. Thank you for flaked pastry recipe.
ChristIne Williams
says:Made this pastry today, turned it into vegetarian sausage rolls… experimenting for my daughter’s wedding. A few tweeks still needed with my filling, but extremely happy with the pastry! Light, flakey, buttery… and easy! What more could you want? Thanks!!