FLAKY PASTRY

This flaky pastry recipe uses a roll-in butter technique to create crisp, airy layers ideal for pies, tarts, and savory bakes. With extra butter and clear folding steps, it delivers bakery-level results at home.

INGREDIENTS
All-purpose flour: 250 g / 2 cups
Salt: 5 g / 1 tsp
Cold water: 90 ml / 6 tbsp
Butter for dough: 125 g / 1 stick (½ cup), cold and cubed
Butter for roll-in: 125 g / 1 stick (½ cup), cold and flattened into a square

PREP TIME
30 minutes (plus 1 hour chilling and folding)
COOKING TIME
20–25 minutes (depending on final use)

STEP-BY-STEP COOKING INSTRUCTIONS
1.  Make base dough – Mix flour and salt. Rub in 125 g cold cubed butter until pea-sized chunks remain.
2.  Add water – Stir in cold water until dough just comes together. Shape into a disc and chill for 30 minutes.
3.  Prepare roll-in butter – Flatten 125 g butter into a square between parchment sheets. Chill until firm but pliable.
4.  Enclose butter – Roll dough into a rectangle, place butter in center, fold dough over to seal.
5.  Roll and fold – Roll into a long rectangle, fold into thirds. Rotate and repeat 2 more times, chilling 30 minutes between folds.
6.  Final chill – Chill dough for 30 minutes before using.
7.  Bake as needed – Use in pies, turnovers, or savory bakes. Bake at 200°C / 400°F until golden and crisp.

HELPFUL COOKING TIPS
1.  Use high-fat butter – European-style butter with 82% fat yields better lamination.
2.  Keep butter pliable – Roll-in butter should be cold but flexible to prevent cracking.
3.  Chill between folds – Resting prevents melting and tough texture.
4.  Use light flouring – Too much flour can toughen the dough and dull the layers.
5.  Bake hot and fast – A hot oven ensures steam lift and crisp golden layers.

NUTRITIONAL INFORMATION (PER 100 G)
Calories: ~520 kcal
Carbohydrates: ~38 g
Protein: ~6 g
Fat: ~38 g
Fiber: ~2 g

DIETARY TAGS
Vegetarian
Nut-free

ALLERGEN INFORMATION
Contains gluten (from flour)
Contains dairy (from butter)