Layered Pastry
A flaky, buttery layered pastry that shatters with each bite. This project recipe uses a simple folding technique to create dozens of delicate layers, perfect for serving with tea or coffee.
- Total time
- 180 min
- Servings
- 8
- Calories
- 320
- Protein
- 4g
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- ½ cup water
- 1 cup unsalted butter
Instructions
- 1
In a large bowl, mix the 2 cups flour and 1 teaspoon salt. Gradually add the 0.5 cup water, stirring until a shaggy dough forms. Knead for 5 minutes until smooth, then cover and rest for 30 minutes.
- 2
Soften the 1 cup butter until pliable but not melted. Shape it into a flat square about 1/2 inch thick.
- 3
Roll the rested dough into a 10x12 inch rectangle on a floured surface. Place the butter square in the center, then fold the dough over it like an envelope, sealing the edges.
- 4
Roll the dough into a long rectangle, about 8x18 inches. Fold it into thirds like a letter. This is the first turn. Wrap and chill for 30 minutes.
- 5
Repeat the rolling and folding process for 3 more turns, chilling for 30 minutes between each. The dough should feel cool and firm throughout.
- 6
After the final turn, chill the dough for at least 1 hour. Then roll it out to 1/8 inch thickness and cut into desired shapes.
- 7
Preheat the oven to 400°F. Place the pastries on a baking sheet lined with parchment paper. Bake for 20-25 minutes, until puffed and deep golden brown. Cool on a wire rack before serving.
Tools you’ll need
- rolling pin
- baking sheet
- parchment paper
- pastry brush
- sharp knife or pastry cutter
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