Ingredients
– 2 cups all-purpose flour Forms the base structure and helps create flakiness.
– 1 1/4 cups very cold salted butter, cut into cubes (or use unsalted butter with 3/4 teaspoon salt) Adds layers and richness to the pastry.
– 1/2 cup very cold water Binds the dough while keeping it chilled for optimal rise.
– 1/4 teaspoon salt Boosts the overall flavor without overpowering the buttery notes.
Instructions
1-First: combine the flour and salt in a food processor fitted with a metal blade for even mixing. Add 3/4 cup of the cold butter cubes and pulse 10 to 12 times briefly until the butter is absorbed into the mixture.
2-Next, add the remaining butter cubes and pulse 2 to 3 times more to combine without fully blending them.
3-Then, pour in the cold water and pulse 4 to 5 times until the dough forms a ball, making sure not to overprocess it. Transfer the dough onto a lightly floured surface and knead gently about 10 times to bring it together smoothly. Now, roll the dough into a 12 x 18 inch rectangle, fold it like an envelope, and then fold it in half again for even layering.
4-Wrap the dough in plastic and refrigerate for 1 to 2 hours to let it rest and firm up, which is key for that flaky texture.
5-Once chilled, it’s ready for various uses, giving you a base for countless recipes.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
❄️ Use very cold butter and water to ensure a flaky pastry texture.
⏳ Avoid overprocessing the dough; stop as soon as it forms a ball with visible butter bits.
🍴 Keep surfaces and rolling pin lightly floured to prevent sticking and make rolling easier.
- Prep Time: 10 minutes
- Chilling Time: 1 to 2 hours
- Cook Time: 15 to 20 minutes
- Category: Baking
- Method: Mixing and rolling
- Cuisine: French-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: Varies depending on recipe
- Calories: 2944 kcal (per full dough batch)
- Sugar: Varies
- Sodium: Varies
- Fat: Varies
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: 0 g
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: Varies