Are you ready to impress your family and friends with a culinary masterpiece that’s deceptively simple? Look no further than this "Quick and Easy Flaky Pastry" recipe! In just 35 minutes, you can create a buttery, flaky pastry that serves as the perfect base for pies, tarts, and turnovers. Whether you're a seasoned chef or a kitchen novice, this foolproof recipe will have everyone asking for seconds. Dive into the world of French cuisine and discover how easy it is to elevate your baking game with just a few simple ingredients!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: French
Serves: 1 batch
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, chilled and diced
- 1/4 cup cold water
Instructions
- Prepare your ingredients by measuring out the flour, salt, chilled butter, and cold water. Ensure all ingredients are cold, as this is crucial for creating a flaky pastry.
- In a large mixing bowl, combine the all-purpose flour and salt. Whisk together to evenly distribute the salt throughout the flour.
- Add the chilled, diced butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining.
- Gradually add cold water, one tablespoon at a time, mixing gently with a fork. Stop adding water when the dough just begins to come together and can be pressed into a cohesive ball.
- Transfer the dough onto a lightly floured surface. Gently press the dough together, being careful not to overwork it. Shape into a flat disc.
- Wrap the dough disc in plastic wrap and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up, which helps create flaky layers.
- After chilling, remove the dough from the refrigerator and let it sit at room temperature for 5-10 minutes to soften slightly.
- On a floured surface, roll out the dough to your desired thickness, typically about 1/8 inch thick, turning and dusting with flour to prevent sticking.
- Use the pastry for your chosen recipe, such as pie crust, turnovers, or other pastry applications. If not using immediately, you can wrap and freeze the dough for up to 3 months.
Tips
- Keep Everything Cold: For the flakiest pastry, ensure that your butter and water are ice-cold. This helps prevent the butter from melting before baking, which is key to achieving those desired flaky layers.
- Don’t Overwork the Dough: When mixing the dough, be gentle. Overworking can lead to tough pastry rather than the light and flaky texture you want.
- Chill the Dough: Allowing the dough to rest in the refrigerator not only relaxes the gluten but also firms up the butter, which is essential for creating those delicious flaky layers.
- Roll Evenly: When rolling out your dough, try to maintain an even thickness to ensure uniform baking. A thickness of about 1/8 inch is ideal for most recipes.
- Use Immediately or Freeze: If you're not using the pastry right away, wrap it tightly in plastic wrap and freeze it. It can last up to 3 months, making it a great make-ahead option for future baking adventures!
Nutrition Facts
Calories: 317kcal
Carbohydrates: 24g
Protein: 3g
Fat: 23g
Saturated Fat: 15g
Cholesterol: 51mg
