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Flaky Pastry

Whats.Cooking's picture
Ingredients
  Butter 6 Ounce (185 Gram)
  Plain flour 8 Ounce (250 Grams)
  Salt To Taste
  Water 8 Tablespoon
  Lemon juice 2 Tablespoon (A Generous Squeeze)
  Beaten egg 1 (For Glazing)
Directions

Divide the butter into four portions and use one portion to rub into the flour sifted with a pinch of salt.
Mix with the water and lemon juice to give a soft but not sticky dough.
Knead lightly until it is smooth and slightly elastic.
Roll out on a lightly floured board to a neat rectangle three times as long as it is wide.
Using a knife, put flakes of the second portion of butter across the pastry extending two-thirds of the way down from the top.
Fold up the bottom (unbuttered) third, keeping the edges neatly together, then fold the top portion over that and seal the edges gently using the rolling-pin.
Cover with plastic wrap and chill for 15-20 minutes.
Repeat this rolling, buttering and folding sequence twice more, wrapping and chilling between each one.
The pastry will be easier to handle if allowed to chill for at least 30 minutes before use.
Flaky pastry should be baked at 200°C/400°F/Gas Mark 6, and is usually glazed with beaten egg, or egg yolk mixed with water, to give a shiny finish.Divide the butter into four portions and use one portion to rub into the flour sifted with a pinch of salt.
Mix with the water and lemon juice to give a soft but not sticky dough.
Knead lightly until it is smooth and slightly elastic.
Roll out on a lightly floured board to a neat rectangle three times as long as it is wide.
Using a knife, put flakes of the second portion of butter across the pastry extending two-thirds of the way down from the top.
Fold up the bottom (unbuttered) third, keeping the edges neatly together, then fold the top portion over that and seal the edges gently using the rolling-pin.
Cover with plastic wrap and chill for 15-20 minutes.
Repeat this rolling, buttering and folding sequence twice more, wrapping and chilling between each one.
The pastry will be easier to handle if allowed to chill for at least 30 minutes before use.
Flaky pastry should be baked at 200°C/400°F/Gas Mark 6, and is usually glazed with beaten egg, or egg yolk mixed with water, to give a shiny finish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
2

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