Servings: 1 Dough
Calories: 2804kcal
Equipment
- Wire cooling rack
- Baking sheet
- Pastry brush
Ingredients
- 2½ cups all-purpose flour
- 1 egg optional
- ¼ cup very cold water
- 1 tsp salt
- 14 tbsp unsalted butter
Instructions
- Preheat the oven to 425°F (218°C).
- In a large bowl, mix together the flour and salt until combined.
- Cut the butter into small pieces and add it to the flour mixture. Using your hands or a pastry blender, mix until the butter is broken down and incorporated into the flour.
- Add the egg (if using) and 1/4 cup cold water to the mixture, stirring until a dough forms.
- Turn the dough out onto a lightly floured surface and roll it out into an 8-inch square. Then fold one side of the dough inwards, then the other side over the top of it like you’re making a letter.
- Roll out the dough again into an 8-inch square and fold in the sides again. This is called turning the pastry. Repeat this process twice more, rolling out and folding each time. After three turns, wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Once chilled, roll out the pastry dough on a lightly floured surface into an 8-inch square. Cut the dough into squares or any shape you prefer. Place the cut pieces of dough onto a parchment-lined baking sheet.
- Bake for 12-15 minutes, or until the pastry is golden and flaky. Let cool before serving.
Video
Notes
- Ensure you are using very cold butter when making the pastry dough. This will make it easier to work with and result in a flakier texture in the finished product.
- When rolling out the dough, make sure your surface is lightly floured so that it doesn't stick to the countertop or rolling pin.
- Make sure you chill the pastry in between turns to ensure that it has enough time to rest and relax. This will help create a flakier texture in the finished product.
- If you don't want to cut out shapes, you can also roll out the dough into one large sheet and use it as a base for other dishes, like a quiche or tart.
Nutrition
Calories: 2804kcal
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