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–+ servings

Easy & Quick Flaky Pastry Dough

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Prep Time 40 minutes
Fridge Time 1 hour 20 minutes
Total Time 2 hours
Course Dessert, Snack
Cuisine French
Servings 12 pastries
Calories 269 kcal

Equipment

1 Stand Mixer
1 Rolling Pin
Parchment Paper
Plastic Wrap

Ingredients
  

Instructions
 

Mixing Base Dough

  • Combine the milk, yeast, and maple syrup in a bowl. Let it rest until bubbly, about 15 minutes.
    180 ml Milk, 15 g Active Dry Yeast, 10 g Maple Syrup
  • In the bowl of your stand mixer with the dough hook attachment, place the flour, 70 grams of the room temp butter, salt, sugar, and the yeast mixture.
    320 g All-Purpose Flour, 70 g Butter, 6 g Salt, 35 g Sugar
  • Mix on low speed for 5 minutes, then on medium speed for 5 minutes.
  • Remove the bowl from the mixer, place plastic wrap over the bowl, and let it sit for 20 minutes.

Butter Block

  • Take a large sheet of parchment paper, place the remaining 180 grams of butter in the middle, and fold the paper over the top of the butter.
    180 g Butter
  • Using your rolling pin, roll out the butter until it is about 4 mm (or 1/8 of an inch) thick. Keep the butter in the shape of a rectangle while rolling.
  • Place the butter (still wedged between the parchment paper) in the fridge.

First Roll of Base Dough

  • Place your now-rested base dough on a floured work surface.
  • Roll the dough into a rectangle until it is about 4 mm thick (like the butter).
  • Fold the rolled dough like an envelope, then cover in plastic wrap, and place in the fridge for 40 minutes.

Combining Base Dough & Butter Block

  • On a floured surface, place the rolled base dough and unfold it.
  • On one side of the rolled, and unfolded, base dough, place the butter block after removing the parchment paper surrounding it.
  • Close the base dough over the butter block, like a book.
  • Now, fold all the edges over and close tightly.
  • Roll the dough with your rolling pin until it is 4 mm thick, keep it in a rectangular shape.
  • Fold the dough like an envelope, cover in plastic wrap, and place it back in the fridge for 40 minutes.

Last Roll

  • On a floured surface, roll the dough, just like before. (Until 4 mm thick, always in a rectangular shape)
  • Now your flaky pastry dough is finished and ready to be cut/shaped into whatever your next recipe requires!

Nutrition

Serving: 65gCalories: 269kcalCarbohydrates: 24.9gProtein: 3.8gFat: 17.5gSaturated Fat: 10.9gCholesterol: 46mgSodium: 321mgPotassium: 67mgFiber: 1gSugar: 4gCalcium: 25mgIron: 1mg
Keyword base, flaky, pastry, pastry dough, puff, puff pastry, sweet
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