Perfect Layered Pastry

Ingredients

• 500 g All‑purpose flour (Sifted)
• 1 tsp Salt (Fine sea salt)
• 2 tbsp Sugar (Optional, adds a hint of sweetness)
• 250 ml Cold water (Ice‑cold for a tender dough)
• 50 g Unsalted butter (for dough) (Cut into small cubes and kept cold)
• 250 g Unsalted butter (for lamination) (Cold, shaped into a flat square (about 1 cm thick))
• 1 Egg (Beaten with 1 tbsp milk for egg wash)
• 1 tbsp Milk (For egg wash)

Instructions

1. Combine dry ingredients

   In a large mixing bowl, whisk together the sifted flour, salt, and sugar until evenly distributed.

   Time: PT5M

2. Incorporate butter into flour

   Add the 50 g cold butter cubes to the dry mixture. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse crumbs.

   Time: PT5M

3. Form the dough

   Gradually pour the ice‑cold water into the mixture, stirring with a wooden spoon until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead gently for about 30 seconds—just enough for the dough to come together.

   Time: PT5M

4. First rest (cold ferment)

   Shape the dough into a flat rectangle, wrap tightly in plastic wrap, and refrigerate for 30 minutes.

   Time: PT30M

   Temperature: 4°C

5. Prepare butter block

   While the dough rests, place the 250 g butter between two sheets of parchment paper and pound with a rolling pin into a 12 cm square, about 1 cm thick. Keep it chilled.

   Time: PT5M

6. Encase butter in dough (first fold)

   On a lightly floured surface, roll the rested dough into a 30 cm square. Place the butter block in the center, fold the dough over the butter from all sides, sealing the edges.

   Time: PT5M

7. First turn (lamination)

   Roll the butter‑enclosed dough into a long rectangle (about 40 cm × 15 cm). Fold the rectangle into thirds (like a letter), turning the short edge toward you. This is the first “turn”. Wrap in plastic and refrigerate for 30 minutes.

   Time: PT5M

   Temperature: 4°C

8. Second turn

   Remove the dough, roll it again into a similar rectangle, and fold into thirds once more. Wrap and chill for another 30 minutes.

   Time: PT5M

   Temperature: 4°C

9. Final roll and shape

   After the final chill, roll the dough to about 0.5 cm thickness. Cut into 8 equal squares (or desired shapes). Place on a parchment‑lined baking sheet, leaving space between pieces.

   Time: PT10M

10. Egg wash

    Brush each pastry lightly with the beaten egg mixed with milk. This will give a golden sheen.

    Time: PT2M

11. Bake

    Preheat the oven to 200°C (392°F). Bake the pastries for 20 minutes, or until they are puffed, golden, and fragrant.

    Time: PT20M

    Temperature: 200°C

12. Cool and serve

    Remove from oven, transfer to a cooling rack, and let cool for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

200

Protein

3 g

Carbohydrates

22 g

Fat

12 g

Fiber

1 g