As with Shortcrust pastry, there are many recipes and methods to making a puff pastry. A standard method of making puff pastry takes practice and patience in order to achieve the layers, the lift and delicacy it requires. This is often the reason why most people shy away from making a puff pastry.
But what if there was a way to make it that was easier, less time consuming and gave you a similar result – not as many layers, but a flaky texture all the same and a little lift. Would you try it?
If you answered yes, then I have that method for you! I learnt it while working (for a very short period of time) at Yellow Bistro, Potts Point under the guidance of Lorraine Godsmark. It is easy and takes no time at all to prepare. It still needs time to rest in the fridge, but that gives you the opportunity for a cuppa or coffee while reading your favourite mag.
I use this method of flaky puff pastry to make tarts, sausage rolls for Freya, vegetable savoury rolls, savoury pies, and so much more. Ill be posting my favourite lemon curd tarts soon using this flaky puff pastry recipe – so stay tuned!
You will love the melt-in-your-mouth flaky layers.
This light and flaky puff pastry is so easy to make - it takes no time at all. It doesn't have 80 to 100 layers like your standard puff pastry, but you will have enough layers to create a buttery, flaky texture. You will be surprised at how quick and easy it is!
25 minPrep Time
25 minTotal Time
265g Butter, unsalted, cold (but softened a little), diced
375g Plain Flour
1 pinch Sea Salt, fine
40g Egg, yolks
40g Egg, whole
40g Sugar, Castor
60g Milk, full-cream
- Weigh out ingredients – weigh the whole egg, egg yolk, sugar and milk together and stir well to ensure sugar has dissolved in liquid. Keep in fridge as must be kept cold.
- Weigh flour and salt and place in food processor.
- Scatter cubes of cold butter throughout flour in food processor.
- Pulse for a few times to cut up butter into smaller chunks through flour – 4 – 6 times. Ensure each pulse is short!
- Then slowly pour in - 3 to 4 turns - the cold egg mixture into food processor (TIP: ensure to pulse slightly with each liquid addition. Aim is to have a chunky crumb – not melted combined dough. Can achieve this by having cold ingredients and short pulsing each time.)
- Turn out onto cool bench and using a scraper, chop into the chunky crumb mixture. Aim is to chop up the chunks of butter throughout into the flour. You should have smaller chunks/clumps of combined crumb of flour & butter.
- Then place crumbs in a heaped line, parallel with your body, and using the inside palm of your hand, slide the crumbs on the bench away from your body – in big long strides. Aim is to layer the butter through the dough and to leave it still showing through the dough.
- Can repeats step 6 & 7 – if butter is still in large chunks through dough and hard and cold.
- Once completed, using quick swift movements, combine crumbs together into one dough and even out with palm of hands into a rectangle block.
- Wrap with glad wrap and place on a tray and in fridge – rest for at least 2 hours (overnight preferable).
- Stay tuned for lemon curd tart recipe to see how to bake with puff pastry.