Extra-flaky pastry dough recipe for delicious baked goods

Ingredients for Extra-flaky pastry dough

• 7 g caster sugar

• 5 g sea salt (preferably flaky)

• 180 g plain flour, plus more for dusting

• 340 g chilled unsalted butter, cubed

How to make Extra-flaky pastry dough

1. Whisk together the sugar, salt, and 165 g of flour in a medium bowl.

2. Cut the butter into 6 rectangular pieces (if using 115 g sticks, halve them crosswise, then cut each half lengthwise).

3. Toss the butter in the dry ingredients to coat, then tip the mixture out onto a clean work surface.

4. Roll the butter into the flour until it forms long, flexible strips, using a bench scraper to remove any butter stuck to the rolling pin or surface as needed.

5. Gather the mixture into a loose pile using the bench scraper, then drizzle 60 ml of ice water over the top.

6. Using your hands and the bench scraper, toss the mixture until the water is evenly distributed, then form it into a rectangular pile.

7. Roll out the dough into a long rectangle with short ends measuring about 20 cm wide.

8. Fold the dough into thirds, like folding a letter. The mixture will be crumbly and loose, so don’t worry.

9. Turn the rectangle 90° using the bench scraper, then repeat the rolling and folding process, gathering any loose bits of dough from the outer edges into the centre and flouring the surface as necessary.

10. Repeat the rolling and folding a third time. The dough should look somewhat homogenous and creamy, with some dry bits around the edges.

11. Squeeze a bit of the dough in your palm; it should loosely hold together. If it doesn’t, repeat the rolling and folding.

12. Wrap the folded dough in cling film, then press it into a compact disk about 2.5 cm thick.

13. Chill the dough for 30 minutes.

14. Roll out the chilled dough on a lightly floured surface into a round or oval shape measuring 30–35 cm in diameter and about 3 mm thick (don’t worry about any cracks around the edges).

15. Dust the surface and rolling pin with flour as needed, and rotate the dough often to prevent larger cracks.

16. If the dough sticks to the surface, lift one side and scatter flour underneath before continuing.

17. Roll the dough onto your rolling pin, then unfurl it onto a sheet of parchment paper.

18. Slide the parchment paper onto a rimmed baking tray and chill while you prepare the filling.

19. Do ahead: The dough can be made up to 3 days in advance. Keep it chilled, or transfer it to a resealable freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator before rolling out.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.