There’s something undeniably magical about the crisp, buttery layers of flaky pastry dough—it’s the secret star behind countless dishes that turn meals into celebrations. Whether you’re whipping up a quick weeknight dinner, indulging in seasonal favorites, or craving the ultimate comfort food, our roundup of 18 flaky pastry dough recipes has got you covered. Dive in and discover your next show-stopping creation!
Classic Butter Pastry Dough
Zesty and versatile, this Classic Butter Pastry Dough is the foundation for countless sweet and savory creations. Perfect for beginners, this recipe walks you through each step to ensure flaky, buttery results every time.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, chilled and diced
- 1/4 cup ice water
- 1 tsp salt
- 1 tbsp granulated sugar
Instructions
- In a large mixing bowl, combine 2 1/2 cups all-purpose flour, 1 tsp salt, and 1 tbsp granulated sugar. Whisk together until evenly distributed.
- Add 1 cup chilled, diced unsalted butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- Gradually drizzle in 1/4 cup ice water, a tablespoon at a time, mixing gently with a fork after each addition. Stop adding water when the dough begins to clump together.
- Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together into a cohesive ball. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour before rolling out.
- Tip: For extra flaky layers, fold the dough over itself a few times during the kneading process.
- Tip: If the dough feels too dry, add ice water one teaspoon at a time until it comes together.
- Tip: Chilling the dough relaxes the gluten, making it easier to roll out without shrinking.
Perfectly flaky and rich, this Classic Butter Pastry Dough is ideal for pies, tarts, and turnovers. Try using it as a base for a fruit galette for a rustic, impressive dessert.
Whole Wheat Pastry Dough
Getting started with whole wheat pastry dough is simpler than you might think, and it’s a fantastic base for both sweet and savory creations. Let’s walk through the process together, ensuring you end up with a tender, flaky dough every time.
Ingredients
- 1 1/4 cups whole wheat pastry flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and cubed
- 4-6 tbsp ice water
Instructions
- In a large mixing bowl, whisk together 1 1/4 cups whole wheat pastry flour and 1/2 tsp salt until well combined.
- Add 1/2 cup chilled, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Drizzle 4 tbsp ice water over the mixture. Gently stir with a fork until the dough begins to come together. If needed, add more water, 1 tbsp at a time, until the dough holds together when pressed.
- Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together into a cohesive ball.
- Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour before rolling out. This rest period allows the gluten to relax, making the dough easier to roll and preventing shrinkage during baking.
Whole wheat pastry dough offers a nutty flavor and tender texture that’s perfect for pies, tarts, and quiches. For a creative twist, try using it as a base for mini galettes filled with seasonal fruits or savory vegetables.
Gluten-Free Pastry Dough
Whether you’re new to gluten-free baking or looking to perfect your pastry skills, this gluten-free pastry dough recipe is a game-changer. With a few simple ingredients and some patience, you’ll create a versatile dough that’s perfect for pies, tarts, and more.
Ingredients
- 1 1/4 cups gluten-free flour blend
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water
- 1 tbsp apple cider vinegar
Instructions
- In a large mixing bowl, whisk together 1 1/4 cups gluten-free flour blend, 1/2 tsp xanthan gum, and 1/4 tsp salt until well combined.
- Add 1/2 cup cold, cubed unsalted butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- In a small bowl, mix 1/4 cup ice water with 1 tbsp apple cider vinegar. Gradually add this mixture to the flour and butter, stirring with a fork until the dough begins to come together.
- Turn the dough out onto a lightly floured surface and gently knead it a few times to form a cohesive ball. Tip: Handle the dough as little as possible to keep it tender.
- Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour before rolling out. Tip: Chilling the dough makes it easier to handle and helps prevent shrinking during baking.
- When ready to use, roll the dough out on a lightly floured surface to your desired thickness. Tip: For extra flakiness, fold the rolled dough into thirds like a letter, then roll out again before shaping.
Resulting in a tender, flaky crust that holds up beautifully to both sweet and savory fillings, this gluten-free pastry dough is a testament to the fact that dietary restrictions don’t mean sacrificing flavor or texture. Try using it as the base for a rustic galette or individual hand pies for a show-stopping dessert.
Vegan Pastry Dough
Here’s how to make a versatile vegan pastry dough that’s perfect for both sweet and savory creations. Whether you’re crafting flaky croissants or a hearty pot pie, this dough is your foundation.
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup vegan butter, chilled
- 1/4 cup ice water
Instructions
- In a large mixing bowl, combine 2 cups all-purpose flour and 1/2 tsp salt.
- Cut 1/2 cup chilled vegan butter into small cubes and add to the flour mixture.
- Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add 1/4 cup ice water, 1 tbsp at a time, mixing until the dough just comes together.
- Turn the dough onto a lightly floured surface and gently knead into a ball. Tip: Avoid overworking the dough to keep it tender.
- Flatten the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes. Tip: Chilling the dough makes it easier to roll out.
- Preheat your oven to 375°F if using the dough for a baked recipe.
- Roll out the dough on a floured surface to your desired thickness. Tip: For even rolling, start from the center and work outward.
- Use as directed in your recipe, whether for baking or freezing for later use.
Perfectly flaky and buttery without any dairy, this vegan pastry dough is a dream to work with. Try it as the base for a fruit galette or filled with spiced lentils for a hearty meal.
Sweet Shortcrust Pastry Dough
Very few things in baking are as versatile and foundational as sweet shortcrust pastry dough. Whether you’re aiming for a fruit tart or a decadent pie, mastering this dough is your first step towards dessert success.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 2-3 tbsp ice water
Instructions
- In a large mixing bowl, combine 1 1/4 cups all-purpose flour, 1/4 cup granulated sugar, and 1/4 tsp salt.
- Add 1/2 cup chilled, diced unsalted butter to the dry ingredients. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold to ensure a flaky texture.
- Gradually add 2-3 tbsp ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to prevent it from becoming tough.
- Gather the dough into a ball, flatten it into a disk, and wrap in plastic wrap. Chill in the refrigerator for at least 30 minutes before rolling out. Tip: Chilling the dough makes it easier to handle and helps prevent shrinkage during baking.
- Preheat your oven to 375°F (190°C). Roll out the dough on a lightly floured surface to your desired thickness and fit it into your pie or tart pan.
- Bake according to your recipe’s instructions, or until the crust is golden brown, about 15-20 minutes for a pre-baked shell.
Once baked, this sweet shortcrust pastry dough offers a buttery, tender base with just the right amount of sweetness. Perfect for layering with fresh berries and cream or as the foundation for a rich chocolate tart.
Savory Herb Pastry Dough
You’ll find this savory herb pastry dough to be a versatile foundation for countless dishes, from flaky appetizers to hearty main courses. Its methodical preparation ensures a foolproof result every time, making it perfect for beginners and seasoned cooks alike.
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 2 tbsp fresh herbs, finely chopped
Instructions
- In a large mixing bowl, combine 2 cups all-purpose flour and 1/2 tsp salt.
- Add 1/2 cup chilled, cubed unsalted butter to the bowl. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
- Stir in 2 tbsp finely chopped fresh herbs until evenly distributed.
- Gradually add 1/4 cup ice water, a tablespoon at a time, mixing until the dough just comes together. Tip: The dough should hold together when pressed but not be sticky.
- Turn the dough onto a lightly floured surface and gently knead it into a ball. Tip: Overworking the dough can make it tough, so handle it as little as possible.
- Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes before rolling out. Tip: Chilling the dough relaxes the gluten, making it easier to roll and preventing shrinkage during baking.
Once baked, this pastry dough boasts a buttery, flaky texture with a fragrant herb aroma. Try using it as a base for mini quiches or cutting it into shapes for savory hand pies.
Chocolate Pastry Dough
Ready to dive into the world of baking with a foolproof Chocolate Pastry Dough recipe? This guide will walk you through each step, ensuring you end up with a rich, buttery dough perfect for your next dessert creation.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 1 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 1 tsp vanilla extract
Instructions
- In a large mixing bowl, whisk together 2 cups all-purpose flour, 1/4 cup cocoa powder, 1/2 cup granulated sugar, and 1/2 tsp salt until well combined.
- Add 1 cup chilled, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- Drizzle 1/4 cup ice water and 1 tsp vanilla extract over the mixture. Gently stir with a fork until the dough begins to come together.
- Turn the dough out onto a lightly floured surface. Knead briefly until smooth, then shape into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour before rolling out.
- Preheat your oven to 375°F. Roll the chilled dough to your desired thickness on a floured surface, then cut or shape as needed for your recipe.
- Bake according to your specific recipe instructions, usually until the edges are firm and the surface looks dry, about 10-12 minutes for most pastries.
When baked, this chocolate pastry dough offers a crisp texture with a deep chocolate flavor, making it an excellent base for tarts, cookies, or even as a pie crust. For an extra touch, serve your creations with a dusting of powdered sugar or a drizzle of melted chocolate.
Puff Pastry Dough
Alright, let’s dive into the world of puff pastry dough, a versatile foundation for countless sweet and savory creations. Achieving that perfect, flaky texture might seem daunting, but with patience and precision, you’ll master it in no time.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold
- 1 tsp salt
- 1 cup ice water
Instructions
- In a large mixing bowl, combine 2 1/2 cups all-purpose flour and 1 tsp salt.
- Cut 1 cup unsalted butter, cold, into small cubes and add to the flour mixture. Tip: Ensure the butter is cold to achieve those distinct layers.
- Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add 1 cup ice water, a few tablespoons at a time, mixing just until the dough comes together. Tip: Overworking the dough can make it tough, so mix minimally.
- Turn the dough onto a lightly floured surface and shape into a rough rectangle.
- Roll the dough into a 12×18 inch rectangle, then fold it into thirds like a letter. Tip: This folding technique, known as a ‘turn,’ is key to creating layers.
- Wrap the dough in plastic and refrigerate for 30 minutes to allow the gluten to relax.
- Repeat the rolling and folding process three more times, chilling the dough for 30 minutes between each turn.
- After the final turn, your puff pastry dough is ready to use or can be stored in the refrigerator for up to 3 days.
So, you’ve now got a batch of homemade puff pastry dough that’s buttery, light, and incredibly flaky. Try using it as a base for fruit tarts or cut into shapes for appetizers; the possibilities are endless.
Quick Puff Pastry Dough
Perfecting puff pastry dough at home is simpler than you might think, especially with this quick method that yields flaky, buttery layers every time.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1 tsp salt
- 1 cup ice water
Instructions
- In a large mixing bowl, combine 2 1/2 cups all-purpose flour and 1 tsp salt.
- Add 1 cup cold, cubed unsalted butter to the flour mixture. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- Gradually add 1 cup ice water, a few tablespoons at a time, mixing just until the dough comes together. Tip: Overworking the dough can make it tough, so stop mixing as soon as it forms a ball.
- Turn the dough onto a lightly floured surface and shape it into a rectangle. Wrap in plastic wrap and refrigerate for at least 1 hour. Tip: Chilling the dough relaxes the gluten, making it easier to roll out.
- After chilling, roll the dough into a large rectangle on a floured surface. Fold the dough into thirds, like a letter, then roll out again. Repeat this folding and rolling process 3 more times. Tip: This creates the layers that puff up during baking.
- Wrap the dough in plastic wrap and refrigerate for another 30 minutes before using as desired.
Great for both sweet and savory applications, this puff pastry dough bakes up golden and crisp, with layers that separate beautifully. Try it as the base for tarts, turnovers, or even as a topping for pot pies.
Rough Puff Pastry Dough
Just like mastering any skill, creating the perfect rough puff pastry dough begins with understanding the basics. This methodical guide will walk you through each step, ensuring you achieve flaky, buttery layers every time.
Ingredients
– 2 1/2 cups all-purpose flour
– 1 cup unsalted butter, cold and cubed
– 1 tsp salt
– 1/2 cup ice water
Instructions
1. In a large mixing bowl, combine 2 1/2 cups all-purpose flour and 1 tsp salt.
2. Add 1 cup cold, cubed unsalted butter to the flour mixture. Using your fingertips, press the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
3. Gradually add 1/2 cup ice water, stirring with a fork until the dough begins to come together. Tip: The dough should be shaggy but hold together when pressed.
4. Turn the dough onto a lightly floured surface and gently knead it into a rough ball. Tip: Avoid overworking the dough to keep the butter cold and ensure flaky layers.
5. Roll the dough into a rectangle about 1/2 inch thick. Fold the dough into thirds, like a letter, then rotate it 90 degrees.
6. Repeat the rolling and folding process 4 more times, chilling the dough for 30 minutes in the refrigerator between each fold if it becomes too warm. Tip: This creates the layers that puff up during baking.
7. After the final fold, wrap the dough in plastic wrap and chill for at least 1 hour before using.
A perfectly made rough puff pastry dough should be tender and flaky, with visible layers. Try using it as a base for sweet or savory tarts, or cut into shapes for an impressive appetizer topping.
Phyllo Dough
Kneading your way into the world of baking can be as thrilling as it is delicious, especially when you start with something as versatile as phyllo dough. This delicate, paper-thin pastry is the foundation for countless sweet and savory dishes, offering a crisp texture that’s hard to resist.
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup water
- 1 tbsp vegetable oil
- 1 tsp white vinegar
Instructions
- In a large mixing bowl, combine 2 cups all-purpose flour and 1/2 tsp salt.
- Make a well in the center of the flour mixture and add 1/2 cup water, 1 tbsp vegetable oil, and 1 tsp white vinegar.
- Using a fork, gradually mix the wet ingredients into the flour until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic. Tip: If the dough feels too sticky, add a little more flour, but be careful not to overdo it.
- Divide the dough into 12 equal pieces and roll each into a ball. Cover with a damp cloth and let rest for 30 minutes. Tip: This resting period allows the gluten to relax, making the dough easier to roll out.
- On a lightly floured surface, roll each ball into a thin sheet, about 1/16 inch thick. Tip: For extra thin sheets, stretch the dough gently with your hands after rolling.
- Use the phyllo sheets immediately in your recipe, or layer between sheets of parchment paper and freeze for later use.
Vibrant and crisp, phyllo dough adds a delightful crunch to any dish. Try layering it with spinach and feta for a classic spanakopita, or drizzle with honey and nuts for a sweet treat.
Choux Pastry Dough
Understanding the basics of choux pastry dough can elevate your baking repertoire, offering a versatile foundation for both sweet and savory creations. This guide will walk you through the process, ensuring a light, airy result every time.
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 large eggs
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine 1 cup water, 1/2 cup unsalted butter, and 1/4 tsp salt. Bring to a boil over medium heat, stirring occasionally.
- Once boiling, reduce the heat to low and add 1 cup all-purpose flour all at once. Stir vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan, about 1 minute.
- Remove the pan from the heat and let the dough cool for 2 minutes. This prevents the eggs from cooking when added.
- Add 4 large eggs one at a time, beating well after each addition until the dough is smooth and glossy. Tip: The dough should fall from the spoon in a thick ribbon.
- Transfer the dough to a piping bag fitted with a large round tip. Pipe onto the prepared baking sheet in desired shapes, leaving space between each for expansion.
- Bake for 15 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) and bake for an additional 20 minutes, or until golden brown and puffed. Tip: Do not open the oven during the first 15 minutes to prevent collapse.
- Turn off the oven and let the pastries dry out inside for 10 minutes with the door slightly ajar. This ensures a crisp exterior.
Just out of the oven, these choux pastries boast a crisp shell with a hollow interior, perfect for filling with cream, custard, or even savory mixtures. Serve them as elegant desserts or appetizers, and watch them disappear in no time.
Brioche Dough
Over the years, brioche dough has stood out as a versatile foundation for countless sweet and savory creations, thanks to its rich, buttery flavor and tender crumb. Let’s break down the process into manageable steps to ensure your brioche turns out perfectly every time.
Ingredients
- 4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tbsp active dry yeast
- 1 tsp salt
- 4 large eggs
- 1/2 cup whole milk, warmed to 110°F
- 1 1/2 cups unsalted butter, softened
Instructions
- In the bowl of a stand mixer, combine 4 cups all-purpose flour, 1/3 cup granulated sugar, 1 tbsp active dry yeast, and 1 tsp salt.
- Add 4 large eggs and 1/2 cup whole milk, warmed to 110°F, to the dry ingredients. Mix on low speed until a shaggy dough forms.
- Tip: Ensure the milk is at the correct temperature to activate the yeast without killing it.
- Gradually add 1 1/2 cups unsalted butter, softened, to the dough, a few tablespoons at a time, mixing well after each addition.
- Once all the butter is incorporated, increase the mixer speed to medium and knead for about 10 minutes, until the dough is smooth and elastic.
- Tip: The dough will be sticky but should pull away from the sides of the bowl when ready.
- Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
- Tip: For an optimal rise, place the bowl in a slightly warmed oven or a draft-free area.
- Punch down the dough to release the air, then shape it as desired for your recipe.
- Let the shaped dough rise again for 30 to 45 minutes before baking according to your specific recipe instructions.
Freshly baked brioche boasts a golden, slightly crisp exterior with a soft, fluffy interior, making it perfect for French toast, bread pudding, or simply enjoyed with a smear of jam.
Danish Pastry Dough
First, let’s dive into the art of making Danish Pastry Dough, a versatile foundation for countless sweet and savory creations. This guide will walk you through each step, ensuring you achieve that perfect, flaky texture every time.
Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp salt
- 1 cup unsalted butter, cold
- 1 cup whole milk, lukewarm
- 1 packet (2 1/4 tsp) active dry yeast
- 1 large egg
Instructions
- In a large bowl, whisk together 4 cups all-purpose flour, 1/4 cup granulated sugar, and 1 tsp salt until well combined.
- Cut 1 cup cold unsalted butter into small cubes and add to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
- In a small bowl, dissolve 1 packet active dry yeast in 1 cup lukewarm whole milk. Let it sit for 5 minutes until frothy.
- Make a well in the center of the flour mixture and pour in the yeast mixture along with 1 large egg. Stir until a dough forms.
- Turn the dough onto a lightly floured surface and knead gently for about 5 minutes until smooth. Tip: Avoid over-kneading to keep the dough tender.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- After rising, punch down the dough and roll it out on a floured surface to about 1/4 inch thickness. Fold the dough into thirds, like a letter, and roll out again. Repeat this process 3 times for flaky layers. Tip: Chill the dough for 30 minutes between folds if it becomes too soft.
- Your Danish Pastry Dough is now ready to be shaped, filled, and baked according to your recipe’s instructions. Tip: For best results, bake at 375°F until golden brown.
Mastering this dough opens up a world of pastry possibilities, from classic cinnamon rolls to inventive savory pockets. The layers should be distinct and buttery, offering a delightful contrast to any filling you choose.
Croissant Dough
Gathering the right ingredients and tools is the first step to mastering the art of croissant dough, a foundational skill for any aspiring baker.
Ingredients
- 4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tbsp active dry yeast
- 1 1/4 cups whole milk, warmed to 110°F
- 1 tsp salt
- 1 1/4 cups unsalted butter, chilled
Instructions
- In a large mixing bowl, combine 4 cups all-purpose flour, 1/3 cup granulated sugar, 1 tbsp active dry yeast, and 1 tsp salt.
- Gradually add 1 1/4 cups whole milk, warmed to 110°F, to the dry ingredients, mixing until a dough forms. Tip: Ensure the milk is at the correct temperature to activate the yeast properly.
- Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
- Wrap the dough in plastic and refrigerate for 1 hour to relax the gluten. Tip: Chilling the dough makes it easier to roll out.
- Roll the chilled dough into a large rectangle on a floured surface.
- Spread 1 1/4 cups unsalted butter, chilled, over two-thirds of the dough rectangle, leaving a small border.
- Fold the unbuttered third over the middle third, then fold the remaining buttered third over the top, creating layers. Tip: This folding technique is crucial for creating the croissant’s flaky texture.
- Wrap the folded dough in plastic and refrigerate for 30 minutes to firm up the butter.
- Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold.
- After the final fold, refrigerate the dough overnight to develop flavor and texture.
Just out of the oven, these croissants boast a golden, flaky exterior with a buttery, tender interior. Serve them warm with a dollop of jam or alongside your morning coffee for a truly indulgent experience.
Sourdough Pastry Dough
Over the years, sourdough pastry dough has become a beloved staple for bakers seeking a tangy twist on traditional pastries. This guide will walk you through creating a versatile dough that’s perfect for both sweet and savory applications.
Ingredients
- 1 cup sourdough starter
- 3 cups all-purpose flour
- 1/2 cup water
- 1/4 cup unsalted butter, softened
- 1 tsp salt
- 1 tbsp sugar
Instructions
- In a large mixing bowl, combine 1 cup sourdough starter, 3 cups all-purpose flour, 1/2 cup water, 1/4 cup unsalted butter, 1 tsp salt, and 1 tbsp sugar.
- Mix the ingredients until a shaggy dough forms, then turn onto a lightly floured surface.
- Knead the dough for 10 minutes until smooth and elastic, adding flour as needed to prevent sticking.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise at room temperature (70°F) for 4 hours, or until doubled in size.
- Punch down the dough to release air bubbles, then divide into two equal portions for easier handling.
- Wrap each portion in plastic wrap and refrigerate for at least 1 hour before rolling out, which makes the dough easier to work with.
- Preheat your oven to 375°F and prepare your baking sheet with parchment paper.
- Roll out the dough on a floured surface to your desired thickness, then cut or shape as needed for your recipe.
- Bake for 20-25 minutes, or until golden brown and puffed, rotating the sheet halfway through for even baking.
Soft yet sturdy, this sourdough pastry dough boasts a subtle tang that complements both rich fillings and delicate toppings. Try layering it with cinnamon sugar for a morning treat or filling it with herbed cheese for an appetizing bite.
Spelt Pastry Dough
Every baker knows the foundation of a great pie or tart lies in its pastry dough, and this spelt pastry dough is no exception. Easy to work with and packed with nutty flavor, it’s a wholesome alternative to traditional wheat flour doughs.
Ingredients
- 1 1/2 cups spelt flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 3-4 tablespoons ice water
Instructions
- In a large mixing bowl, combine 1 1/2 cups spelt flour and 1/2 teaspoon salt.
- Add 1/2 cup chilled, cubed unsalted butter to the bowl. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add 3-4 tablespoons ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: The dough should hold together when pressed but not be sticky.
- Turn the dough out onto a lightly floured surface and gently knead it into a ball. Flatten into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. Tip: Chilling the dough makes it easier to roll out and prevents shrinking during baking.
- Preheat your oven to 375°F (190°C) before rolling out the dough for your recipe.
- On a floured surface, roll the dough to your desired thickness, then transfer it to your pie or tart pan. Trim and crimp the edges as needed. Tip: For a flakier crust, avoid overworking the dough.
- Bake according to your recipe’s instructions, or if pre-baking, line with parchment paper and fill with pie weights. Bake for 15 minutes, remove the weights, and bake for another 5-10 minutes until golden.
You’ll love the tender, slightly crumbly texture and the rich, nutty flavor of this spelt pastry dough. Try it as the base for a rustic fruit galette or a savory quiche for a delightful twist on classic recipes.
Almond Flour Pastry Dough
Let’s dive into making a versatile Almond Flour Pastry Dough, perfect for both sweet and savory creations. This guide will walk you through each step, ensuring a flawless dough every time.
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 tsp salt
- 1/4 cup cold unsalted butter, cubed
- 1 large egg
- 1 tbsp cold water
Instructions
- In a large mixing bowl, combine 2 cups almond flour, 1/4 cup coconut flour, and 1/2 tsp salt.
- Add 1/4 cup cold unsalted butter, cubed, to the dry ingredients. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
- Whisk 1 large egg in a small bowl, then add it to the flour mixture along with 1 tbsp cold water. Mix until a dough forms. Tip: If the dough is too dry, add water 1 tsp at a time until it comes together.
- Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes before rolling out. Tip: Chilling the dough makes it easier to handle and prevents shrinking during baking.
- Preheat your oven to 350°F (175°C) before rolling out the dough for your desired pastry.
- On a lightly floured surface, roll out the dough to your preferred thickness, then use as directed in your recipe. Tip: For even baking, prick the dough with a fork before adding fillings or baking blind.
Mastering this Almond Flour Pastry Dough opens up a world of gluten-free baking possibilities. Its nutty flavor and tender crumb make it ideal for tarts, quiches, or even as a base for fruit pies. Serve it warm with a dollop of whipped cream for a delightful treat.
Conclusion
Delightful as they are diverse, these 18 flaky pastry dough recipes promise to elevate any occasion. Whether you’re a novice or a seasoned baker, there’s something here to inspire your next culinary adventure. We’d love to hear which recipes become your favorites—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy baking!
