Pâte Feuilletée

Flaky Pastry

Preparation info
  • For


    Tarts, Can be Frozen
    • Difficulty


Appears in

By Stéphane Reynaud

Published 2008

  • About


  • Flour 500 g
  • Butter 400 g
  • Icing sugar


  1. Make a flour paste by mixing the flour with 150 ml of water and 50 g of softened butter. You should have a pliable dough.
  2. Knead the remaining butter; it must give up all of its moisture content. Roll the flour dough into a square 1 cm thick. Roll the butter out into a square shape and place it in the centre. Close up like a wallet.
  3. Roll into a rectang