Yields: Enough for one large tart or a batch of turnovers.

What You’ll Need

  • 250g All-purpose flour (chilled in the fridge for 15 mins is best)

  • 250g Unsalted butter (must be rock-hard and cold)

  • 150ml Ice-cold water

  • A pinch of salt



Step-by-Step Instructions

  1. The Butter Prep: Dice your cold butter into small cubes (about 1cm). Don't worry about making them perfect.


  2. The Mix: In a large bowl, mix the flour and salt. Add the butter cubes. Use a knife to stir the butter into the flour until every cube is coated. Do not rub the butter in with your fingers; you want those chunks intact!


  3. The Bind: Pour in most of the ice water. Use a cold palette knife or spoon to bring it together into a rough dough. If it’s too dry, add the rest of the water. Wrap it in cling film and chill in the fridge for 20 minutes.


  4. The First Fold: On a floured surface, roll the dough into a rectangle (roughly 20cm x 50cm). Don't overwork it—you should see streaks of butter. Fold the top third down to the center, then the bottom third up over that (like a letter).


  5. The Turn & Repeat: Turn the dough 90 degrees. Roll it out again into a rectangle and fold it like a letter once more.


  6. The Final Chill: Wrap it up and chill for at least 30 minutes (or up to an hour) before you use it for baking.


💡 Pro Tips for Maximum Flake

  • Keep it Cold: If the butter starts melting, the "puff" won't happen. If the dough feels sticky or warm, throw it back in the fridge immediately.

  • Hands Off: Use a rolling pin and a cold counter. The heat from your hands is the enemy of flaky layers.

  • The Bake: Always bake puff pastry in a preheated oven at a high temp (usually 200°C / 400°F). That initial blast of heat turns the water in the butter into steam, which is what makes the layers rise!