Soft Pastry Dough

 

Soft Pastry Dough Recipe

Perfect for making fluffy, buttery pastries like croissants, danishes, or hand pies!

Ingredients:

• 2 ½ cups (310g) all-purpose flour
• 2 tbsp sugar
• ½ tsp salt
• 1 cup (226g) unsalted butter, cold and cubed
• ½ cup (120ml) cold milk (or water)
• 1 large egg yolk (optional, for richness)

Instructions:

1. Mix Dry Ingredients:

• In a large bowl, whisk together flour, sugar, and salt.

2. Cut in Butter:

• Add cold butter cubes and use a pastry cutter or fingertips to mix until the dough looks like coarse crumbs (pea-sized butter pieces should remain).

3. Add Liquid:

• Mix cold milk and egg yolk (if using). Gradually add to the dough while mixing with a fork until it just comes together (do not overwork).

4. Chill the Dough:

• Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes to 1 hour. This helps the gluten relax and makes rolling easier.

5. Roll & Use:

• Lightly flour a surface and roll out the dough to your desired thickness for pastries, pies, or tarts.

Tips for Extra Softness:

✔ Use cold butter and liquid to keep the dough flaky.
✔ Chill before rolling to prevent shrinking.
✔ If making a laminated dough (like puff pastry), fold and chill the dough several times.

Would you like a version for a sweet tart crust or puff pastry?