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Creating flaky pastry

 

Patience, time (couple of hours) and with some elbow greese, you can acheive that flaky confection layers and layers of buttery goodness at home! 

Since there is no substitute for practice and experience, please don't expect a perfect flaky danish pastry at your first attempt.

The key to success with creating flaky danish pastry is not pushing anything too fast. 

  • Keeping the butter chilled in between laminating steps or called ‘turns’ is crucial for creating all the lovely, flaky layers of pastry.
  • Laminating is the process of rolling and folding the dough in order to create very thin layers of butter and dough.
  • More turns the merrier, up to 4 turns, each turn - at least 30 minutes down-time in the fridge, you do the math.
  • If you skimp on chilling time the butter will get too warm and start being absorbed by the dough and you’ll not get that flaky confection we're aiming for. (አደባብሰው ቢያርሱ፡ ባረም ይመለሱ) kind of thing.

 

Speaking about butter, using a good butter, sometimes labeled as "European butter" with less water and more fat helps create flakier pastries.

 

But using regular butter is just fine. Amish roll butter is a good choice . 

 

If you don't have a whole lot of time to make the pastry from start to finish, you can break up the work and make it over a few days.

 

The pastry dough can be left in the fridge for a few days.

A word of wisdom from an amateur baker - Besides some good technique, which doesn’t require a skill so much as patient and time; choosing high end flour and butter is the different between mediocre or extraordinary pastries.

 

 

When it comes to baking pastries you definitely get what you pay for.  

 

Happy Baking!

A savory flaky danish pastry filled with spiced and sautéed lamb meat (Ethiopian style - የበግ ጥብስ).

 

Keep your fingers crossed; with this one, you might even charm your mother-in-low.

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