FOOD NEWS
The Simple Butter Hack That Leads To The Flakiest Pastries
BY ANNA STAROPOLI
For ultra-flaky pastries, smush cold butter between your fingertips as you’ll have more control over your butter’s consistency. For a pastry with multiple layers, cold butter is crucial.
Regulate how much cold butter you use by first chopping it into cubes, then use your hands to smush them, and add each chunk to your flour mixture.
If you end up using warm butter, it will melt in your pastry before it’s had time to form layers. Cold butter also helps you avoid over-mixing your dough.
On Instagram, Ed Kimber adds rum to his very flaky pastry dough, but you can use cold water to bring yours together. Don’t fret if there are chunks since they’ll melt in the oven.