Flaky Butter-Oil Layered Pastries

Ingredients

• 500 g All‑purpose flour (sifted)
• 2 Tbsp Granulated sugar
• 1 tsp Salt
• 200 ml Warm water (about 40‑45 °C)
• 100 g Unsalted butter (melted, then cooled slightly)
• 50 ml Vegetable oil (e.g., canola or sunflower)
• 50 g Extra butter for layering (softened, cut into small pieces)
• 30 ml Extra oil for layering

Instructions

1. Combine dry ingredients

   In a large mixing bowl, whisk together the sifted flour, granulated sugar, and salt until evenly distributed.

   Time: PT5M

2. Add wet ingredients and form dough

   Create a well in the center of the dry mixture. Pour in the warm water, melted butter, and oil. Stir with a wooden spoon until a shaggy dough forms.

   Time: PT5M

3. Knead the dough

   Turn the dough onto a lightly floured surface and knead for about 8‑10 minutes, or until the dough becomes smooth, elastic, and no longer sticks to your hands.

   Time: PT10M

4. Rest the dough

   Shape the dough into a ball, lightly coat it with a thin layer of oil, cover with a clean kitchen towel, and let it rest for 15 minutes at room temperature.

   Time: PT15M

5. Divide and flatten sections

   Divide the rested dough into 8 equal portions (about 100 g each). Flatten each piece with your hands into a rough rectangle, about 1 cm thick.

   Time: PT5M

6. Layer butter and oil

   Brush each flattened piece with a thin layer of softened butter, then drizzle a small amount of oil over the surface. Fold the dough over itself in a simple “book” fold to trap the fat between layers.

   Time: PT5M

7. Final shaping and resting

   Gently roll each folded piece into a smooth oval or round shape, about 1 cm thick. Place them on a parchment‑lined baking sheet, leaving a little space between each pastry. Cover loosely with foil and let rest for another 5 minutes.

   Time: PT5M

8. Bake

   Pre‑heat the oven to 190 °C (375 °F). Bake the pastries for 20‑25 minutes, or until they turn golden‑brown and emit a fragrant buttery aroma.

   Time: PT25M

   Temperature: 190°C

9. Cool and serve

   Remove the pastries from the oven, transfer to a wire rack, and let cool for 5 minutes before serving. Enjoy warm for the best flakiness.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of All‑purpose flour: bread flour, whole‑wheat flour (will be denser)
• Instead of Granulated sugar: coconut sugar, honey (reduce liquid)
• Instead of Salt: sea salt, kosher salt (adjust amount)
• Instead of Warm water: milk (richer flavor)
• Instead of Unsalted butter: ghee, margarine (less flavor)
• Instead of Vegetable oil (e.g., canola or sunflower): olive oil (stronger taste), clarified butter
• Instead of Extra butter for layering: more oil, vegan butter
• Instead of Extra oil for layering: melted butter

Equipment Needed

• Large mixing bowl
• Wooden spoon or dough whisk
• Kitchen scale
• Rolling pin
• Pastry brush
• Baking sheet
• Parchment paper (optional)
• Oven
• Sharp knife or pizza cutter

Critical Steps — Do Not Skip

• Kneading until smooth and elastic (Step 3)
• Resting the dough to relax gluten (Step 4)
• Applying thin, even layers of butter and oil without over‑loading (Step 6)
• Baking to the correct golden color without over‑browning (Step 8)

Chef Tips from the Video

• Use chilled butter (cut into small cubes) for even layers; it creates more distinct flakiness.
• If you prefer a sweeter pastry, increase sugar to 3‑4 Tbsp or brush the baked pastries with a light honey glaze.
• A light dusting of powdered sugar right after baking adds a beautiful finish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat briefly in a 150 °C oven to restore flakiness.

Freezer: Freeze baked pastries in a single layer, then transfer to a zip‑top bag. Reheat from frozen at 180 °C for 10‑12 minutes.

Room temperature: Best eaten the same day; can sit out for up to 2 hours.

Make-Ahead Tips

• The dough can be prepared a day ahead, wrapped tightly in plastic, and refrigerated.
• Unbaked pastries freeze well; freeze on the tray, then transfer to a bag.