Flaky Butter Pastry Squares

Ingredients

• 120 ml Water (room temperature)
• 1 tsp Salt (fine sea salt)
• 2 tbsp Vegetable oil (neutral oil)
• 300 g All‑purpose flour (sifted)
• 200 g Unsalted butter (cold, cut into thin sheets for lamination)
• 1 large Egg (beaten for egg wash)
• 1 tbsp Black sesame seeds (for topping)
• 150 g Filling of your choice (sweet (e.g., jam, sweetened cream cheese) or savory (e.g., spiced ground meat). Prepare separately.)

Instructions

1. Combine wet ingredients

   In a large bowl add 120 ml water, 1 tsp salt and 2 tbsp vegetable oil. Stir until the salt dissolves.

   Time: PT5M

2. Make the dough

   Add the sifted 300 g flour to the bowl. Mix with a spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.

   Time: PT10M

3. First resting period

   Shape the dough into a ball, place it back in the bowl, cover with a damp cloth and let it rest for 30 minutes. This relaxes the gluten.

   Time: PT30M

4. Divide and rest dough pieces

   After resting, divide the dough into 4 equal portions. Roll each portion into a smooth ball, place on a tray, cover, and let rest another 10 minutes.

   Time: PT10M

5. Butter lamination – first layer

   On a lightly floured surface roll one dough ball into a thin rectangle (about 20 cm × 30 cm). Spread a thin, even layer of cold butter over the surface, leaving a 1 cm border uncovered.

   Time: PT5M

6. Fold and repeat

   Place a second rolled dough sheet on top of the buttered sheet, press gently, then spread another thin butter layer. Repeat until all four pieces are stacked with butter between each layer.

   Time: PT10M

7. Chill the laminated dough

   Wrap the stacked dough in plastic wrap and refrigerate for 15 minutes to firm the butter.

   Time: PT15M

8. Prepare the filling

   While the dough chills, prepare your chosen filling (e.g., mix jam with a little sugar or blend cream cheese with powdered sugar). Set aside.

   Time: PT5M

9. Roll out and cut squares

   Remove the chilled dough, roll it out gently to about 3 mm thickness. Cut the sheet into even squares (about 5 cm × 5 cm).

   Time: PT10M

10. Add filling and seal

    Place a small spoonful (≈10 g) of filling in the centre of each square. Fold the corners together or press the edges to seal, forming a small parcel.

    Time: PT10M

11. Egg wash and sesame topping

    Arrange the sealed pastries on a parchment‑lined baking sheet. Brush each lightly with beaten egg and sprinkle with black sesame seeds.

    Time: PT5M

12. Bake

    Preheat the oven to 190°C (375°F). Bake the pastries for 20 minutes, or until golden and puffed.

    Time: PT20M

    Temperature: 190°C

13. Cool and serve

    Remove from oven, let cool on a wire rack for 5 minutes, then serve warm or at room temperature.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Vegetable oil: canola oil, sunflower oil
• Instead of All‑purpose flour: bread flour, whole‑wheat flour (will affect texture)
• Instead of Unsalted butter: margarine (less flavor)
• Instead of Egg: milk (for a lighter wash)
• Instead of Black sesame seeds: white sesame seeds
• Instead of Filling of your choice: any spreadable filling you prefer

Equipment Needed

• Large mixing bowl
• Wooden spoon or whisk
• Rolling pin
• Pastry brush
• Baking sheet
• Parchment paper
• Sharp knife or pizza cutter
• Measuring cups and spoons
• Refrigerator

Critical Steps — Do Not Skip

• Resting the dough for 30 minutes to develop gluten
• Keeping butter cold while laminating
• Chilling the laminated dough before final rolling
• Sealing the pastries properly to prevent leakage

Chef Tips from the Video

• For extra flavor, add a pinch of ground cardamom to the dough.
• Brush the pastries with a mixture of egg and a splash of milk for a richer glaze.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze baked pastries in a single layer, then transfer to a zip‑lock bag; reheat at 150°C for 10 minutes.

Room temperature: Best consumed within 24 hours at room temperature.

Make-Ahead Tips

• The dough can be prepared up to 24 hours in advance and kept refrigerated.
• Unbaked pastries can be frozen on a tray, then transferred to a bag; bake from frozen, adding 5 minutes to baking time.