Why You’ll Love This Recipe
This pastry is all about texture and flavor. It bakes up with a satisfyingly crisp outer layer and tender, flaky inside. Whether you’re making hand pies, turnovers, galettes, or savory pockets, this pastry delivers a professional-quality result with simple ingredients. It’s perfect for weekend baking, special occasions, or whenever you crave something indulgent and freshly baked.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Unsalted butter, cold and cubed
- Salt
- Ice water
- Egg (for egg wash)
- Optional fillings (fruit jam, cheese, vegetables, meat, or chocolate)
Directions
- In a large bowl, whisk together the flour and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, a tablespoon at a time, mixing until the dough just comes together.
- Shape the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- Preheat the oven to 400°F (200°C). Roll out the dough on a lightly floured surface to about 1/8 inch thick.
- Cut or shape as needed and fill with your chosen filling. Fold or layer as desired.
- Brush the tops with a beaten egg to promote browning.
- Bake for 20–25 minutes, or until golden brown and crispy.
- Cool slightly before serving.
Servings and timing
This recipe yields one 9-inch pastry or 6–8 individual pastries. It takes approximately 1 hour total (15 minutes prep, 30 minutes chilling, 20–25 minutes baking).
Variations
- Sweet pastry: Add a tablespoon of sugar to the dough and fill with fruits, jam, or chocolate.
- Savory version: Fill with cheese, spinach, mushrooms, or seasoned meats.
- Herb-infused: Mix dried herbs like rosemary or thyme into the dough.
- Gluten-free: Use a gluten-free flour blend for a dietary-friendly option.
- Vegan: Replace butter with plant-based butter and use plant milk for the wash instead of egg.
Storage/Reheating
Store baked pastries in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Reheat in a 350°F oven for 5–7 minutes to restore crispness.
Unbaked dough can be frozen for up to 2 months. Thaw in the fridge before using.
FAQs
What makes pastry golden and crispy?
A cold dough, proper baking temperature, and an egg wash help create a golden, crispy crust.
Can I use store-bought puff pastry?
Yes, for convenience, you can use frozen puff pastry and still achieve a golden, flaky crust.
Do I need to chill the dough?
Yes, chilling the dough helps the butter stay solid and results in flakier layers during baking.
Can I skip the egg wash?
The egg wash promotes browning and shine. If skipping, use milk or cream for a more matte finish.
How do I prevent soggy pastry bottoms?
Use a preheated baking sheet or bake at a high temperature to help the bottom crisp quickly.
What fillings work best?
Fruits, jam, cheese, chocolate, spinach, and seasoned meats are all excellent options.
Can I make mini pastries?
Yes, cut the dough into smaller shapes and reduce the baking time to 12–15 minutes.
What’s the best way to reheat pastry?
Use the oven or toaster oven at 350°F for 5–10 minutes. Avoid microwaving, which softens the crust.
Can I freeze the baked pastry?
Yes, wrap tightly and freeze for up to a month. Reheat directly from frozen in the oven.
How do I know when the pastry is done?
It should be golden brown, firm to the touch, and puffed with a crisp crust.
Conclusion
Golden Brown Pastry with a Crispy Crust is a go-to recipe for creating indulgent, bakery-worthy treats at home. Whether sweet or savory, its buttery flakiness and irresistible crunch make it a versatile and satisfying option for any occasion. Master the basics, and you’ll have a delicious base for countless creations.
PrintGolden Brown Pastry with a Crispy Crust
Golden Brown Pastry with a Crispy Crust is a versatile, buttery dough that bakes up flaky, tender, and beautifully golden. Perfect for sweet or savory fillings, it’s ideal for hand pies, galettes, turnovers, or savory pockets—giving you bakery-quality results right from your kitchen.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6–8 individual pastries or 1 large 9-inch pie
- Category: Pastry, Baking
- Method: Baked
- Cuisine: Universal
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1/2 tsp salt
- 6–8 tbsp ice water
- 1 egg, beaten (for egg wash)
- Optional fillings: fruit preserves, chocolate, cheese, vegetables, or cooked meats
Instructions
- In a large bowl, whisk together the flour and salt.
- Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add ice water 1 tablespoon at a time, mixing just until dough comes together (do not overwork).
- Form into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll dough on a floured surface to about 1/8 inch thick. Cut and shape as needed.
- Add desired filling to each piece, fold or cover, and seal edges if necessary.
- Brush tops with beaten egg and place on baking sheet.
- Bake for 20–25 minutes, or until golden brown and crisp.
- Cool slightly and serve warm or at room temperature.
Notes
- Keep butter and water cold for maximum flakiness.
- Sweeten the dough with a tablespoon of sugar for desserts.
- Use milk or cream instead of egg for a vegan or matte finish.
Nutrition
- Serving Size: 1 pastry (approx. 1/8 of recipe)
- Calories: 320
- Sugar: 1g
- Sodium: 170mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
