The easiest way to create the flakiest dough for your summer galettes! Use a pastry blender if available otherwise a knife would work perfectly well too- just make sure not to melt the butter.
The layers of fat will create the flakey layers in the dough.
Flakiest Dough for your Summer Galettes
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- Description
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- Ingredients
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- Notes
- Nutrition
BY YASMINE IDRISS
The easiest way to create the flakiest dough for your summer galettes! Use a pastry blender if available otherwise a knife would work perfectly well too- just make sure not to melt the butter.
The layers of fat will create the flakey layers in the dough.
Ingredients
- 190 g plain flour
- Pinch of salt
- 10 g granulated sugar
- 115 g unsalted butter, cubed and kept in the freezer for 10-15min before using
- 15 g water (or whipping cream)
- 30 g cold cream cheese
- Zest of 1/2 orange (optional)
- Pinch of mastic powder (optional)
Method
- 1)
Mix the flour, sugar and salt into the bowl of a food processor (if using).
- 2)
Add the frozen butter cubes and pulse a few times until you just get pea-sized bits of butter.
- 3)
Alternatively, you can use a butter knife or a pastry blender.
- 4)
Make sure the butter doesn’t melt into the flour.
- 5)
Add a dash of icy water or cream and pulse one more time (if not using the food processor, use your fingertips to bring the dough together).
- 6)
Transfer to a bowl and add the cold cream cheese.
- 7)
Bring together using the tips of your fingers.
- 8)
Add the mastic powder if using, the orange zest and gently bring the dough together.
- 9)
You can add a dash of icy water if needed.
- 10)
We want to see the chunks of butter, as that will give the flaky layers when baking.
- 11)
Roll into a ball, flatten into a disc, then roll it in between 2 sheets of non stick baking paper.
- 12)
Transfer to a baking tray and chill for about an hour before filling it with your favorite fruits and baking it at 180C until golden.