Flaky Pastry calls for a little more care and trouble in making than Rough Puff but for special pies and pastries, the beautiful light, crisp crust is well worth the time spent.

Cool working conditions and skill with the rolling pin are both important. The object is to incorporate thin layers of fat between thin layers of dough and encase as much air as possible.

When placed in a hot oven, this air expands and lifts each thin layer of pastry separately.

The dough is more ‘sticky’ than Rough Puff and more flour is needed for rolling out. Brush off surplus flour before folding to maintain the recipe balance.

Before rolling, lightly seal edges of folded dough with rolling pin so that the fat does not burst through.

To glaze, brush over the surface of the pastry, not the sides, as this will prevent rising.

Always bake in a very hot oven.