Copyright Coquere

Puff pastry is a versatile dough

Puff pastry

Puff pastry or shortcrust pastry is easy to make. You can of course buy ready frozen and ready made, but both the taste and usability are much better if you make it yourself.



Option 1 – Ordinary version (1.5 x serving)
3 (4.5) dl flour spelt or wheat
125 (200) g of cold butter
1 (2) pinch of salt


Option 2 – wholemeal flour version (1.5 x portion)

1.5 (2.25) dl spelt flour
1 (1.5) dl wholemeal spelt flour
0.5 (1) dl oatmeal flour
125 (200) g of cold butter
1 (2) pinch of salt


Option 3 – sweet and more robust

Mutual ingredients look above option 1 and 2

2-3 tablespoons water
2-3 tablespoons icing sugar for a sweet variant
1 egg instead of water


  1. If you use a food processor, the dough is made in an instant. Add the flour and salt into the machine. (At this stage, you may add a icing sugar if you want to make a sweet dough)
  2. Divide the butter into coarse dices. Add them into the machine and let it run until everything crumbs up.
  3. Then pour in the water gradually. Run until it becomes a nice dough. If the dough becomes too loose, adjust with more flour. (If you replace water with egg, you get a slightly more robust dough)


By hand. Put everything in a bowl in the same order as above and knead the dough together with your hands first. Add a little by little of water. The problem of doing it by hand can be that the butter is getting too soft, but with some exercise, you will get it right.


  1. When the dough is finished, place it on a fitting large piece of cling film. Squeeze the dough into a coarse pancake cake.
  2. Place another piece of cling film over and place it in the refrigerator for at least 30 minutes.
  3. When you are going to roll it out, you do not need flour. Roll the dough between the cling films, until it becomes 2-3 mm thick.
  4. Then you can remove one layer and lift it straight into cake tin, and fit it into the mould with your fingers, before removing the other cling film.
  5. Alternatively, if you want to use smaller moulds, you must now have flour on the baking sheet, place it over it, and then roll it out before removing the second cling film.


Allergy: Lactose free. Not gluten-free. It is possible to replace the flour with gluten-free flour. Unfortunately, the dough can then be very difficult to process. However, it is not completely impossible with some practice. FODMAP content is high in wheat flour, but you can change with spelt flour that has low content. Gluten free flour generally has low FODMAP.

Pin It on Pinterest

Share This