Laminated Shortcrust with Infused Butter Layers Recipe
Buttery, flaky shortcrust pastry with delicate layers infused with aromatic flavors that shatter gloriously with each bite, combining the tenderness of shortcrust with the lamination technique of puff pastry.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">250g plain flour</li><li class="ingredients-single-item">50g icing sugar (omit for savory pastry)</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">225g unsalted butter, cold and divided (125g for dough, 100g for lamination)</li><li class="ingredients-single-item">1 large egg, cold</li><li class="ingredients-single-item">1-2 tbsp ice-cold water, as needed</li><li class="ingredients-single-item">For infusion (choose one): 1 vanilla bean scraped or 2 tsp lemon zest or 1 tsp dried culinary lavender or 1 tsp dried rosemary</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Ruler or measuring tape</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Baking sheet</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your infused butter. Take 100g of the cold butter and place it in a small saucepan over low heat until just melted. Add your chosen infusion ingredient (vanilla bean seeds, lemon zest, dried lavender, or rosemary), stir well, and remove from heat. Pour into a shallow dish and refrigerate until solid again, about 30-45 minutes. This infusion process allows the fat-soluble flavor compounds to bind with the butter, creating aromatic layers in your final pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the flour, icing sugar (if using), and salt until well combined. Take the remaining 125g of cold butter and cut it into small 1cm cubes. Using your fingertips, quickly rub the butter cubes into the flour mixture until it resembles coarse breadcrumbs with some pea-sized pieces of butter still visible. These butter pieces are crucial for creating the initial flakiness in your shortcrust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Make a well in the center of your mixture and add the cold egg. Using a fork, gradually incorporate the surrounding flour mixture, then add ice water one teaspoon at a time until the dough just comes together. You might not need all the water – stop when the dough holds together when pressed. The dough should be moist but not sticky. Work quickly and handle minimally to prevent the butter from warming.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Turn the dough onto a lightly floured surface and form into a rough rectangle. Wrap in plastic film and refrigerate for at least 30 minutes. This rest period allows the gluten to relax and the moisture to distribute evenly throughout the dough, making it easier to roll without shrinking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Remove your infused butter from the refrigerator and place between two sheets of parchment paper. Using a rolling pin, gently pound and roll to create a rectangle approximately 15x10cm. The butter should be pliable but still cold – if it's too hard, let it sit at room temperature for 5 minutes; if too soft, return to the refrigerator briefly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Take your chilled dough from the refrigerator and roll it on a lightly floured surface into a rectangle approximately 30x20cm. Position the dough with a short edge facing you. Place your butter rectangle in the center of the dough, ensuring it covers the middle third of the pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Fold the bottom third of dough up over the butter, then fold the top third down, like folding a business letter. Turn the dough 90 degrees clockwise so the open edges are facing you. This completes your first fold. Lightly press the edges to seal, then wrap and refrigerate for 30 minutes. This cooling period is essential to re-solidify the butter between layers.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>After chilling, place the dough on a lightly floured surface with open edges facing you. Roll into a rectangle approximately 30x20cm again, being careful to maintain even thickness and rectangular shape. Fold the bottom third up and the top third down as before, completing your second fold. Wrap and refrigerate for another 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Repeat Step 8 one more time for a total of three folds. This creates multiple thin layers of dough separated by butter, which will expand during baking to create the characteristic flaky texture. After the third fold, wrap the dough well and refrigerate for at least 1 hour or overnight before using.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>When ready to bake, preheat your oven to 200°C (180°C fan/gas mark 6). Roll the chilled dough to your desired thickness (usually 3-4mm for tarts) and shape as needed for your recipe. For the best results, let the shaped pastry chill in the refrigerator for 15-20 minutes before baking. This final chill ensures the butter is cold when it hits the hot oven, creating maximum steam and lift between layers.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake until the pastry is golden brown and visibly layered, approximately 20-25 minutes depending on your application. The pastry should feel light and crisp, with clearly defined layers visible on the edges. Allow to cool on a wire rack to maintain crispness. Your laminated shortcrust is perfect for sweet or savory tarts, hand pies, or elegant cookies that showcase its beautiful layers.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I make this laminated pastry ahead of time and freeze it?
Yes, laminated shortcrust freezes excellently! After completing all folds, wrap the dough tightly in cling film then foil and freeze for up to 3 months. Thaw overnight in the refrigerator before rolling. You can also freeze shaped unbaked pastry on baking sheets, then transfer to containers once solid.
Why is my pastry not developing distinct flaky layers?
Insufficient layering typically results from butter that's too warm (causing it to incorporate into the dough) or too cold (causing it to break through layers). Maintain strict temperature control—your butter should be pliable but cold. Also ensure you're completing all three folds with adequate resting periods between each.
What's the difference between this technique and traditional puff pastry?
Laminated shortcrust combines shortcrust's tender, crumbly texture with puff pastry's layering technique. Traditional puff pastry uses a basic water-flour dough without egg or sugar, requires 6+ folds, and yields higher rise with more defined layers. This hybrid creates a more tender, flavorful base with moderate flakiness.
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