Smoked Maple and Cultured Butter Layered Pastry Recipe

Learn how to make the best homemade smoked maple and cultured butter pastry with this easy baking recipe. Master the lamination technique for perfect flaky layers every time, creating a stunning buttery pastry with complex sweet-smoky notes that's perfect for special occasions or weekend baking projects.

Difficulty:

Intermediate

Prep Time:

45 mins

Cook Time:

40 mins

Serves:

8 pastries

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">250g strong bread flour</li><li class="ingredients-single-item">5g fine sea salt</li><li class="ingredients-single-item">7g instant dried yeast</li><li class="ingredients-single-item">30g granulated sugar</li><li class="ingredients-single-item">150ml cold water</li><li class="ingredients-single-item">225g cultured butter (or European-style butter), cold</li><li class="ingredients-single-item">80ml pure maple syrup</li><li class="ingredients-single-item">1 tsp liquid smoke (or 1/2 tsp smoked salt)</li><li class="ingredients-single-item">50g granulated sugar (for layering)</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">Flaky sea salt for finishing</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">Baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Pastry cutter or sharp knife</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your maple-infused cultured butter. In a small bowl, mix the liquid smoke with the maple syrup. Place the cold cultured butter between two sheets of parchment paper and use a rolling pin to flatten it into a 15cm square. Remove the top parchment, drizzle 2 tablespoons of the maple-smoke mixture over the butter, then fold the butter in half, enclosing the liquid. Re-wrap in parchment and refrigerate for at least 30 minutes. This infusion step adds complex flavors throughout your pastry layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the dough, mix the flour, salt, yeast, and sugar in a large bowl. Make a well in the center and pour in the cold water. Mix until a rough dough forms, then turn onto a lightly floured surface. Knead for 5-7 minutes until smooth and elastic. The dough should spring back when gently pressed. Shape into a ball, place in a clean bowl, cover with plastic wrap, and refrigerate for 1 hour. Cold dough is essential for successful lamination as it prevents the butter from melting into the layers.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>On a lightly floured surface, roll the chilled dough into a 30cm square. Take your chilled maple butter block and place it in the center of the dough at a 45-degree angle, so the corners of the butter point to the middle of the dough sides. Fold the corners of the dough over the butter, overlapping them like an envelope. Pinch the seams to seal completely, ensuring no butter can escape during rolling.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>With a rolling pin, gently tap the dough to flatten the butter inside, then carefully roll it into a rectangle about 45cm long and 15cm wide. Keep the edges straight by gently shaping with your hands. For the first turn, fold the bottom third of the dough up, then the top third down (like folding a business letter). Rotate the dough 90 degrees so the open end faces right. This completes your first turn. Wrap in plastic and refrigerate for 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Repeat the rolling and folding process twice more, refrigerating the dough for 30 minutes between each turn. After the third turn, refrigerate the dough for at least 1 hour or preferably overnight. This resting period allows the gluten to relax and the butter to firm up, making the final rolling easier and preventing layers from merging together.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the final shape, roll the dough into a rectangle about 40cm by 30cm. Brush the surface with the remaining maple-smoke mixture, then sprinkle evenly with the 50g sugar. The sugar will caramelize during baking, creating pockets of sweet, smoky goodness between the layers. Apply gentle pressure with the rolling pin to help the sugar adhere to the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Cut the dough into 8 equal squares. To shape each pastry, fold the four corners into the center, then press the middle gently to secure. Place the shaped pastries on a parchment-lined baking sheet, spacing them at least 5cm apart as they will expand during proofing and baking. Cover loosely with plastic wrap and let proof at room temperature for 1-2 hours, until slightly puffy but not doubled in size.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Preheat your oven to 200°C (180°C fan/gas 6). Brush the pastries gently with beaten egg, being careful not to deflate them. Sprinkle each with a small pinch of flaky sea salt, which will balance the sweetness and enhance the smoky notes. Bake for 35-40 minutes until deeply golden brown. The caramelization process is crucial for flavor development, so don't be afraid of good color.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Transfer to a wire rack to cool for at least 15 minutes before serving. As they cool, the layers will settle and the textures will develop fully. These pastries are best enjoyed on the day they're baked, when the contrast between the crisp exterior and tender interior is most pronounced. Store any leftovers in an airtight container for up to 2 days, and briefly reheat in a 160°C oven for 5 minutes to restore crispness.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Smoked Maple and Cultured Butter Layered Pastry?

This layered pastry requires bread flour, sea salt, yeast, sugar, cultured butter, maple syrup, liquid smoke (or smoked salt), and egg. The combination of cultured butter and smoked maple creates a distinctive sweet-savoury flavour profile with exceptional depth.

How to cook Smoked Maple and Cultured Butter Layered Pastry at home?

Learn how to cook Smoked Maple and Cultured Butter Layered Pastry by mastering the lamination technique - folding butter into dough multiple times to create delicate layers. The process involves infusing cultured butter with maple and smoke flavours, performing three folding turns with chilling between each, then shaping, proofing and baking until deeply caramelised.

Why is cultured butter important for laminated pastries?

Cultured butter contains beneficial bacteria that produce lactic acid, giving it a complex, tangy flavour and lower water content than regular butter. This creates distinct, flakier layers in laminated pastries and contributes richer flavour, making it worth the investment for special bakes.

What's the difference between this pastry and traditional kouign-amann?

While both feature laminated dough, this recipe elevates the traditional Breton kouign-amann by incorporating smoked maple syrup and cultured butter for complex flavour. Traditional versions use plain butter and sugar, whereas this modern interpretation adds sophisticated sweet-smoky notes and a tangy cultured butter foundation.

How can I prevent butter leakage when making laminated pastry?

To prevent butter leakage, maintain consistent dough and butter temperature (both should be cold but pliable), ensure complete sealing when encasing butter, use even pressure when rolling, and strictly observe chilling times between folds. If butter starts softening during rolling, immediately refrigerate it.

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