Sweet Pastry Dough

To make sweet pastry dough and to find a recipe was not all to easy because there are a lot of different recipes out there, I found that the one Mary Berry presents during a master class of the Great British Bake Off fits me best.


  • 175 gr plain flour (T45 for example)
  • 25 gr icing sugar
  • 100 gr cold butter cubes
  • 1 egg yolk
  • 1 tbsp water



I make my life quite easy on this one, I use my food processor. First I blend the flour and the icing sugar together, then I add the cold cubes of butter until the dry mixture resembles fine breadcrumbs (Flour, the magic explained). For the final blitz I add the egg yolk and water until the mixture binds into a dough.



I press everything together and knead it a few times to make a smooth ball. So that the butter doesn’t melt on you while preparing your filling, wrap your dough in clingfilm and keep it in your fridge.


You can also make the dough in advance and keep it in your fridge for about 3 to 4 days. Just be sure that your dough is well wrapped so it doesn’t absorb ‘fridge’ flavor.

When you are ready to use the dough put it down onto a floured surface and flour the top of your dough and your rolling pin. Don’t push it down to hard, it will rip almost instantly. Let the weight of your rolling pin do it’s job. I find that a rolled out dough of about 4 mm does the job well and won’t rip to fast while putting it in your tin or shape.

Hope you enjoy making this and let me know how it goes.

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