Crispy and Sweet Leaf Pie with Flaky Layers
A sweet, crispy home-baked treat made by folding butter dough in layers to create flaky leaves.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
The key is to make a simple dough with basic ingredients, folding and chilling it several times while cold to bring out crisp, flaky layers. Coated evenly in sugar and baked until golden, it delivers a sweet, buttery crunch every bit as good as store-bought pastries.
- Servings
- about 4–5 servingsOriginal: 20-22 pieces
- Cook time
- 20 minprep not included
- Difficulty
- Hard
- Spiciness
- Not spicy
Ingredients
- Cake flour200 g (2 cups)
- Butter110 g
- Salt1/4 tsp
- Cold water4 tbsp
- Sugaras needed
- You can substitute margarine for the butter in the same amount.
- Combine the cake flour and salt, then sift twice.
Steps
1. Add cold butter to the flour sifted with salt...
2. Using a tool, chop the butter finely while dusting it with the flour.
3. Once the butter is chopped down somewhat, rub it with both hands until it becomes crumbly.
4. Pour in cold water...
5. Bring it together into a single lump with your hands.
6. Place the dough in a plastic bag and let it rest in the refrigerator for about 1 hour.
7. Roll out the rested dough long, dusting with flour as you go.
8. Place it horizontally, brush off excess flour, and fold the left 1/3 over first...
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9. Folding the right 1/3 over completes a 3-fold turn.
10. Put the dough back into a plastic bag and rest it in the refrigerator for 30 minutes.
Take the dough out again, do a 3-fold turn, and rest for 30 minutes. Repeat this process once more. (A total of 3 three-fold turns)
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11. Finally, take out the rested dough and roll it out thin with a rolling pin.
Roll it to a thickness of 3-4 mm; the yield will vary depending on thickness and size.
12. Cut out rounds with a round cookie cutter...
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13. Stretch both ends with your hands, then press with the tip of a knife to shape into leaves.
Sprinkle sugar evenly over them and bake.
To get the sugar to stick securely, brush lightly with water and dip into the sugar.
14. Bake at 190-200 °C for about 15-20 minutes.
Ppunwife's tips
- When rolling and folding the dough, keep rolling and folding in the same direction so the distinct flaky layers form nicely.
- To get the sugar to stick securely, brush lightly with water and dip into the sugar.
FAQ
Can I use other fats instead of butter?
You can substitute margarine for the butter in the same amount to make the dough.
How should I roll the dough to make the pastry layers flaky and defined?
Keep working in the same direction whenever you roll and fold the dough so the stacked layers turn out sharp and defined.
How do I make the sugar stick firmly to the dough surface?
Use a pastry brush to apply a light coat of water to the dough's surface, then dip it into the sugar so it adheres neatly without falling off.
Why do I need to rest the dough in the refrigerator multiple times? AI-generated
The butter needs to stay firm so it does not melt; this prevents the layers from crushing together during rolling and folding, allowing crispy, flaky layers to form properly.
