Maple Shortcrust Pastry

Fancy Pastries / Pastries / Recipes with Maple Syrup

Recipe — Maple Shortcrust Pastry
Preparation Time:
Cooling Time:
1 portion
Metric Imperial


  • 2 cups unbleached all-purpose flour
  • 1 tablespoon maple sugar
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, cold, cut into chunks
  • 6 tablespoons ice water (more, if needed)


  1. Mix flour, maple sugar and salt in food processor. Add the butter. Pulse a few times until butter is the size of large peas.
  2. Add the water and mix again until the dough just begins to form in the bowl. Add more water as needed.
  3. Remove dough from processor and form a 15-cm (6-in) square.
  4. Wrap in plastic and refrigerate 30 minutes.
  5. Begin the folding process on a floured work surface.
  6. Roll the dough into a 46×20-cm (18×8-in) rectangle. Fold the dough in two crosswise (as if closing a book). Fold in half again, the same way.
  7. Wrap once again in plastic and refrigerate 1 hour.
  8. Repeat these folding steps two more times, making sure to refrigerate for 1 hour each time.

Refrigeration Time: 3 hours 30 minutes

Turn this base recipe for maple shortcrust pastry into three savoury festive appetizers:
Maple-glazed sausage rolls
Maple butter zucchini tart
Maple onion twists


The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.