Ahh, puff pastry š flaky royalty.
What do you want to do with it? A few quick directions we can go:
- What it is: layers of dough + butter folded again and again so it puffs into crispy, airy sheets in the oven.
- Store-bought vs homemade: store-bought is totally legit (even pros use it). Homemade = amazing but a bit of a project.
- Quick ideas:
- Savory: cheese twists, mushroom tarts, sausage rolls, spinach-feta pinwheels
- Sweet: fruit turnovers, palmiers, mille-feuille, Nutella twists
- Pro tips:
- Keep it cold (warm butter = sad pastry)
- Donāt squash the edges when sealingālet it rise
- Bake hot (usually ~200ā220Ā°C / 400ā425Ā°F)
Tell me your vibe:
- cooking from scratch or using frozen?
- sweet or savory?
- quick snack or fancy āI triedā dish? š„
