puff pastry

Ahh, puff pastry 😌 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)
  • Don’t squash the edges when sealing—let it rise
  • Bake hot (usually ~200–220°C / 400–425°F)

Tell me your vibe:

• cooking from scratch or using frozen?
• sweet or savory?
• quick snack or fancy “I tried” dish? 🥐