🥐 Puff Pastry (Flaky, Buttery Layers)
Puff pastry is a light, laminated dough made by folding butter into dough multiple times to create hundreds of flaky layers. When baked, the water in the butter turns to steam — and that’s what makes it puff.
🛒 Ingredients (Classic Homemade Version)
- 2 ½ cups (315g) all-purpose flour
- 1 tsp salt
- 1 cup (225g) very cold unsalted butter
- ½–⅔ cup (120–160ml) ice-cold water
🥣 How to Make It (Simplified Method)
1️⃣ Make the Dough
Mix flour + salt. Add cold water gradually until a rough dough forms.
Shape into a rectangle, wrap, and chill 30 minutes.
2️⃣ Add the Butter
Flatten cold butter into a rectangle (about ½ inch thick).
Roll dough into a larger rectangle and place butter in the center.
Fold dough over butter like an envelope.
3️⃣ Roll & Fold (Lamination)
Roll into a long rectangle → fold into thirds (like a letter).
Chill 30 minutes.
Repeat this roll + fold process 5–6 times, chilling between turns.
4️⃣ Final Chill
Refrigerate at least 1 hour before using.
🔥 Baking Tips
- Always bake in a very hot oven (400–425°F / 200–220°C)
- Don’t open oven early — steam is what makes it rise
- Brush with egg wash for golden shine
- Cut with a sharp knife (don’t squish layers)
🧊 Store-Bought Option
Frozen puff pastry sheets (like Pepperidge Farm) are convenient and work beautifully. Thaw in fridge, not on the counter.
🍽️ What You Can Make
Savory
- Chicken pot pie
- Sausage rolls
- Spinach & feta pinwheels
- Beef Wellington
Sweet
- Palmiers
- Fruit tarts
- Apple turnovers
- Chocolate croissants (pain au chocolat style)
If you’d like, I can give you:
- A quick rough puff pastry (easier method)
- 3 easy puff pastry recipes
- A sweet dessert idea
- Tips to make ultra-flaky bakery-style layers
What are you planning to make? 🥐
