Puff pastry is a classic dough known for its light, flaky layers created by folding butter into the dough several times. Originally perfected in French baking, it is used for croissants, pies, pastries, and savory dishes.
Ingredients
500 g strong flour
250 ml cold water
1 tsp salt
350 g cold butter
Optional: a few drops of lemon juice
Preparation
Mix flour, water, salt, and lemon juice to form a dough. Chill for 30 minutes.
Flatten the cold butter into a rectangle.
Roll out the dough, place butter in the center, and fold the dough over it.
Roll into a rectangle, fold into thirds, and refrigerate.
Repeat the folding and chilling process 5–6 times.
After the final rest, the dough is ready to use.
Tips
Keep the butter cold but flexible.
Chill the dough between folds for flaky layers.
Avoid using too much flour while rolling.
Homemade puff pastry takes patience, but the result is a buttery, crispy texture perfect for both sweet and savory recipes.
