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.<\/p>\n
Ingredients
\n500 g strong flour
\n250 ml cold water
\n1 tsp salt
\n350 g cold butter
\nOptional: a few drops of lemon juice
\nPreparation
\nMix flour, water, salt, and lemon juice to form a dough. Chill for 30 minutes.
\nFlatten the cold butter into a rectangle.
\nRoll out the dough, place butter in the center, and fold the dough over it.
\nRoll into a rectangle, fold into thirds, and refrigerate.
\nRepeat the folding and chilling process 5\u20136 times.
\nAfter the final rest, the dough is ready to use.
\nTips
\nKeep the butter cold but flexible.
\nChill the dough between folds for flaky layers.
\nAvoid using too much flour while rolling.
\nHomemade puff pastry takes patience, but the result is a buttery, crispy texture perfect for both sweet and savory recipes.<\/p>\n","protected":false},"excerpt":{"rendered":"
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… <\/p>\n","protected":false},"author":1,"featured_media":2210,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2209","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"\n