🥐 Puff Pastry (Easy Homemade Version)
Light, flaky pastry made by folding butter into dough. This is a simple rough puff pastry—much easier than classic puff but still very flaky.
Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup cold butter, cut into cubes
- ⅔ cup cold water
Instructions
- Mix dough:
- In a bowl, mix flour and salt.
- Add cold butter and toss to coat (butter pieces should stay chunky).
- Add cold water and gently mix until dough comes together.
- Roll & fold (lamination):
- Turn dough onto a floured surface.
- Roll into a rectangle.
- Fold into thirds like a letter.
- Rotate 90°, roll again, and fold again.
- Repeat 4–5 times (this creates flaky layers).
- Chill:
- Wrap dough and refrigerate 30 minutes before using.
- Use:
- Roll out and use for pastries, pies, turnovers, sausage rolls, or cheese twists.
Baking Tips
- Bake puff pastry at 200–220°C / 400–425°F for best rise.
- Always bake cold pastry—it puffs better.
- Don’t press edges too hard or layers won’t rise.
Quick Ideas
- Cheese twists 🧀
- Apple turnovers 🍎
- Sausage rolls 🌭
- Mini pizza squares 🍕
If you want, I can give a sweet dessert recipe or a savory snack idea using puff pastry.
