Ah, puff pastry—a magical, flaky dough that’s used in tons of sweet and savory dishes! It’s all about layers of dough and butter that puff up when baked, creating that airy, crispy texture.
Here’s a clear breakdown:
What Puff Pastry Is
- Made from flour, water, salt, and lots of butter
- The magic comes from lamination: folding and rolling the dough with butter multiple times to create hundreds of thin layers
- When baked, steam from the butter and water makes the layers rise and separate
Basic Uses
- Sweet: turnovers, tarts, croissants, palmiers
- Savory: sausage rolls, quiches, vol-au-vents
Quick Puff Pastry Tips
- Keep it cold: Warm dough = butter melts = won’t puff
- Don’t over-handle: Pressing or stretching too much destroys layers
- Bake hot: Usually 200–220°C (390–430°F) to get maximum puff and golden color
If you want, I can also give a super simple method to make puff pastry at home without spending hours on it—it won’t be bakery-perfect but still amazing. Do you want me to do that?
