Homemade Puff Pastry (No Yeast)

Ingredients

• 2 cups All‑purpose flour (sifted)
• 1 tsp Salt (fine table salt)
• 3/4 cup Cold water (ice‑cold)
• 100 g Unsalted butter (cold, cut into 1‑cm cubes)
• 2 tbsp Vegetable oil (neutral oil)
• 2 tbsp Extra butter for brushing (melted)

Instructions

1. Mix dry ingredients

   In a large mixing bowl combine the sifted flour and salt. Stir briefly to distribute evenly.

   Time: PT5M

2. Incorporate cold butter

   Add the cold butter cubes to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs with some pea‑size pieces.

   Time: PT7M

3. Add water and form dough

   Make a well in the center and pour in the ice‑cold water. Stir with a wooden spoon until the dough just comes together. It will look shaggy at first.

   Time: PT5M

4. Knead the dough

   Turn the dough onto a lightly floured surface and knead gently for about 8‑10 minutes until smooth and elastic. The dough should be soft but not sticky.

   Time: PT10M

5. Prepare butter‑oil mixture

   In a small saucepan melt 2 tbsp butter with 2 tbsp vegetable oil over low heat. Let it cool slightly.

   Time: PT5M

   Temperature: low heat

6. Coat and rest the dough

   Place the dough back in the bowl, drizzle the butter‑oil mixture over it, and gently fold to coat evenly. Cover the bowl with plastic wrap and refrigerate for 30 minutes.

   Time: PT30M

7. Divide and roll the dough

   Remove the dough from the fridge. Divide it into two equal portions. On a lightly floured surface, roll each portion into a thin rectangle about 1 mm thick (roughly the size of a large sheet of parchment).

   Time: PT12M

8. Brush with butter‑oil mixture

   Using a pastry brush, lightly brush the surface of each rolled sheet with the remaining butter‑oil mixture.

   Time: PT3M

9. Bake the pastry

   Transfer the brushed sheets onto a parchment‑lined baking sheet. Bake in a pre‑heated oven at 200°C (400°F) for 20 minutes, or until the pastry is puffed, golden, and fragrant.

   Time: PT20M

   Temperature: 200°C

10. Cool and serve

    Remove the pastry from the oven and let it cool on a wire rack for 5 minutes before cutting or using for fillings.

    Time: PT5M

Nutrition Facts

Calories

200

Protein

3 g

Carbohydrates

25 g

Fat

10 g

Fiber

1 g