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Homemade Puff Pastry with Savory Filling
A step‑by‑step guide to Sarah and Malak’s no‑yeast puff pastry, rolled thin, layered with cold butter and filled with a quick sautéed savory mixture. The result is a flaky, golden pastry perfect for snacks or a light meal.
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Critical Success Points
- • Keep the butter block and dough chilled between folds.
- • Fully encase the butter to prevent leaking during rolling.
- • Roll the dough to a uniform thinness (≈ 3 mm) for proper layer formation.
Safety Warnings
- • Handle the hot oven with oven mitts to avoid burns.
- • Use a sharp knife carefully when cutting dough.
- • Keep butter cold; melted butter can cause steam burns when rolled.
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