No‑Yeast Homemade Puff Pastry

Ingredients

• 250 g All‑purpose flour (sifted)
• 125 g Cold unsalted butter (cut into small cubes, keep chilled)
• 125 ml Water (cold) (ice‑cold for a tender dough)
• 30 ml Vegetable oil (mixed with butter for the resting coating)
• 1 tsp Salt (fine sea salt)
• 100 g Optional filling (e.g., grated cheese, jam, or chocolate chips) (choose according to sweet or savory use)

Instructions

1. Combine dry ingredients

   In a large mixing bowl, whisk together the sifted flour and salt.

   Time: PT5M

2. Add butter and water to form dough

   Add the cold butter cubes to the flour mixture. Using fingertips, rub the butter into the flour until it resembles coarse crumbs. Gradually add the cold water, mixing until a soft, slightly sticky dough forms.

   Time: PT10M

3. Rest the dough

   Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 30 minutes.

   Time: PT30M

   Temperature: 4°C

4. Prepare butter‑oil coating

   In a small saucepan, melt the butter with the vegetable oil over low heat. Let it cool to room temperature.

   Time: PT5M

   Temperature: room temperature

5. Divide and brush dough

   Remove the chilled dough, place it on a lightly floured surface, and divide it into 3 equal portions. Using a pastry brush, coat each portion generously with the butter‑oil mixture.

   Time: PT5M

6. Second rest in coating

   Cover the brushed dough pieces with plastic wrap and let them rest for another 30 minutes at room temperature.

   Time: PT30M

   Temperature: room temperature

7. Roll and stretch the dough

   On a lightly floured surface, roll each dough portion into a thin rectangle (about 2 mm thick). Gently stretch the rectangle by hand until it is almost translucent, being careful not to tear it.

   Time: PT15M

8. Add filling (optional) and fold

   If using a filling, sprinkle it evenly over the stretched dough, then fold the dough over to encase the filling, sealing the edges with a gentle press.

   Time: PT5M

9. Final shaping and bake

   Transfer the prepared pastry onto a parchment‑lined baking sheet. Brush the top lightly with any remaining butter‑oil mixture. Bake in a pre‑heated oven at 200°C (390°F) until golden brown and fragrant, about 20 minutes.

   Time: PT20M

   Temperature: 200°C

10. Cool and serve

    Remove the pastry from the oven, let it cool on a wire rack for 5 minutes, then slice and serve while still warm and flaky.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g