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No‑Yeast Homemade Puff Pastry
A step‑by‑step puff pastry made without yeast. The dough is mixed, rested in a butter‑oil mixture, stretched ultra‑thin, and baked to a golden, flaky perfection. Perfect for sweet or savory fillings.
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Critical Success Points
- • Ensure the dough rests in the butter‑oil mixture for the full 30 minutes to prevent tearing
- • Roll the dough thin and stretch gently; over‑working will develop gluten and make the pastry tough
- • Bake at the correct temperature (200°C) until golden to achieve flaky layers
Safety Warnings
- • Handle hot butter‑oil mixture with care to avoid burns
- • Use oven mitts when removing the hot baking sheet
- • Keep knives away from children
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