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Puff pastry with your own hands

Author
Cookinero 8 Aug 2025
1300
Puff pastry with your own hands

Puff pastry is used in hundreds of recipes, and everyone has tried it at least once in their life, but not everyone knows how it appeared. It was invented in the mid-17th century by the Frenchman Claudius Gelet, who wanted to make light bread for his father and decided to try rolling out the dough many times. As a result, he was surprised by the result and went to Paris to make pastries from the unusual dough in one of the pastry shops, from where it spread throughout the world.

How to cook Puff pastry with your own hands

Step 1

Puff pastry with your own hands

Prepare the first part of the dough. Chop the hardened margarine with a knife and mix it with a glass of flour. Form a ball from the mixture.

Step 2

Puff pastry with your own hands

Prepare the second part of the dough. In a separate bowl, pour the remaining flour, add salt and lemon juice. Beat the egg in a glass and pour in water, then mix. Pour the egg into the flour and knead the dough, forming a ball.

Step 3

Puff pastry with your own hands

Make puff pastry. Roll out the second part of the dough into a thick sheet and place the first one on it approximately in the center, a little closer to one of the edges. Wrap the dough like an envelope, seal the edges and put it in the refrigerator with the seams down for 30 minutes. Then roll it out again, fold it into an envelope and put it in the refrigerator for another 30 minutes. Repeat the procedure one more time.

Puff pastry with your own hands - FAQ About Ingredients, Baking Time and Storage

Yes, butter can be used instead of margarine for a richer flavor. Just ensure it's very cold before incorporating it into the flour.
Homemade puff pastry can be refrigerated for up to 3 days or frozen for up to 3 months. Wrap tightly in plastic to prevent drying.
Yes, as long as you use vegetarian-friendly margarine (check for animal-derived ingredients) and a standard egg, this recipe is vegetarian.
Yes, substitute the all-purpose flour with a gluten-free blend. However, the texture may be slightly less flaky due to the absence of gluten.
Use it for sweet or savory dishes like apple turnovers, cheese straws, or sausage rolls. It's versatile for both desserts and appetizers.
Simply halve all ingredients for a smaller batch. The method remains the same, just ensure layers are properly folded for flakiness.
Yes, it's great for pies! Roll it out and place in the pie dish, then trim edges. Pre-bake if your pie recipe requires it.
This usually happens if the dough gets too warm during handling. Keep ingredients cold and work quickly. Also, ensure you fold and chill as directed.

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