Making a flaky, buttery pastry at home doesn’t have to eat up your afternoon. This simple recipe uses common fridge staples and a rolling pin to yield a light, layered dough that works for sweet tarts and savory pies.
Ingredients for a light puff pastry with petits suisses
- 120 g butter (softened and cut into cubes)
- 240 g petits suisses (four 60 g portions, well drained)
- 240 g all-purpose flour
- 1 pinch of salt
How to prepare this easy homemade puff pastry
Mixing and kneading
- Drain the petits suisses and place them in a bowl.
- Add the softened butter, the flour and a pinch of salt.
- Knead by hand about ten minutes, until the dough is smooth and cohesive.
Folding to create layers
- Roll the dough into a large rectangle on a lightly floured surface.
- Fold the bottom third up toward the center, then fold the top third down over it.
- Rotate the rectangle 45 degrees so the long side faces you.
- Roll out again into a rectangle and repeat the three-fold envelope technique.
- Turn the dough a final time, roll out and fold once more.
- Wrap in cling film and chill in the refrigerator for 30 minutes.
Practical tips, uses and storage for the pastry
- Only a rolling pin required: no special equipment needed beyond basic tools.
- Use this dough for both sweet tarts and savory pies—apricot tarts, quiches and galettes all work well.
- Freezing tip: The pastry freezes perfectly. Freeze shaped or rolled discs, then thaw before baking.
- Chill the dough between folds if your kitchen is warm to preserve the layered texture.
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