Puff pastry depends on repeated layers of dough and butter. During baking, water turns to steam while the fat separates layers, producing lift without yeast.
What matters technically
- Dough and butter need compatible plasticity.
- Rest between folds to control gluten and temperature.
- Strong initial oven heat supports expansion and layer definition.
Common mistakes
- Butter that is too hard and fractures
- Butter that is too warm and merges into the dough
- Compressing cut edges before baking
My approach
I treat this as a formulation and process problem rather than a fixed recipe. Ingredient ratios, temperature, mixing, baking or setting conditions must support the texture and flavour required in the finished dessert.