Making homemade puff pastry often seems like a lot of work, but this tried-and-true recipe makes the process so much easier. The new technique eliminates the need for lengthy proofing in the refrigerator and does not require the use of eggs or yeast, but the result is still amazing – the dough forms one hundred layers.

Step-by-step recipe: We start by mixing the butter with salt and whisking until soft. Then add flour, mix thoroughly, then add water. First, mix with a whisk, and then knead the dough with your hands until smooth. Let the dough rest under the film for 15-30 minutes.

After resting, knead the dough again for 3 minutes and divide into 4 equal parts.

We also divide the margarine into 4 parts. We wrap each piece of margarine in dough and roll it out to a size of 40×12 cm. Roll each sheet into a roll and leave to rest for 10 minutes.

Next, roll out each roll into a layer of 35×10 cm, carefully fold it in four and leave it again under the film.

The dough is ready to use. You can start baking right away or store the dough in the freezer for future use.

Once baked, the puff pastry has a wonderful texture and appearance.

Anything is suitable for puff pastry filling: both sweet and savory options.