RecipeMuncher

Pâte feuilletée, which means pastry with many leaves, is one of the most elusive doughs you can make. With only three key ingredients, it remains a difficult dough and one I have yet to master. Without using yeast, this magical dough rises through the use of layers and the steam from the butter. The water trapped in the butter causes the steam and pushes the layers apart. The formula for puff pastry: 400 g flour + 200 g water (half the flour) + 300 g butter (flour + water divided by 2) + salt (...)