Puffs Recipe

All-purpose flour: This is the main ingredient that gives structure to the dough and helps it hold together.

Butter: Cold and diced butter is key for making the dough flaky and tender when baked.

Water: Cold water helps bring the dough together without melting the butter.

Salt: Adds flavor to the dough and balances the taste.

One of the coolest parts of making this Puffs Recipe is the step where you roll out the dough and fold it into thirds several times. This is called “folding the dough,” and it helps create those flaky, layered puffs that are so fun to eat. Here’s how you do it:

1. After mixing your dough, sprinkle a little flour on your clean surface so the dough doesn’t stick.
2. Use a rolling pin to gently roll the dough into a rectangle shape.
3. Imagine the rectangle is a letter: fold one side over the middle, then fold the other side on top, like closing a letter.
4. Turn the dough 90 degrees and roll it out again into a rectangle.
5. Fold it into thirds again.
6. Repeat this rolling and folding 3 or 4 times.

This folding trick is what makes the layers in your puffs flaky and light instead of dense and heavy. When you bake them, the layers puff up and separate, giving you that perfect texture. If you skip this step or don’t fold enough, your puffs might turn out flat or tough.

A little tip from me: I used to rush this part because it felt like extra work, but I noticed my puffs didn’t look or taste as good. Now, I take my time folding and rolling, and it’s totally worth it. Also, keeping the butter cold while mixing and folding helps keep those layers distinct. If the butter melts too much, the dough gets sticky and the layers won’t puff up as nicely.

Give this folding step a try, and you’ll see how it changes your puffs from good to amazing!

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the puffs denser.

• all-purpose flour - Substitute with gluten-free flour blend: Ideal for those with gluten intolerance, though the texture might slightly differ.

• cold and diced butter - Substitute with margarine: Margarine can be used for a dairy-free option, though it may alter the flavor slightly.

• cold and diced butter - Substitute with coconut oil: Coconut oil provides a dairy-free alternative with a slight coconut flavor, and it should be used in solid form.

• cold water - Substitute with milk: Milk can add a richer flavor and a bit more tenderness to the dough.

• cold water - Substitute with buttermilk: Buttermilk adds a tangy flavor and can make the dough more tender.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile.

• salt - Substitute with kosher salt: Kosher salt has larger flakes and a purer flavor, which can enhance the taste of the puffs.

• Allow the puffs to cool completely at room temperature before storing or freezing. This prevents condensation and sogginess.
• For short-term storage, place the puffs in an airtight container. They can be kept at room temperature for up to 2 days.
• If you want to keep them fresh for a longer period, store the puffs in the refrigerator. Use an airtight container or wrap them tightly in plastic wrap. They will stay fresh for up to a week.
• To freeze the puffs, first, arrange them in a single layer on a baking sheet and place them in the freezer for about an hour. This prevents them from sticking together.
• Once the puffs are frozen, transfer them to a freezer-safe bag or container. Label with the date and they can be stored for up to 2 months.
• When ready to enjoy, reheat the puffs directly from the freezer. Preheat your oven to 350°F (175°C) and bake for 10-15 minutes or until heated through and crispy.
• For a quicker option, you can also reheat the puffs in a toaster oven or air fryer at 350°F (175°C) for 5-7 minutes.
• Avoid microwaving the puffs as it can make them soggy and lose their delightful crispiness.

• Preheat your oven to 350°F (175°C). Place the puffs on a baking sheet and cover them loosely with aluminum foil to prevent over-browning. Heat for about 10-15 minutes or until they are warmed through and crispy.

• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and place the puffs inside for about 5-7 minutes. Keep an eye on them to ensure they don't burn.

• If you're in a rush, the microwave can be used, though it may make the puffs less crispy. Place the puffs on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 20-30 seconds, checking frequently.

• For an air fryer, preheat it to 350°F (175°C). Place the puffs in a single layer in the basket and heat for 3-5 minutes. This method helps retain their crispiness.

• If you have a stovetop griddle or skillet, you can reheat the puffs on medium-low heat. Place them on the griddle and cover with a lid to trap the heat. Flip occasionally until they are heated through, about 5-7 minutes.

• Oven: Preheats to 400°F (200°C) for baking the puffs until golden brown.

• Large bowl: Used to mix the flour and salt together.

• Pastry cutter: Helps to cut the cold, diced butter into the flour mixture until it resembles coarse crumbs.

• Hands: Can be used alternatively to mix the butter into the flour mixture.

• Measuring cups: Ensures accurate measurement of flour, butter, and water.

• Rolling pin: Rolls out the dough on a floured surface to create layers.

• Floured surface: Prevents the dough from sticking while rolling it out.

• Baking sheet: Holds the cut dough shapes for baking.

• Knife or dough cutter: Cuts the dough into desired shapes before baking.

• Cooling rack: Allows the baked puffs to cool evenly after they come out of the oven.

Use a food processor: Quickly combine the flour and butter by pulsing them in a food processor instead of using a pastry cutter or your hands.

Chill the dough: After mixing, chill the dough in the refrigerator for 15 minutes to make it easier to handle and roll out.

Pre-cut parchment paper: Line your baking sheet with pre-cut parchment paper to save time on cleanup.

Batch rolling: Roll out the dough all at once and cut into shapes in one go to streamline the process.

Freeze extras: Make extra puffs and freeze them before baking. This way, you can bake them fresh anytime.