MSG Free Classic Puff Pastry

Few baked goods feel as impressive as a batch of homemade puff pastry, with its hundreds of paper-thin, buttery layers that shatter and melt at the same time. The entire recipe comes down to just flour, salt, water, and cold unsalted butter — nothing more, nothing less. That simplicity is exactly what makes it such a clean choice for anyone avoiding flavor enhancers and additives, since store-bought puff pastry is notorious for sneaking in preservatives and other extras you never asked for. The technique here is all about patience: chilling the dough between turns keeps the butter cold and distinct, which is what creates that dramatic, sky-high puff in the oven. Rolling, folding, and rotating the dough six times builds the layers gradually, so by the time you cut into the finished block you can already see the structure you've created. Once baked at a high heat, those layers separate into a deep golden, gloriously flaky pastry that works for tarts, turnovers, vol-au-vents, or anything else your kitchen demands. Making it yourself means you know exactly what went into every single layer.

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