Easy Homemade Puff Pastry for Samsa

The simplest, easiest puff pastry recipe! Making puff pastry for samsa at home is incredibly easy. It couldnʼt be simpler! There is no need to cool and roll it out multiple times. The result will pleasantly surprise you — delicious, juicy baked goods with a crispy crust!
cook time: 4h
Freya Ashford
Easy Homemade Puff Pastry for Samsa

Nutrition Facts (per serving)

297
Calories
11g
Fat
38g
Carbs
7g
Protein

Ingredients (8 portions)

Basic:

Salt 0.5 tsp
Wheat flour 470 g
Butter 100 g
Water 250 ml

Recipe instructions

Step 1

Step 1
How to make homemade puff pastry for samsa? Measure out the required ingredients. Heat the water slightly (about 40C). Take wheat flour of at least the highest grade. Remove the butter from the refrigerator in advance so that it becomes soft.

Step 2

Step 2
Sift the flour through a sieve. This will enrich it with oxygen, the dough will be more layered and the baked goods will rise well.

Step 3

Step 3
Pour warm water into a comfortable, stable bowl. Dissolve salt in water.

Step 4

Step 4
Pour about 3/4 of the sifted flour into the water and stir the mixture with a spoon.

Step 5

Step 5
Then add flour in small portions while mixing the dough with your hands. Flour may require more or less than the specified amount, depending on its properties. Therefore, focus on the consistency of the dough.

Step 6

Step 6
Knead the dough for 5-6 minutes until smooth, adding flour if necessary. The dough turns out smooth and soft. It should hold its shape well, but should not be too tight. Cover the dough with a towel and leave on the counter for 10 minutes. This will improve the elasticity of the gluten and make the dough easier to work with.

Step 7

Step 7
Cream the butter until creamy so that it can be easily spread onto the dough.

Step 8

Step 8
Divide the rested dough into 3 equal parts.

Step 9

Step 9
Roll each part into a bun and cover with a towel to prevent it from drying out.

Step 10

Step 10
On a floured table, roll out part of the dough into a rectangular layer 1-2 mm thick.

Step 11

Step 11
Brush the dough evenly with a thin layer of butter.

Step 12

Step 12
Roll the greased layer into a roll.

Step 13

Step 13
Roll out the second part of the dough in the same way. In order to roll out the layers of dough equally, I left the roll nearby and was guided by its width.

Step 14

Step 14
Grease the second rolled out layer with oil. Place the roll on the lower edge of the greased layer and wrap it in the dough.

Step 15

Step 15
Do the same with the last part of the dough: roll out, grease with oil and wrap the resulting roll in a layer.

Step 16

Step 16
Wrap the dough in cling film and put it in the refrigerator for 3-4 hours or in the freezer for 30 minutes.

Step 17

Step 17
Be sure to form the samsa from chilled dough and cut it with a sharp knife or thin strong thread so that the layers of dough do not wrinkle. Place a piece of dough on the table with the cut side up and roll it out just like that. Then the dough will retain its layering and the layers will open well during baking. Roll out the dough carefully, without pressing hard, so that the layers do not tear. Bake samsa at a temperature of 190-200C.

Step 18

Step 18
Samsa from this dough turns out to be flaky, with a crispy top crust. Happy baking!

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