Homemade Puff Pastry for Samsa
The simplest, easiest puff pastry recipe! Making puff pastry for samsa at home is incredibly simple - couldn’t be easier. No need for repeated chilling and rolling. The result will pleasantly surprise you: delicious, juicy pastries with a crisp crust!
Updated : 18 December, 2025
Easy
More than 1 hour.
Ingredients
250 milliliters
Water
0.5 teaspoon
Salt
100 grams
Butter
470 grams
Wheat flour
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make homemade puff pastry for samsa? Measure the ingredients. Warm the water slightly (about 40°C / 104°F). Use wheat flour of at least top grade. Take the butter out of the fridge in advance so it becomes soft.
Step 2
Sift the flour through a sieve. This aerates it, making the dough more layered and helping the pastry rise well.
Step 3
Pour the warm water into a stable bowl. Dissolve the salt in the water.
Step 4
Add about 3/4 of the sifted flour to the water and stir with a spoon.
Step 5
Then add flour in small portions, mixing the dough with your hands. You may need more or less flour than stated, depending on the flour - go by dough texture.
Step 6
Knead the dough for 5-6 minutes until smooth, adding a little flour if needed. The dough should be smooth and soft, hold its shape, but not be too stiff. Cover with a towel and let rest on the table for 10 minutes - this improves elasticity and makes it easier to work with.
Step 7
Mash the butter until creamy so it spreads easily on the dough.
Step 8
Divide the rested dough into 3 equal parts.
Step 9
Roll each part into a ball and cover with a towel so it doesn’t dry out.
Step 10
On a floured surface, roll one portion into a rectangular sheet 1-2 mm thick.
Step 11
Spread a thin, even layer of butter over the dough.
Step 12
Roll the buttered sheet into a log.
Step 13
Roll out the second portion the same way. To keep the sheets the same size, place the log nearby and use its width as a guide.
Step 14
Butter the second sheet. Place the log along the bottom edge of the sheet and wrap it in the dough.
Step 15
Do the same with the last portion: roll it out, butter it, and wrap the log in the final sheet.
Step 16
Wrap the dough in plastic wrap and refrigerate for 3-4 hours, or freeze for 30 minutes.
Step 17
Shape samsa only from chilled dough. Cut it with a sharp knife or strong thin thread so the layers aren’t squashed. Place each piece on the table cut-side up, and roll it out only that way - then the layers will stay distinct and open well during baking. Roll gently without pressing hard so the layers don’t tear. Bake samsa at 190-200°C / 374-392°F.
Step 18
Samsa made from this dough turns out flaky with a crisp top crust. Happy baking!
Author note
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