Get ready with all the ingredients you will need to start making this easy recipe. Keep in mind that for best results, it is necessary to make sure the butter is cold.
In a food processor, add the flour, butter, sugar, and salt, mix well. If you mix the ingredients by hand, place the flour into a bowl or sift the flour onto the work surface and shape it into a circle with a well in the center.
Add the cold diced butter and sugar, using your hands, work the flour to combine it with the ingredients.
Now add the egg yolks, milk, and a pinch of salt. Work the dough until you obtain a sandy texture. The dough will come together as you mix it more. Wait patiently! The true goal is for the mixture to come together into a ball; If necessary sprinkle a little water over with your fingers. The bowl should be free of pastry.
The dough must not be too firm. Do not overwork it, otherwise, it will get hard.
Transfer dough to a clean work surface, gather dough together into a ball, cover with plastic wrap and refrigerate it for 2 hours before using it.
After two hours, the dough is ready to use.Now, You'll never go back to store-bought pastries once you've made your own! Enjoy!
Notes
To blind-bake: Preheat the oven to 180°C/160°C, fan-forced for blind baking. Between two pieces of baking paper, roll out the pastry until it is 3mm thick. Prepare a pastry base and side(s) for the prepared dish or pan. Line the crust with baking paper and uncooked rice or ceramic pie weights (this stops the pastry base from rising during cooking). —Bake for 10 minutes, or until the puff pastry is golden brown, remove the rice or consequences, and the paper the crust is now ready to be filled.