The Best 4 Ingredient 10 Minute Puff Pastry

You will never buy store bought Puff Pastry again when you see how quickly and easily it can be made at home. You will love the professional results you achieve.

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Puff Pastry doesn’t have to be complicated. In fact, today you will learn how to make this easy 10 minute puff pastry using only 4 simple ingredients.

This recipe will become a favorite ‘go to’ and is perfect for both sweet and savory dishes. Once you learn how to make your own puff pastry, we highly recommend that you try the Spinach Cups.

10 Minute Puff Pastry

via Wendy’s Kitchen Table

The recipe that we are sharing is from Wendy’s Kitchen Table. She uses this to make her cheats version of the vanilla slice.

This is one of her most popular recipes and it’s easy to see why. Here’s what you will need to make Wendy’s 10 Minute Puff Pastry at home.

Puff Pastry Ingredients

  • 1 tsp fine sea salt
  • 250g strong plain flour (US 1 cup is 236g)
  • 250g butter at room temperature, but not soft (US 1 cup is 236g)
  • about 150ml cold water (US .6 cup)

Puff Pastry Desserts Video

via Tasty, Youtube.

Before we share how to make the puff pastry, why not check out this short video from Tasty that shows you 4 quick ways to make delicious treats.

You will love learning these new baking skills that include diamond, pinwheel, flower, and braid. You will find yourself throwing a party just so you can make them. Press play above to view ^

How To Make Puff Pastry

Sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl.

Rub them in loosely. You need to see bits of butter.

Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed.

Cover with cling film and leave to rest for 20 mins in the fridge.

Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm.

Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.

Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length.

Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.

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