4 Ingredient 10 Minute Puff Pastry

You will never buy store bought Puff Pastry again, especially when you see that you can make it quickly and easily at home. You will love the professional results you achieve.

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Puff Pastry doesn’t have to be complicated. In fact, it’s easy to make your own in just 10 minutes once you know the secrets.

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

Puff Pastry Tips

10 Tips For Perfect Puff Pastry

We have included an excellent infographic from Genius Gluten Free that has 10 really good tips when it comes to turning out the best quality Puff Pastry.

As you can see, it’s important to have the right oven temperature for your Puff Pastry to rise and you can add a nice shine to a pastry or pie lid by brushing with egg. These are just a couple of the recommendations. Be sure that you Pin this handy info.

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The recipe that we are sharing with you further down our post is courtesy of Wendy’s Kitchen Table. She uses this recipe in her cheats version of the vanilla slice that you can see above.

This is one of her most popular recipes and it’s easy to see why.

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Puff Pastry Four Ways Video

Before we check out the recipe, we had to share this short video from Tasty that shows you 4 quick ways to make the most 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. Click Play above to view ^

4 Ingredient 10 Minute Puff Pastry Recipe

  • 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)

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How To Make 10 Minute Puff Pastry 

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

Be sure to check out how to use Puff Pastry to make Apple Pie of Roses.

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