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10 Minute Homemade Puff Pastry #meals #appetizers

10 Minute Homemade Puff Pastry #meals #appetizers

10 Minute Homemade Puff Pastry, so quick and simple thus obviously superior to locally acquired. You will ask why you didn't do it sooner!

I have been biting the dust to make puff cake for quite a long time, since the first occasion when I saw my sister-in-law make it. Tragically I continued putting it off and putting it off in light of the fact that it was in every case just a lot of work and tedious.

There was continually something to be done what's more there was consistently the market where I could get a great pre-made puff baked good. This is a baked good that is flaky , firm and rich. Furthermore, another reward point is, that you can fill it with any filling that suits your preferences.

Also Try Our Recipe : Chicken Gyros Recipe With Tzatziki Sauce

10 Minute Homemade Puff Pastry #meals #appetizers

Ingredients

  • 1 1/4 cup very cold butter (salted)
  • 1/2 cup very cold water (118 grams)
  • 1/4 teaspoon salt**
  • 2 cups all-purpose flour (260 grams)

Instructions

  1. Using a food processor, fitted with the metal blade, add flour and salt to the bowl, then add 3/4 cup (170 grams) cold butter cut in cubes and pulse until butter is absorbed (about 10 to 12 one second pulses), then add the remaining cold butter (cubed) and pulse two or three times (no more) to combine, add the cold water and pulse four or five times just until the dough comes together to form a ball (really important not to over process).
  2. On a lightly floured surface place dough and knead lightly approximately 10 times. With a lightly floured rolling- pin (lightly flour the dough so it doesn't stick) roll into a rectangle approximately 12 x 18 inches (30 x 45 centimeters).
  3. Fold the dough in half and then half again and one last time, wrap in plastic and refrigerate for 1 - 2 hours (I left mine in the fridge for two hours).

For more detail : bit.ly/33DDYYD

Read More Our Recipe : Cream Cheese Strawberry French Toast Muffins

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