Homemade Puff pastry, is fast & easy, flaky and buttery, better than store bought. Use it to make your favorite sweet or savory treats.Prep Time 10minutes mins Cook Time 20minutes Chilling Time 1hour hrTotal Time 30minutes 

Ingredients US CUSTOMARYMETRIC 1X2X3X

FOR THE PUFF PASTRY

• 1 1/4 cup very cold butter (salted)* cut into cubes
• 1/2 cup very cold water
• 1/4 teaspoon salt*
• 2 cups all-purpose flour

*If using unsalted butter then add ¾ teaspoon of salt. Be sure to use a good quality butter, apparently this year 2022, store brand butter quality is not what it used to be.

Instructions 

10 MINUTE PUFF PASTRY

• Using a food processor, fitted with the metal blade, add flour and salt to the bowl, then add 3/4 cup of 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).
• 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
• Fold the dough like an envelope then fold in half, wrap in plastic and refrigerate for 1 – 2 hours (I left mine in the fridge for two hours).
• chill 1-2 hours before using
• (Rosemary Mallory)