10 minute puff pastry

Easy Rough Puff Pastry - a straightforward approach to sophisticated baking.

Puff Pastry is a light, buttery layered pastry that can be used for anything from tarts to turnovers. This extensive tutorial walks through all the steps on How to Make Classic Puff Pastry with step-by-step photos, video and lots of tips! If you are confused about any steps, or want more information be sure to check out the article written above this recipe.

Homemade Rough Puff Pastry Dough is easy to throw together and is made from just three ingredients – flour, frozen grated butter and icy cold water!

Make this Easy Homemade Puff Pastry is such a delicious base for making tarts, pinwheels, danishes and topping chicken pot pies. This makes perfect crispy and flaky puff pastry dishes.

Homemade puff pastry is the best thing to prep and have in your freezer. This puff pastry can be used for tons of appetizers and desserts, it's simple and requires 4 simple ingredients. This recipe is perfect for any day. #homemadepuffpastry #prepandfreezerecipes

Flaky and buttery, this homemade Puff Pastry is shockingly easy to make. Made with only five simple ingredients!

Start by peeling the 2 apples and grating them into a medium-sized bowl. The grated apples will form the sweet, juicy filling for your pastry. Once grated, mix the apples with 20 g of sugar and 5 g of cinnamon, ensuring that the mixture is evenly combined. The sugar will bring out the natural sweetness of the apples, while the cinnamon adds a warm, spiced flavor.

A buttery, flakey pastry similar to puff pastry, prepared quickly and easily instead of taking days. Once you try it, you won't repurchase store-bought! This recipe makes two 1lb portions.

There are a few ways to shorten the process of making healthy homemade puff pastry dough. A rough puff pastry dough is a shortcut of classic

Love the Starbucks cheese danish? Save money by making these easy danishes at home with just a few ingredients! They're perfect for brunch or enjoying as a midmorning snack.