Easy Rough Puff Pastry
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5.0
168 reviews
Excellent
Easy Rough Puff Pastry
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A quick and easy rough puff pastry recipe for deliciously crispy, flaky, buttery puff pastry that you can make from scratch in 30 minutes.EASY - This is an EASY version of classic puff pastry. If you're making this for the first time, read the whole recipe + post first and don't rush through the process of making this. The dough may require chilling time in between if it's a very warm day. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. You can access metric weight measurements using the toggle button below the ingredient list.
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Ingredients
- 2.1 oz unsalted butter grated and frozen
- 7 oz unsalted butter grated and frozen (weigh the butter after grating it)
- 12.3 oz AP flour that has been kept in the freezer for a couple of hours
- 8-10 tbsp ice cold water I used about 9.5 tbsp (142mL)
- 1 tsp salt
- 1/2 tsp lemon / lime juice (or white vinegar)
Instructions
- In a bowl, combine the flour, salt and the 60 g / 2.1 oz of butter. With your fingers quickly rub the butter into the flour.
- Add the lemon and water, a tablespoon at a time, while mixing with a wooden spoon or your finger tips to bring the dough together.
- Add enough water to form a firm dough (that is not tacky or too wet).
- Knead the dough on a floured surface for about a minute, and leave it to rest for about 5 minutes (in the fridge).
- Roll the dough out into a long rectangle (about 6 – 7 inches wide, and 15 – 16 inches long).
- Sprinkle 100 g / 3.5 oz of grated butter on 2/3rds of the area of this rectangle.
- Fold over the portion without butter, towards the middle.
- Then fold over the other end, over the first fold. You completed one fold (while laminating butter).
- Turn the dough 90 degrees and roll it out to form another long rectangle (about 5 – 6 inches wide, and 15 – 16 inches long).
- Repeat with the rest of the butter and fold over, (completed 2nd fold with second lamination) and turn 90 degrees. Now you have incorporated all the butter in two folds.
- Complete 3 more folds so you have folded the dough about 5 times. You shouldn't need to refrigerate between folds, if you work quickly, HOWEVER if it's a hot day and the butter starts to seep through, keep the dough in the freezer for about 10 minutes to harden the butter and continue.
- After the fifth and final folding, wrap the dough in plastic wrap and store it in the fridge until needed.
- Let it rest for at least 2 hours before using. (I prefer to leave it longer, even overnight for best results.)
- If you're not using it right away, cut the dough in half, wrap individual pieces in plastic wrap and store in the freezer.
Notes
- NOTES on baking
- NOTES on baking
- Use this rough puff pastry in any recipe that calls for puff pastry. Follow the instructions in the recipe to bake.
- Usually puff pastry is baked in an oven preheated to between 350°F - 400°F, and baked until golden brown.
Nutrition Information
Show Details
Serving
57g
Calories
220kcal
(11%)
Carbohydrates
22g
(7%)
Protein
3g
(6%)
Fat
17g
(26%)
Saturated Fat
11g
(55%)
Cholesterol
46mg
(15%)
Sodium
196mg
(8%)
Potassium
35mg
(1%)
Vitamin A
535IU
(11%)
Calcium
10mg
(1%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Serving | 57g | |
| Calories | 220kcal | 11% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 46mg | 15% |
| Sodium | 196mg | 8% |
| Potassium | 35mg | 1% |
| Vitamin A | 535IU | 11% |
| Calcium | 10mg | 1% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
168 reviews
Excellent
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