Easy Rough Puff Pastry
User Reviews
5
Easy Rough Puff Pastry
Description
This Easy Rough Puff Pastry recipe uses grated and frozen butter mixed into ice-cold flour combined with salt, lemon juice, and cold water to form a firm but pliable dough. After resting, the dough is rolled out and folded around grated butter in a three-fold process, incorporating air and layers for flakiness.
Through repeated rolling and folding, the butter is layered between dough sheets, which puff and separate during baking to achieve a flaky, tender texture. The use of grated butter speeds the process compared to traditional block butter lamination and allows easier distribution throughout the dough.
This pastry can be used in any recipe calling for puff pastry such as tarts, pies, or turnovers. Baking usually occurs at 350°F to 400°F until golden brown and crisp. The technique provides a reliable flaky pastry with less time and effort than classic puff pastry.
Ingredients
- 2.1 oz butter grated and frozen, unsalted
- 7 oz butter grated and frozen (weigh the butter after grating it, unsalted
- 12.3 oz all-purpose flour that has been kept in the freezer for a couple of hours
- 8-10 tbsp water I used about 9.5 tbsp (142mL, ice cold
- 1 tsp salt
- 1/2 tsp lemon juice or white vinegar, or lime juice
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
- This rough puff pastry can replace traditional puff pastry in any recipe requiring it.
- Bake at temperatures between 350°F and 400°F until golden brown for optimal texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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