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Rough Puff Pastry

Rough Puff Pastry

  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 1lb 1x
  • Category: Tutorial Tuesday

Description

This is a pretty rough and tumble recipe. It’s not too strict on perfection, just keep everything cold and roll it out evenly and you’ll be set for Rough Puff success!


Scale

Ingredients

  • 1/4 cup unsalted butter, grated and frozen
  • 3/4 cup + 2 tbsp unsalted butter, grated and frozen
  • 2 1/4 cups All Purpose flour, placed in the freezer for 30 minutes prior to starting.
  • 1/2 tsp fine salt
  • 810 tbsp ice water

Instructions

  1. Combine the 1/4 cup of frozen, grated butter and the flour and rub together with your fingertips quickly until mixture is almost sandy with a few larger pieces of butter.
  2. Add ice water a few tablespoons at a time, mixing with a wooden spoon, to bring it all together into a shaggy dough ball.
  3. Fold/knead for a few minutes so it comes together into a firm dough (it will feel tight, but it will soften on the rest a little), and let rest for 10 minutes in the fridge.
  4. Roll the dough out into a rectangle about 40x20cm. Don’t worry TOO much about keeping the sides perfectly straight, just try to make sure it’s all the same thickness.
  5. Distribute half the grated butter over 2/3 of the dough.
  6. Fold the 3rd of dough without any butter over the middle section, and the other end on top of that, as if you were folding a business letter before placing into an envelope.
  7. Turn the dough 90 degrees and roll that piece of dough out into another rectangle about 40x20cm.
  8. You’ve just completed one “fold”.
  9. Place the rest of the grated butter over 2/3 of the dough. Fold the 3rd of dough without any butter over the middle section, and the other end on top of that. You’ve now laminated the butter in 2 folds.
  10. Turn 90 degrees and roll out again.
  11. Repeat until you’ve made 5-6 folds.
  12. If you find the butter is getting too soft, pop in the freezer for 10 minutes after you complete a turn.
  13. Chill the completed dough for at least 4 hours in the fridge before using.
  14. Your rough puff pastry will keep in the fridge for 1 month or you can freeze for up to 6 months.