CHEATS ROUGH PUFF PASTRY RECIPE FROM THE GREAT BRITISH BAKING SHOW -- IT WORKS!
This is a great shortcut method for making puff pastry. You can use it for sausage rolls, apple turnovers, tarts, and savory pies.
Provided by Paul Hollywood
Categories Pastry
Time 30m
Yield 5 oz
Number Of Ingredients 4
Steps:
- Mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips until the mixture resembles breadcrumbs. Gradually add enough water to form a dough (about 4-6 tablespoons of water).
- Roll the dough out into a rectangle on a lightly floured work surface.
- Grate half of the frozen butter over the bottom two-thirds of the dough. Fold down the top third and fold up the bottom third as if folding a letter.
- Turn the folded dough 90 degrees and roll it out into a rectangle again. Repeat the process of adding the remaining frozen butter and fold as before.
- Wrap the dough in cling film and leave to rest in the fridge for 30 minutes before using.
ROUGH PUFF PASTRY
Use this great recipe for rough puff pastry to make Apple and Passion Fruit Tartlets and Olive Straws -- all three recipes are courtesy of Michel Roux.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 2 pounds, 10 ounces
Number Of Ingredients 4
Steps:
- Mound flour in center of a large work surface, and make a well in the middle; place butter and salt in well.
- Using your fingertips, mix ingredients together in the well. Using the fingertips of your other hand, slowly incorporate flour, beginning with inner rim of well. When cubes of butter have become small pieces and dough is grainy, gradually add ice water until fully incorporated, taking care not to overwork the dough. Roll dough into a ball and wrap with plastic wrap; refrigerate for 20 minutes.
- On a lightly floured work surface, roll out dough into a 16-by-8-inch rectangle. Fold the short ends over the middle (like a letter) to make three layers. This is called the first turn.
- Give the dough a quarter turn and roll away from you into another 16-by-8-inch rectangle. Fold again into 3 layers; this is called the second turn. Wrap dough in plastic wrap; refrigerate for 30 minutes.
- Repeat process in steps 3 and 4 to create the third and fourth turns. Wrap dough in plastic; refrigerate for at least 30 minutes, and up to 3 days, before using. Dough may also be kept, frozen, for up to 4 months.
ROUGH-PUFF PASTRY
Use Gordon Ramsay's recipe when you want a quick, light flaky pastry in minutes
Provided by Gordon Ramsay
Categories Dinner, Side dish
Time 10m
Yield Makes 700g
Number Of Ingredients 4
Steps:
- Sift 250g strong plain flour and 1 tsp fine sea salt into a large bowl. Roughly break 250g butter into small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
- Make a well in the bowl and pour in about two-thirds of 150ml cold water, mixing until you have a firm rough dough adding extra water if needed.
- Cover with cling film and leave to rest for 20 mins in the fridge.
- Turn out onto a lightly floured board, knead gently and form into a smooth rectangle.
- Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don't overwork the butter streaks; you should have a marbled effect.
- Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length.
- Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.
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ROUGH PUFF PASTRY RECIPE | BON APPéTIT
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4.7/5 (11)Estimated Reading Time 3 minsServings 1
- Push butter 1 stick at a time through feeding tube of a food processor fitted with the medium shredding disc to grate (you need to use a bit of force and work quickly, but the food processor can handle it; it’s okay if the ends of each stick don’t make it through). You can also grate frozen butter on the large holes of a box grater; grip butter with a paper towel and work quickly, then freeze again 10 minutes. Transfer grated butter to a medium bowl and toss gently with 2 Tbsp. flour until coated. Transfer to freezer to keep cold.
- Whisk sugar, salt, and 2½ cups flour in a medium bowl. Add half of frozen butter mixture and toss to coat (return bowl with remaining butter to freezer).
- Stir milk and ⅓ cup ice water in a measuring cup and drizzle over flour mixture, mixing with a fork until shaggy pieces form. Knead in bowl a couple of times with your hands to form a shaggy dough. Transfer all of the large clumps of dough to a work surface, leaving smaller pieces behind. Drizzle 1 Tbsp. ice water over remaining flour mixture in bowl and knead again to bring together. Add to dough on work surface. Knead dough a couple more times to form a single mass (it’s okay to work dough a bit more than you would for pie dough); the flour should look mostly hydrated with only a couple of dry spots remaining. Press into a 1"-thick square and wrap tightly in plastic. Chill 20–30 minutes.
- Roll dough on a lightly floured surface to a 18x6" rectangle, dusting underneath with more flour to prevent sticking. Place dough on work surface so short side is facing you. Now imagine that it’s divided into three 6x6" squares stacked in a column.
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