Rough Puff Pastry Recipes

EASY ROUGH PUFF PASTRY

Steps:

• Grate or use a peeler to shave the butter then divide into three portions, make one 60 grams and the other two 100 grams each, then place back into the fridge to chill and leave there until needed.Note: Weigh the butter after grating. Chill the water, you could use water straight from the fridge or chill tap water with a few ice blocks before measuring it. Once you have measured the water, mix in the white vinegar.
• In a bowl, add the flour, salt and 60 grams of butter, use your fingertips to rub the butter into the flour, until it looks like coarse breadcrumbs.
• Add the vinegar and enough water to the dough so that it just comes together - it shouldn't be too dry or wet. Place the dough on a light floured bench and knead for about a minute. The dough should be firm and not sticky. Cover with plastic and let it rest in the fridge for 5 minutes.Note: The amount of water that is needed can vary, depending on the flour and temperature of the day. So, you could end up using a little less or a little more water.
• Use your hands to shape the dough into a rectangle, placing it onto a lightly floured surface in a lengthwise direction facing you.Roll the dough out into a rectangle about 15- 18 cm wide and 38 - 40 cm long. As you roll the dough stop and measure, and use your hands to push the edges straight and gently pull on the corners to make them less rounded.
• Use your fingers and spread 100 grams of chilled butter on the top two thirds of the pastry. The butter does not have to completely cover the dough it can be patchy, lightly press the butter onto the dough. Fold the lower one third portion (without butter) up toward the middle, then fold the top third portion over the folded pastry.Tip: When rolling the dough, lift it occasionally from the bench and dust underneath with a little flour, this will stop it from sticking to the surface.
• Place the dough in the fridge for 5 - 10 minutes.
• Remove the chilled dough from the fridge, roll the dough in a lengthwise direction into a rectangle, about the same size as before, Spread the remaining 100 grams of chilled butter over the top two thirds of the pastry, then fold the lower third of the pastry to the middle, and fold the top third portion over the top.
• Place the dough in the fridge for 5 - 10 minutes.
• Remove the chilled dough from the fridge, roll the dough in a lengthwise direction into a rectangle, about the same size as before. Fold the lower third of the pastry to the middle, then fold the top third portion over the top.
• Place the dough in the fridge for 5 - 10 minutes.
• Repeat step 8 two more times, with 5 - 10 minutes chilling time in between.
• When you have finished, wrap the dough in plastic and place in the fridge for 4 hour or overnight before using.
• After chilling cut the dough into two even sized pieces and tightly wrap in plastic. It can be stored in the fridge for about 5 days, or it can be frozen for three months.
• Take one half of the chilled rough puff pastry dough and roll out lengthwise, so that it increases slightly in length. Rotate the dough a quarter turn and use the rolling pin to roll dough out for form a square. Continue to roll and rotate the dough, while keeping a square shape. Roll until about 33 - 35 cm square, which will make the dough about 3 - 5 mm thick and ready to be used.
• Repeat the above for the remaining half of the dough or freeze it for another day.

ROUGH PUFF PASTRY

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 DOUGH

Steps:

• Sift together flour and salt into a chilled large metal bowl. Set a grater in flour mixture and coarsely grate frozen butter into flour, gently lifting flour and tossing to coat butter.
• Drizzle 5 tablespoons ice water evenly over flour mixture and gently stir with a fork until incorporated.
• Test mixture by gently squeezing a small handful: When it has the proper texture, it will hold together without crumbling apart. If necessary, add another tablespoon water, stirring until just incorporated and testing again. (If you overwork mixture or add too much water, pastry will be tough.)
• Gather mixture together and form into a 5-inch square, then chill, wrapped in plastic wrap, until firm, about 30 minutes. (Dough will be lumpy and streaky.)
• Roll out dough on a floured surface with a floured rolling pin into a 15- by- 8-inch rectangle. Arrange dough with a short side nearest you, then fold dough into thirds like a letter: bottom third up and top third down over dough. Rewrap dough and chill until firm, about 30 minutes.
• Arrange dough with a short side nearest you on a floured surface and repeat rolling out, folding, and chilling 2 more times. Brush off any excess flour, then wrap dough in plastic wrap and chill at least 1 hour.

QUICKEST PUFF PASTRY

Steps:

• Cut 8 ounces (2 sticks) butter into 1/2 to 1/4-inch dice, place on a plate and refrigerate while preparing remaining ingredients.Measure water and add salt; stir to dissolve and set aside.
• Coarsely dice remaining 4 tablespoons (1/2 stick) butter. Place flour in work bowl of food processor fitted with metal blade; add 4 tablespoons butter and pulse until butter is absorbed -- about ten to twelve 1-second pulses.
• Add remaining butter and pulse once or twice to distribute. Add water and pulse 3 or 4 times, just until dough forms a rough ball. Do not over-process.
• Flour work surface and scrape dough from work bowl. Shape dough into a rough rectangle and place between 2 pieces of plastic wrap. Press dough with rolling pin to flatten, then roll back and forth several times with rolling pin to make a 12 by 18 inch rectangle of dough.
• Peel away plastic wrap and invert dough to floured work surface. Peel away second piece of wrap. Fold dough in thirds in the width, folding the top third down and the bottom third up, to make a 6 by 18-inch rectangle, then roll up the dough from one of the 6-inch ends, making sure to roll end under dough. Press the dough into a square, wrap in plastic and refrigerate 1 hour, or until firm.

ROUGH-PUFF PASTRY

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.

ROUGH PUFF PASTRY

Steps:

• In a large bowl, whisk together flour, salt, and sugar. Using a pastry blender or your fingers, cut butter into flour mixture until it's in small lumps, about 1/2 inch in size.
• Stir together cream and water; stir into flour mixture with a fork to form a ragged dough. (There should be some small bits of dry flour in bowl; do not overmix.) Turn out onto a flour-dusted work surface. With a bench scraper, shape dough (it will barely be holding together) into a rectangle. Using a rolling pin, press slightly to compact and form.
• Roll dough, dusting surface with flour and scraping bits of butter off rolling pin as needed, into a 16-by-9-inch rectangle, using bench scraper to keep corners square and to move dough when needed.
• Using a dry pastry brush, brush off excess flour. With a short side facing you, use bench scraper to lift and fold dough into thirds, like a business letter (bottom edge up to center, then top edge down). This completes the first turn (the more turns you complete, the easier it gets); repeat rolling and folding process once more, then wrap in plastic and refrigerate until cold, at least 30 minutes.
• Repeat rolling, folding, and chilling process 4 more times, for a total of 6 turns, always starting each with opening to the right. By final turn, dough should be very smooth, with no lumps of butter visible (depending on how quickly you work, you may be able to do more than two turns at once; if dough becomes too elastic or too warm to work with, refrigerate until firm).
• After final turn, roll out dough 1 inch thick. Cut into two pieces. Wrap each in plastic and chill until ready to use, at least 1 hour and up to 2 days (or freeze up to 1 month; defrost in refrigerator 1 day before using).

ROUGH PUFF PASTRY

Steps:

• Sift fry ingredients together into a large, chilled mixing bowl. Add cold butter and lard pieces, and working quickly, rub flour and fat together until the texture of coarse meal. If you prefer, you can use a pastry blender or knives. You may also use a mixer or food processor, but take great care not to overmix or overprocess.
• Add 4 Tbsp icy cold water and quickly blend into flour mixture.
• Gather all the dough and crumbs up into a ball. If it is too crumbly and will not hold together, add up to 2 Tbsp more icy cold water, 1 tsp at a time, until it holds together.
• Lightly dust pastry with flour, wrap in wax paper, and chill for 30 minutes.
• Place pastry on lightly floured board and gently press into a rectangle about 1 inch thick. Dust flour underneath and on top of pastry. Roll out into a rectangle about 21x6 inches. Fold into thirds to form a three-layer rectangle about x6 inches.
• Turn pastry 1/4 turn, dusting underneath with flour if needed. Roll out again into a 21x6 inch rectangle, and again fold into thirds.
• Repeat two more times, turning a quarter turn before rolling out each time and ending with the pastry folded into a 7x6 inch packet.
• Wrap tightly in wax paper, foil, or a freezer bag and refrigerate for at least 1 hour and up to 3-4 days.