Rough Puff Pastry

This is a ‘quick’ puff pastry recipe, after mixing the dough together the steps are the rolling and folding steps are the same, but the time in between the rolling and folding is less.

I make this recipe on a regular basis, using it for both sweet and savoury dishes.

Its a great recipe to have in your repertoire, but by all means if you can find some good all butter puff pastry then please feel free to substitute it for this recipe in any of my recipes.

There are only a few ingredients for this recipe, so gather them together and lets get started.

You can use a large bowl or the table top for this recipe, which ever you prefer.

Cut the butter into chunks.

Tip the flour out onto the worktop and squeeze the butter into the flour, you want large pieces of butter visible. (This is NOT breadcrumbs) You want the butter to know that the flour is there, but leave the butter in large pieces.

Once all the butter has been squeezed into the flour, bring the mixture together in a mound on the worktop and make a space in the centre. Gradually pour a little cold water into the dry ingredients and work the flour into the water, continue with the remainder of the water until it has all come together. DO NOT knead the mixture, it is about bringing it together as a dough, but you want to keep the butter pieces visible and try not to break them up too much.

Once you have a rough ball, place the dough onto a sheet of cling film, push into a flat circle, wrap with the cling film and place in the fridge for 30 minutes to firm up.

After the 30 minutes, remove the dough from the fridge and dust the worktop with a generous amount of flour. Unwrap the dough and place on top of the flour. Using a rolling pin, roll out the dough until it is 3 times as long as it is wide. ( 45 cm x 15 cm).

With the short end facing you, take the bottom 3rd of the pastry and fold it up and over the middle 3rd of the pastry, then take the top 3rd and place it over the middle 3rd.

Turn the pastry 90 degrees (so the short edge is facing you) and roll out the pastry again, to 45 cm x 15 cm and fold as before. This is your first 2 turns.

Wrap the pastry in the cling film again and return to the fridge to firm up again (30 minutes).

Remove the pastry from the fridge and repeat the rolling and folding process again. Wrap the dough again and place in the fridge to rest. This is 4 turns.

Depending on how much time you have, you can roll and fold again (6 turns) or use the pastry after the resting period.

The pastry is ready to be used in any recipe requiring Puff Pastry.

Rough Puff Pastry

Rough Puff Pastry

Rough Puff Pastry

 

 

 

 

Rough Puff Pastry

 

Rough Puff Pastry

Rough Puff Pastry

 

 

 

 

 

 

Rough Puff Pastry

Rough Puff Pastry

Rough Puff Pastry

 

 

 

 

 

Rough Puff Pastry

Rough Puff Pastry

Rough Puff Pastry

 

 

 

 

 

 

I have captured the pictures at each stage, hopefully this will help with your creation of the Rough Puff Pastry.

 

 

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Rough Puff Pastry
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Delicious buttery rough puff pastry. Use in any recipe that calls for Puff Pastry.
Servings Prep Time
1.3 Kilos 1 hour
Cook Time Passive Time
40 Minutes 1.5 Hours
Servings Prep Time
1.3 Kilos 1 hour
Cook Time Passive Time
40 Minutes 1.5 Hours
Rough Puff Pastry
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Delicious buttery rough puff pastry. Use in any recipe that calls for Puff Pastry.
Servings Prep Time
1.3 Kilos 1 hour
Cook Time Passive Time
40 Minutes 1.5 Hours
Servings Prep Time
1.3 Kilos 1 hour
Cook Time Passive Time
40 Minutes 1.5 Hours
Ingredients
Servings: Kilos
Units:
Instructions
  1. Cut the butter into 2cm cubes.
  2. Tip the flour out onto the worktop and create a mound.
  3. Gradually add and squeeze the cold butter into the flour, ensuring the butter remains in large pieces. Squeeze the butter between your finger tips, but don't break it down.
  4. Once all the butter is in the flour, bring the dry ingredients back together again into a mound and make a dip in the centre.
  5. Pour a little of the cold water into the dry ingredients and push the mixtures together. Continue with the remaining water until you have a dough. Again try to ensure you do not break up the butter, you want to see large pieces of butter in the dough. DO NOT kneed the dough.
  6. When you have a dough, wrap the dough in a large piece of cling film, pushing down to a disk rather than a ball, as this will be less work when you have rested the dough. Place the wrapped dough in the fridge to rest for 30 minutes.
  7. Remove the rested dough from the fridge and generously flour your work top.
  8. Roll out the dough until it is 3 times a long as it is wide (45 cm x 15 cm), with the short edge facing you, fold the bottom 3rd of the dough up and over the middle 3rd, then fold the top 3rd down over the middle 3rd, turn the dough 90 degrees and repeat the rolling and folding. This is 2 turns. Wrap the dough in the cling film again and place in the fridge to firm up and rest for 30 minutes.
  9. Repeat the rolling, folding and resting again. This is 4 turns. After the resting period the pastry will be ready to use. If you have time it is worth rolling and folding again, giving you 6 turns.
Recipe Notes

The pastry can be frozen at this stage, always have some in the freezer, either a piece that I have specifically made for the freezer or some left over from another recipe.

If you are using frozen rough puff pastry, remove the pastry from the freezer and allow to defrost before using.

Puff Pastry (Rough puff pastry) gives you better results when it is cooked from very cold, so when you have made your dish, either place the whole dish in the fridge to allow the pastry to firm up again, or if you are cooking a hot filling, make sure the pastry is cut and placed in the fridge before adding other other ingredients and placing in the oven.

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