What if I told you that making your own puff pastry could be quick and easy? This technique is quick and easy – perfect for beginners. With just a few ingredients, you’ll be able to make this flaky pastry dough in no time! Use it for anything from Apple Turnovers to Savory Pie. or an endless supply of crunchy, flaky goodness! To get the most out of this guide, I highly recommend reading it in its entirety, but you can use the table of contents below to jump to the sections you’re interested in.
What Is Rough Puff Pastry
Rough puff pastry similar to puff pastry. It’s a method is simpler and quicker. The butter is worked into the flour in chunks instead of being laminated into the dough. While it doesn’t have the same ultra-flaky results, it comes pretty close! Traditional puff pastry rests 6 to 8 times. This dough needs to rest only twice, once for 2 hours (or more). The second rest time is only 15 minutes. You can easily make the dough in a few hours, or you can make it over a couple of days.
Step By Step Instructions For Rough Puff Pastry
This recipe makes a double batch of dough. You should end up with two 1lb/450g portions. Butter: I always use European butter for pastry as it has less water content than American butter. Less water content will make your dough less likely to become soggy during baking. Salt: Regular table salt is fine for this recipe, but you can also use kosher salt. Sugar: Use granulated or superfine sugar. It’s not added for sweetness but rather to help with the browning of the pastry. Oil – I use a small amount of neutral-flavored oil, such as canola or vegetable oil. It’s not enough to add any greasiness. it’s only meant to help protect the flour from absorbing too much liquid. Lemon Juice: I like to add a bit of fresh lemon juice to the water because it helps tenderize the flour’s gluten. The result is a more tender pastry. However, this is completely optional, and you can just use water if you prefer. Water – Ice water is the key to this dough. It helps keep everything cold, which is important for creating a light and flaky pastry. Start with cold butter. I like to put mine in the freezer for about 10 minutes before starting. Cut the cold butter into thinly sliced pieces. Set it aside in the fridge to stay cold while you prepare the rest of the ingredients. Add the flour to a large mixing bowl and mix in the salt and sugar. Then add the oil and whisk it into the flour. Mix the oil into the flour, and be sure not to leave any large clumps. You just want to coat the flour. There won’t be much visual difference. Add the cold butter and use an offset spatula or a fork to coat the butter and toss it into the flour. Try to keep too many from sticking together. There is no need to work the butter into the flour at this stage. Mix the lemon juice into a quarter cup of the ice water and add it to the flour. Use a spatula to work it into the dough. This will keep the mixture from warming up too much as you mix. Continue to add another tablespoon or two of ice water at a time until the dough comes together but remains somewhat crumbly. At this point, it’s a good idea to switch to using your hands to mix so you can push the dough together and feel moisture levels. Wrap the mixture in plastic and massage the dough to work the crumbly bits into the dough and flatten it into a rectangle. At this point, clumps of butter will be quite visible. Place it in the fridge for at least 2 hours to allow it to rest and firm the butter. Remove the dough from the fridge, unwrap it and pound it with a rolling pin a few times to soften it. Roll the dough out into a large piece, about 12×18 inches. Then fold it into thirds, like you would a letter. Turn it, so the folded edge faces to the left and roll it out again into a rectangle. Fold it into thirds again and repeat this process two more times. At this point, I like to cover the dough and allow it to rest for 5 to 10 minutes before repeating the process twice more. You don’t have to let the dough rest, but stop the process if the dough starts to spring back and resist rolling after three folds. Cut the dough in half to portion it. Below is what mine looked like after six folds. It should puff up nicely, showing many layers of butter. Wrap the halves in plastic and place them in the fridge for at least 30 minutes or overnight. For demonstration purposes, I rolled out some of the dough to a quarter in thick and cut out some rectangles. Then baked at 375°F for 30 minutes. The image below shows the puffy flaky results. If freezing, be sure to thaw it overnight in the fridge before using it. When you are ready to use the dough, remove it from the fridge and allow it to come to room temperature. This will make it easier to roll out. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
