Easy Rough Puff Pastry
- 1 1/4 cups (175g) all-purpose plain flour
- 1/4 tsp salt
- 1/2 cup + 5TBS (187g) butter, frozen
- 5 - 6 TBS ice water
- Sift the flour and salt into a chilled bowl. Set your grated in the flour and then coarsely grate the frozen butter into the flour, gently lifting the flour and tossing everything together to coat the butter.
- Drizzle 5 TBS of the ice water over the flour evenly. Stir in with a fork to incorporate. Test mixture by gently squeezing a small handful. If it is ready, it will hold together without falling apart. If it is too crumbly, add the remaining water. Try not to overwork the dough or add too much water, or you risk a tough pastry.
- Gather the mixture into a five-inch square. Wrap tightly in cling film and chill in the refrigerator until firm, about half an hour. (The dough will be lumpy and streaky.)
- Roll the chilled dough out on a lightly floured surface, using a lightly floured rolling pin. to a rectangle which roughly measures 8 inches by 15 inches.
- Place dough with short side nearest you and then fold the dough into thirds. Bottom third up, top third down. Rewrap and chill for another 30 minutes until firm.
- Repeat this process 2 more times, rolling, folding and chilling.
- Brush off any excess flour, wrap the dough in plastic wrap and chill for at least an hour prior to using.
Easy Rough Puff Pastry
- 1 1/4 cups (175g) all-purpose plain flour
- 1/4 tsp salt
- 1/2 cup + 5TBS (187g) butter, frozen
- 5 – 6 TBS ice water
- Sift the flour and salt into a chilled bowl. Set your grated in the flour and then coarsely grate the frozen butter into the flour, gently lifting the flour and tossing everything together to coat the butter.
- Drizzle 5 TBS of the ice water over the flour evenly. Stir in with a fork to incorporate. Test mixture by gently squeezing a small handful. If it is ready it will hold together without falling apart. If it is too crumbly, add the remaining water. Try not to overwork the dough or add too much water, or you risk a tough pastry.
- Gather the mixture into a five-inch square. Wrap tightly in cling film and chill in the refrigerator until firm, about half an hour. (The dough will be lumpy and streaky.)
- Roll the chilled dough out on a lightly floured surface, using a lightly floured rolling pin. to a rectangle which roughly measures 8 inches by 15 inches.
- Place dough with short side nearest you and then fold the dough into thirds. Bottom third up, top third down. Rewrap and chill for another 30 minutes until firm.
- Repeat this process 2 more times, rolling, folding and chilling.
- Brush off any excess flour, wrap the dough in plastic wrap and chill for at least an hour prior to using.
Did you make this recipe?
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Source: https://www.theenglishkitchen.co/2022/11/easy-rough-puff-pastry.html
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