Rough Puff Pastry
2h
The flakiest of pastry recipes, it is much less daunting and time-consuming than regular puff pastry.
This rough puff pastry recipe can produce fantastic results with minimal effort and experience. Fantastic for sausage rolls, tarts, or savory pies.
Add 250 g all-purpose flour, a pinch of salt, and 200 g butter in cubes to a bowl
Lightly crush the pieces of butter with the flour using your fingertips
Add 115 ml of cold water and mix until the flour is fully hydrated, but not sticky
Place the mixture onto a work surface and knead until it is barely combined. Shape the dough into a rectangle
Wrap the dough in cling film. Refrigerate for 20-30m until the dough is firm and relaxed
Flour the surface and place the dough on it
Roll out the dough until its 3 times as long as it is wide
Fold one third of the dough onto the middle third of the dough. Fold the opposite side of the dough on top. Wrap in plastic film
Refrigerate the dough for 20-30m until it is firm and relaxed
Flour the surface and roll out the dough until it is 3 times as long as it is wide. Fold one third of the dough onto the middle third of the dough. Fold the opposite side of the dough on top
Refrigerate the dough for 20-30m until it is firm and relaxed
Flour the surface and roll out the dough until it is 3 times as long as it is wide. Fold one third of the dough onto the middle third of the dough. Fold the opposite side of the dough on top
Refrigerate the dough for 20-30m until it is firm and relaxed. The rough puff pastry is ready
Yield 500 g
All-Purpose Flour
250 g
Cubed Butter
200 g
Salt
a pinch
Cold Water
115 ml
Equipment
Rolling Pin