Knead dough a couple more times to form a single mass (it’s okay to work dough a bit more than you would for pie dough); the flour should look mostly hydrated with only a couple of dry spots remaining. Senior food editor Claire Saffitz came up with a genius cheater puff pastry recipe ("rough puff" as they call it on The Great British Bake Off) and it will impress everyone you know.
Resist the temptation to overwater or overwork the dough; it will eventually hold together. All rights reserved. "The hydration of the dough is similar for the biscuits and puff pastry," she explains, calling this the "cheater's quick version" of a traditional puff pastry dough. The difference is in the rise. Thaw overnight in refrigerator before using. 1½ cups (3 sticks) unsalted butter, frozen, 2 tablespoons plus 2½ cups all-purpose flour, plus more for dusting, Makes one 20x10" sheet about ⅜" thick (30 oz. For your last step, take your chilled dough and roll it out into a rectangle (again, approximately 18"x6") and fold it in thirds like you did before, but without adding any butter this time. Rub in the chilled butter using your fingertips until the mixture resembles breadcrumbs. Place dough on work surface so short side is facing you. Boom! You may be tempted to throw your flour and liquid into the food processor and blitz it all up, but the best way to mix this dough is with a fork. But that sounds so complicated, you say. Sift the flour and salt into a large bowl and add the butter. Now imagine that it’s divided into three 6x6" squares stacked in a column. This formula, which was called “semi-puff pastry” when we learned to make it, is now broadly known as “rough puff,” the preferred English term for a technique that uses workarounds in butter lamination to achieve a counterfeit pastry with the height, flake, and flavor of classic puff pastry. There's an alternative, and rough puff pastry is it. Add to dough on work surface. Read about our approach to external linking. Mix the butter around with a large metal spoon to coat it in flour. Since there's only a little sugar in it, to encourage browning, it can go sweet or savory. If you have a little nubbin of butter leftover, that's fine. Add half of frozen butter mixture and toss to coat (return bowl with remaining butter to freezer). Rough Puff Pastry. It doesn't require the technical precision that puff pastry does, it's less time-consuming, and it's a similarly buttery, flaky product - you'll find it difficult to resist going back for seconds.
Repeat the whole process—rolling into a rectangle, sprinkling butter, folding, sprinkling the last of the butter, and folding again—and press firmly to seal. If you've ever made Saffitz's incredible buttermilk biscuits, this will be familiar. The night before you want to make this, stick your butter in the freezer. It has "a little more of the structure of pie dough, so you can fill it" like a pie crust, she notes—just dock it first with a fork before baking. Fold lower square over butter, lining up outside edges. dough). Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Once you have shaggy pieces, transfer the dough to the counter. Rough puff pastry dough, on the other hand, incorporates butter into the dough in coarse pieces and comes together in a fraction of the time — and also yields showstopping flaky layers. Which also means that the kneading process is super quick. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Method. Rotate dough package 90° counterclockwise so top flap opening is on your right. You're aiming for rolling into an approximately 18"x6" rectangle, but Saffitz says you just want it three times as long as it is wide so butter can be folded in easily.
Resist the temptation to overwater or overwork the dough; it will eventually hold together. All rights reserved. "The hydration of the dough is similar for the biscuits and puff pastry," she explains, calling this the "cheater's quick version" of a traditional puff pastry dough. The difference is in the rise. Thaw overnight in refrigerator before using. 1½ cups (3 sticks) unsalted butter, frozen, 2 tablespoons plus 2½ cups all-purpose flour, plus more for dusting, Makes one 20x10" sheet about ⅜" thick (30 oz. For your last step, take your chilled dough and roll it out into a rectangle (again, approximately 18"x6") and fold it in thirds like you did before, but without adding any butter this time. Rub in the chilled butter using your fingertips until the mixture resembles breadcrumbs. Place dough on work surface so short side is facing you. Boom! You may be tempted to throw your flour and liquid into the food processor and blitz it all up, but the best way to mix this dough is with a fork. But that sounds so complicated, you say. Sift the flour and salt into a large bowl and add the butter. Now imagine that it’s divided into three 6x6" squares stacked in a column. This formula, which was called “semi-puff pastry” when we learned to make it, is now broadly known as “rough puff,” the preferred English term for a technique that uses workarounds in butter lamination to achieve a counterfeit pastry with the height, flake, and flavor of classic puff pastry. There's an alternative, and rough puff pastry is it. Add to dough on work surface. Read about our approach to external linking. Mix the butter around with a large metal spoon to coat it in flour. Since there's only a little sugar in it, to encourage browning, it can go sweet or savory. If you have a little nubbin of butter leftover, that's fine. Add half of frozen butter mixture and toss to coat (return bowl with remaining butter to freezer). Rough Puff Pastry. It doesn't require the technical precision that puff pastry does, it's less time-consuming, and it's a similarly buttery, flaky product - you'll find it difficult to resist going back for seconds.
Repeat the whole process—rolling into a rectangle, sprinkling butter, folding, sprinkling the last of the butter, and folding again—and press firmly to seal. If you've ever made Saffitz's incredible buttermilk biscuits, this will be familiar. The night before you want to make this, stick your butter in the freezer. It has "a little more of the structure of pie dough, so you can fill it" like a pie crust, she notes—just dock it first with a fork before baking. Fold lower square over butter, lining up outside edges. dough). Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Once you have shaggy pieces, transfer the dough to the counter. Rough puff pastry dough, on the other hand, incorporates butter into the dough in coarse pieces and comes together in a fraction of the time — and also yields showstopping flaky layers. Which also means that the kneading process is super quick. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Method. Rotate dough package 90° counterclockwise so top flap opening is on your right. You're aiming for rolling into an approximately 18"x6" rectangle, but Saffitz says you just want it three times as long as it is wide so butter can be folded in easily.