Suitable to use for savory or sweet recipes calling for puff pastry! It is a neutral dough, so it can go sweet or savory for your final bake, and I love it as a homemade swap-in for any recipe that calls for puff pastry. Add enough water to bring the mixture together into fairly firm dough.

It is a neutral dough, so it can go sweet or savory for your final bake, and I love it as a homemade swap-in for any recipe that calls for puff pastry. Rough puff requires the same weight of butter as flour and just under half that quantity of water. Start off with your butter cold and cubed, your water iced. This traditional recipe makes perfect rough puff pastry every time. And have to hand a pastry scraper, preferably metal, available from kitchenware suppliers.
is a laminated dough designed to puff up during baking into light layers of flaky goodness. Offers may be subject to change without notice. this link is to an external site that may or may not meet accessibility guidelines. Put in the butter and salt and work them together with the fingertips of one hand, gradually drawing the flour into the centre with the other hand. It has a higher butterfat content than American butters, which will give you both a richer flavor and a more controlled puff, since there is less water in it. Start with a chilled, European-style butter if possible.

Put the butter on a plate or in a bowl and return to the fridge while you make the dough. This rough puff can be knocked out in about 30 minutes and will still bake up nice and flaky. Sprinkle more flour on your work surface, and remove the dough ball, and knead it just until it comes together and feels smooth and pliable, maybe 15-30 seconds.

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, then the words “rough puff” are definitely in your vocabulary, if not necessarily in your baking repertoire. Mix the flour and salt together in a bowl. Measure ½ cup super cold water in a measuring cup.

Turn the pastry through 90 degrees and repeat the rolling and folding a further five times.

Smart people know that frozen puff pastry, which you can buy in the freezer section of your grocery store, works very well.
The lamination process for “full” puff pastry, created by sandwiching layers of butter between layers of dough by encasing a solid layer of butter in pastry and then rolling out with a series of folds, is, how shall we say, a tedious and annoying affair, which is often left to the trained professionals. 10 Netflix Food Shows Perfect for Binge-Watching During the Coronavirus Quarantine, Puff pastry: delicious to eat, hard to make, There is nothing as disappointing as spending all the time and effort on scratch puff to bake it off and find it rises unevenly, or to have all the butter fly out of the dough and make your end result dry or greasy. Set aside. Our mouths are watering already!

This recipe is my minor adaptation of a. Justin Chappell version from Food & Wine. Fold it into three and give it a quarter-turn. The little chunk that will be left either on top of the blade or at the end of the sticks can be used for another purpose; you’ll end up with between 7-7½ ounces of sliced or grated butter. Method Mix the flour with the salt and add the cubed butter tossing it around to coat it with the flour. Wipe off any excess flour then fold one third of the pastry into the middle and then the other third on top of that.

(Or you can mix by hand in a large bowl.). A good pinch of salt is a must.

MyRecipes.com is part of the Allrecipes Food Group. To prepare, decide if you are going to grate or slice the butter.