Easy Rough Puff Pastry Recipes

ROUGH-PUFF PASTRY

Steps:

• Sift 250g strong plain flour and 1 tsp fine sea salt into a large bowl. Roughly break 250g butter into small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
• Make a well in the bowl and pour in about two-thirds of 150ml cold water, mixing until you have a firm rough dough adding extra water if needed.
• Cover with cling film and leave to rest for 20 mins in the fridge.
• Turn out onto a lightly floured board, knead gently and form into a smooth rectangle.
• Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don't overwork the butter streaks; you should have a marbled effect.
• Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length.
• Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.

EASY ROUGH PUFF PASTRY

Steps:

• In a bowl, combine the flour, salt and the 60 g / 2.1 oz of butter. With your fingers quickly rub the butter into the flour.
• Add the lemon and water, a tablespoon at a time, while mixing with a wooden spoon or your finger tips to bring the dough together.
• Add enough water to form a firm dough (that is not tacky or too wet).
• Knead the dough on a floured surface for about a minute, and leave it to rest for about 5 minutes (in the fridge).
• Roll the dough out into a long rectangle (about 6 - 7 inches wide, and 15 - 16 inches long).
• Sprinkle 100 g / 3.5 oz of grated butter on 2/3rds of the area of this rectangle.
• Fold over the portion without butter, towards the middle.
• Then fold over the other end, over the first fold. You completed one fold (while laminating butter).
• Turn the dough 90 degrees and roll it out to form another long rectangle (about 5 - 6 inches wide, and 15 - 16 inches long).
• Repeat with the rest of the butter and fold over, (completed 2nd fold with second lamination) and turn 90 degrees. Now you have incorporated all the butter in two folds.
• Complete 3 more folds so you have folded the dough about 5 times. You shouldn't need to refrigerate between folds, if you work quickly, HOWEVER if it's a hot day and the butter starts to seep through, keep the dough in the freezer for about 10 minutes to harden the butter and continue.
• After the fifth and final folding, wrap the dough in plastic wrap and store it in the fridge until needed.
• Let it rest for at least 2 hours before using. (I prefer to leave it longer, even overnight for best results.)
• If you're not using it right away, cut the dough in half, wrap individual pieces in plastic wrap and store in the freezer.

EASY ROUGH PUFF PASTRY

Steps:

• Grate or use a peeler to shave the butter then divide into three portions, make one 60 grams and the other two 100 grams each, then place back into the fridge to chill and leave there until needed.Note: Weigh the butter after grating. Chill the water, you could use water straight from the fridge or chill tap water with a few ice blocks before measuring it. Once you have measured the water, mix in the white vinegar.
• In a bowl, add the flour, salt and 60 grams of butter, use your fingertips to rub the butter into the flour, until it looks like coarse breadcrumbs.
• Add the vinegar and enough water to the dough so that it just comes together - it shouldn't be too dry or wet. Place the dough on a light floured bench and knead for about a minute. The dough should be firm and not sticky. Cover with plastic and let it rest in the fridge for 5 minutes.Note: The amount of water that is needed can vary, depending on the flour and temperature of the day. So, you could end up using a little less or a little more water.
• Use your hands to shape the dough into a rectangle, placing it onto a lightly floured surface in a lengthwise direction facing you.Roll the dough out into a rectangle about 15- 18 cm wide and 38 - 40 cm long. As you roll the dough stop and measure, and use your hands to push the edges straight and gently pull on the corners to make them less rounded.
• Use your fingers and spread 100 grams of chilled butter on the top two thirds of the pastry. The butter does not have to completely cover the dough it can be patchy, lightly press the butter onto the dough. Fold the lower one third portion (without butter) up toward the middle, then fold the top third portion over the folded pastry.Tip: When rolling the dough, lift it occasionally from the bench and dust underneath with a little flour, this will stop it from sticking to the surface.
• Place the dough in the fridge for 5 - 10 minutes.
• Remove the chilled dough from the fridge, roll the dough in a lengthwise direction into a rectangle, about the same size as before, Spread the remaining 100 grams of chilled butter over the top two thirds of the pastry, then fold the lower third of the pastry to the middle, and fold the top third portion over the top.
• Place the dough in the fridge for 5 - 10 minutes.
• Remove the chilled dough from the fridge, roll the dough in a lengthwise direction into a rectangle, about the same size as before. Fold the lower third of the pastry to the middle, then fold the top third portion over the top.
• Place the dough in the fridge for 5 - 10 minutes.
• Repeat step 8 two more times, with 5 - 10 minutes chilling time in between.
• When you have finished, wrap the dough in plastic and place in the fridge for 4 hour or overnight before using.
• After chilling cut the dough into two even sized pieces and tightly wrap in plastic. It can be stored in the fridge for about 5 days, or it can be frozen for three months.
• Take one half of the chilled rough puff pastry dough and roll out lengthwise, so that it increases slightly in length. Rotate the dough a quarter turn and use the rolling pin to roll dough out for form a square. Continue to roll and rotate the dough, while keeping a square shape. Roll until about 33 - 35 cm square, which will make the dough about 3 - 5 mm thick and ready to be used.
• Repeat the above for the remaining half of the dough or freeze it for another day.

QUICKEST PUFF PASTRY

Steps:

• Cut 8 ounces (2 sticks) butter into 1/2 to 1/4-inch dice, place on a plate and refrigerate while preparing remaining ingredients.Measure water and add salt; stir to dissolve and set aside.
• Coarsely dice remaining 4 tablespoons (1/2 stick) butter. Place flour in work bowl of food processor fitted with metal blade; add 4 tablespoons butter and pulse until butter is absorbed -- about ten to twelve 1-second pulses.
• Add remaining butter and pulse once or twice to distribute. Add water and pulse 3 or 4 times, just until dough forms a rough ball. Do not over-process.
• Flour work surface and scrape dough from work bowl. Shape dough into a rough rectangle and place between 2 pieces of plastic wrap. Press dough with rolling pin to flatten, then roll back and forth several times with rolling pin to make a 12 by 18 inch rectangle of dough.
• Peel away plastic wrap and invert dough to floured work surface. Peel away second piece of wrap. Fold dough in thirds in the width, folding the top third down and the bottom third up, to make a 6 by 18-inch rectangle, then roll up the dough from one of the 6-inch ends, making sure to roll end under dough. Press the dough into a square, wrap in plastic and refrigerate 1 hour, or until firm.

ROUGH PUFF PASTRY

Steps:

• Mound flour in center of a large work surface, and make a well in the middle; place butter and salt in well.
• Using your fingertips, mix ingredients together in the well. Using the fingertips of your other hand, slowly incorporate flour, beginning with inner rim of well. When cubes of butter have become small pieces and dough is grainy, gradually add ice water until fully incorporated, taking care not to overwork the dough. Roll dough into a ball and wrap with plastic wrap; refrigerate for 20 minutes.
• On a lightly floured work surface, roll out dough into a 16-by-8-inch rectangle. Fold the short ends over the middle (like a letter) to make three layers. This is called the first turn.
• Give the dough a quarter turn and roll away from you into another 16-by-8-inch rectangle. Fold again into 3 layers; this is called the second turn. Wrap dough in plastic wrap; refrigerate for 30 minutes.
• Repeat process in steps 3 and 4 to create the third and fourth turns. Wrap dough in plastic; refrigerate for at least 30 minutes, and up to 3 days, before using. Dough may also be kept, frozen, for up to 4 months.