Best 2 Rough Puff Pastry Recipes
When it comes to creating delicious and delectable pastries, rough puff pastry stands out as a versatile and satisfying choice for bakers of all skill levels. This type of pastry is characterized by its unique texture, which combines the flakiness of classic puff pastry with a more rustic, home-style charm. Whether you're a seasoned pastry chef or a home cook looking to impress your friends and family, mastering the art of rough puff pastry will unlock a world of culinary possibilities.
Check out the recipes below so you can choose the best recipe for yourself!
ROUGH PUFF PASTRY DOUGH
Since many commercial brands of puff pastry contain shortening, not butter, it's worth the effort to make this rich, flaky version at home. Don't be intimidated by the preparation; it's really just tiny bits of work divided up over time.
Categories Quick & Easy Chill Gourmet
Yield Makes about 1 lb
Number Of Ingredients 4
Steps:
- Sift together flour and salt into a chilled large metal bowl. Set a grater in flour mixture and coarsely grate frozen butter into flour, gently lifting flour and tossing to coat butter.
- Drizzle 5 tablespoons ice water evenly over flour mixture and gently stir with a fork until incorporated.
- Test mixture by gently squeezing a small handful: When it has the proper texture, it will hold together without crumbling apart. If necessary, add another tablespoon water, stirring until just incorporated and testing again. (If you overwork mixture or add too much water, pastry will be tough.)
- Gather mixture together and form into a 5-inch square, then chill, wrapped in plastic wrap, until firm, about 30 minutes. (Dough will be lumpy and streaky.)
- Roll out dough on a floured surface with a floured rolling pin into a 15- by- 8-inch rectangle. Arrange dough with a short side nearest you, then fold dough into thirds like a letter: bottom third up and top third down over dough. Rewrap dough and chill until firm, about 30 minutes.
- Arrange dough with a short side nearest you on a floured surface and repeat rolling out, folding, and chilling 2 more times. Brush off any excess flour, then wrap dough in plastic wrap and chill at least 1 hour.
ROUGH PUFF PASTRY
Use this great recipe for rough puff pastry to make Apple and Passion Fruit Tartlets and Olive Straws -- all three recipes are courtesy of Michel Roux.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 2 pounds, 10 ounces
Number Of Ingredients 4
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.
Tips for Making Rough Puff Pastry:
- Use cold butter: Cold butter is easier to work with and will create a more flaky pastry.
- Work quickly: The more you work the dough, the tougher it will become. Work quickly to keep the butter cold and prevent the gluten from developing.
- Don't over-mix the dough: Over-mixing the dough will make it tough. Mix the dough just until it comes together.
- Chill the dough between folds: Chilling the dough between folds will help to keep the butter cold and create a more flaky pastry.
- Bake the pastry at a high temperature: Baking the pastry at a high temperature will help to create a crispy, flaky crust.
Conclusion:
Rough puff pastry is a versatile dough that can be used to make a variety of delicious pastries. With a little practice, you can master the technique of making rough puff pastry and impress your friends and family with your baking skills.
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