Rough puff pastry is a simple and delicious alternative to traditional puff pastry, perfect for home bakers who want to create light, flaky, and buttery pastries without spending hours in the kitchen. Unlike classic puff pastry, which requires multiple layers of folding and chilling, rough puff pastry uses a quicker method that combines cold butter with flour before adding water to form a dough. The dough is then rolled, folded, and chilled to create beautiful layers that puff up during baking. This easy rough puff pastry recipe is ideal for beginners because it requires fewer steps while still delivering excellent results. With just a few basic ingredients, including all-purpose flour, cold butter, salt, and ice-cold water, you can prepare homemade pastry that tastes fresh and has a wonderfully crisp texture. Keeping the ingredients cold is essential for achieving those signature flaky layers, so be sure to chill the dough whenever it becomes too soft to handle.
Homemade rough puff pastry is incredibly versatile and can be used in many sweet and savory recipes. You can use it to make apple turnovers, fruit tarts, cheese straws, sausage rolls, savory pies, and other delicious baked treats. Its rich, buttery flavor and crisp texture make it a wonderful addition to both everyday meals and special occasions. For the best results, avoid overworking the dough and leave visible pieces of butter throughout the mixture, as these help create steam and separate the layers during baking. Allowing the pastry to rest in the refrigerator before baking also helps prevent shrinkage and improves its texture. Once you learn how to make rough puff pastry from scratch, you can enjoy fresh, homemade pastry whenever you need it. Whether you are preparing a quick dessert for your family or an elegant appetizer for guests, this easy rough puff pastry recipe is a reliable choice for creating impressive baked goods with minimal effort.
Rough Puff Pastry Recipe by The Easy Kitchen(pie and tarts)
This the quick way to make puff pastry. Rolling and folding the pastry dough creates layers of pastry and pockets of butter. The cooked pastry will be buttery, puffy, and light if made well.Ingredients:
200g/ 2 cups plain/ all purpose flour
1 pinch of salt
150g/ 10 tablespoons unsalted butter, chilled
About 150ml/ 2/3 cup ice cold water
Make about 550g / 1 ¼ lbs(enough to line or make a 30cm / 12 inch pie plate or base)
Procedures:
Sift the flour and salt together into a large mixing bowl.
Quickly cut the butter into small cubes, about the size of the top of your little finger.
Stir the butter into the flour with a round-bladed knife so that it is evenly distributed.
Drizzle the water over the surface, then mix with the knife until the dough starts to come together in a messy lump.
Tip out onto a lightly floured surface and knead lightly until it forms a streaky, rather lumpy ball. Flatten the ball with the palm of your hand and wrap in clingfilm/plastic wrap chill for 30 minutes, until firm.
Unwrap the chilled pastry and, on a lightly floured surface, roll out away from you into a long rectangle, there times longer than it is wide ( no exact measurements needed here, but it should be about 1 cm / ½ inch thick) 1. Mark the pastry lightly into 3 equal sections with a blunt knife. Now fold the third closest to you up over the middle third. Brush off any excess flour with a dry pastry brush 2. Then bring the top third over towards you to cover the folded two thirds 3.
Give the pastry a quarter turn anti-clockwise so that it looks like a closed book. Seal the edges lightly with a rolling pin to stop them sliding out of shape 4. Now roll out, always away from you in one direction, until it is the same-sized rectangle as before fold in the bottom and top thirds in the same way as before, wrap in chingfilm/ plastic wrap and hill for 15 minutes. Do this rolling and folding four more times; then the pastry is ready to be seen in the recipe. End.
200g/ 2 cups plain/ all purpose flour
1 pinch of salt
150g/ 10 tablespoons unsalted butter, chilled
About 150ml/ 2/3 cup ice cold water
Make about 550g / 1 ¼ lbs(enough to line or make a 30cm / 12 inch pie plate or base)
Procedures:
Sift the flour and salt together into a large mixing bowl.
Quickly cut the butter into small cubes, about the size of the top of your little finger.
Stir the butter into the flour with a round-bladed knife so that it is evenly distributed.
Drizzle the water over the surface, then mix with the knife until the dough starts to come together in a messy lump.
Tip out onto a lightly floured surface and knead lightly until it forms a streaky, rather lumpy ball. Flatten the ball with the palm of your hand and wrap in clingfilm/plastic wrap chill for 30 minutes, until firm.
Unwrap the chilled pastry and, on a lightly floured surface, roll out away from you into a long rectangle, there times longer than it is wide ( no exact measurements needed here, but it should be about 1 cm / ½ inch thick) 1. Mark the pastry lightly into 3 equal sections with a blunt knife. Now fold the third closest to you up over the middle third. Brush off any excess flour with a dry pastry brush 2. Then bring the top third over towards you to cover the folded two thirds 3.
Give the pastry a quarter turn anti-clockwise so that it looks like a closed book. Seal the edges lightly with a rolling pin to stop them sliding out of shape 4. Now roll out, always away from you in one direction, until it is the same-sized rectangle as before fold in the bottom and top thirds in the same way as before, wrap in chingfilm/ plastic wrap and hill for 15 minutes. Do this rolling and folding four more times; then the pastry is ready to be seen in the recipe. End.
0 Comments