Rough puff pastry
Preppy Kitchen · ♥ 14K likes · 786.5K views · 13 min video
Read about pie and pastry doughs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 240 g all-purpose flour
- 1 tbsp granulated sugar
- ½ tsp salt
Whisk the flour, sugar and salt in a large bowl.
Grate the frozen butter into the flour, tossing it through as it goes so it does not clump; repeat with the second stick, flouring the grater if sticky. Refrigerate or freeze the bowl if interrupted.
- 6 tbsp cold water
Drizzle in six tablespoons of cold water while mixing, adding more a tablespoon at a time only until a handful squeezed together holds; the dough stays dry and shaggy.
Adding just enough cold water
Knead gently in the bowl with the palm, keeping the butter intact.
Turn out, press into a square about an inch to three quarters of an inch (2 to 2.5 cm) thick, wrap tightly in plastic and chill one hour.
On a lightly floured surface roll to a rectangle about half an inch thick and fold in thirds like a letter.
Rotate 90 degrees and repeat for four rolls and folds in all, tapping with the rolling pin to bring it together; then one final fold into thirds.
Wrap in plastic and chill at least two hours or up to two days, or freeze up to two months and thaw before using.
To freeze, roll to an eighth of an inch on parchment, cover with more parchment, fold in thirds and wrap.
Layers, freezing and oven temperature
Bake at the temperature the recipe calls for; plain puff pastry probably 400F, a Danish 375F.
Roll to about an eighth of an inch and cut with a pizza cutter; score a border for a filled tart, or make turnovers or Danishes, brushing with egg wash for gloss and color.