Making Rough Puff Pastry
This is a faster, more forgiving way to achieve the lift and shatter of traditional puff pastry without the stress of managing a solid block of butter. You are looking for a marbled, streaky dough that looks messy before it ever hits the tray.
Cold is your only leverage
If your butter melts into the flour, you lose the layers and end up with a dense cracker. Work quickly and return the dough to the fridge the moment it feels pliable or soft.
- large mixing bowl
- bench scraper
- rolling pin
- floured work surface
What goes in.
- 250gall-purpose flour
- 250gcold unsalted butter, cut into 1-inch cubes
- 1/2 tspfine sea salt
- 125mlice water
Keep the butter chunks
When mixing, leave the butter in visible, marble-sized chunks. These chunks are the building blocks that flatten into sheets during the rolling process.
The method.
Mix the dry
Whisk the flour and salt in your bowl. Toss in the cold butter cubes until they are lightly coated with flour.
Hydrate
Add the ice water and mix with a flat blade or your hands just until the dough barely clumps together. It will look shaggy and uneven.
First roll
Turn the mass onto a floured surface. Roll it into a rough rectangle, about 8x12 inches. Fold it into thirds like a letter.
Rotate and repeat
Rotate the dough 90 degrees. Roll out to the same rectangle size and fold into thirds again. This completes two turns.
Chill
Wrap the dough in parchment and refrigerate for 30 minutes. Repeat the rolling and folding process two more times for a total of six turns.
Other turns to take.
Sweet pastry
Add 2 tablespoons of superfine sugar to the flour before adding water if you are using this for fruit tarts or cream-filled pastries.
When it doesn't go to plan.
Always use a sharp knife to trim the edges of your dough before baking; blunt edges seal the layers together and prevent the pastry from rising.
If the butter starts smearing into the flour while rolling, stop immediately and chill for another 20 minutes.
Store the finished dough tightly wrapped in plastic for up to three days in the fridge, or freeze it for a month.
The ones that keep coming up.
Why is my dough shrinking in the oven?
The dough has not rested enough. After your final turn, let it sit in the fridge for at least an hour to allow the gluten to relax completely.
Can I use a food processor?
It is possible, but risky. Pulse only a few times. If you process too much, the butter will incorporate fully and you will end up with a shortcrust instead of puff.
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