Patricia Phillips
@patriciaphi
Classic Rough Puff Pastry
This Classic Rough Puff Pastry is a flaky and buttery pastry perfect for tarts, pies, and pastries. With a simple technique of rolling and folding, you can achieve a light and airy texture that elevates any dish. Ideal for both novice and experienced bakers, this recipe will guide you through creating a delicious pastry from scratch.
Details
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:4
- Views:4
Recipe Information
- Prep time35 min.
- Total time35 min.
- Servings8
Ingredients
- 2 cups, plus more for dusting
- 1/2 teaspoon
- 1 cup
- 1/2 cup
Cooking Instructions
Follow our step-by-step guide on how to make Classic Rough Puff Pastry.
Step 1
To start your delicious pastry journey, grab your stand mixer and fit it with the paddle attachment.
Step 2
In the mixing bowl, combine the flour and salt, creating a cozy little blend.
Step 3
Next, add the cubed butter and gently toss it with your fingertips until each piece is nicely coated in flourâthis step is all about ensuring that buttery goodness is evenly distributed.
Step 4
Now, pour in some cold water and mix on low speed.
Step 5
In about 45 seconds, youâll notice the dough starting to come together into a shaggy mass, which is just what we want.
Step 6
Once thatâs done, cover the bowl with plastic wrap and pop it in the fridge for about 20 minutes.
Step 7
This will help the butter firm up without becoming brittle, setting the stage for a flaky pastry.
Step 8
After the dough has chilled, lightly flour your work surface and roll it out into a rectangle measuring about 10 1/2 by 6 inches and about 1/2 inch thick.
Step 9
Now comes the fun part: folding! Take one third of the longer side of the rectangle and fold it over the center third, then fold the final third over that, just like youâre folding a letter.
Step 10
Wrap this folded dough tightly in plastic wrap and return it to the fridge for about 30 minutes.
Step 11
Youâre not done yet! Repeat the rolling, folding, and refrigerating process four more times, making sure to turn the dough 90 degrees each time before rolling it out.
Step 12
This technique builds those lovely layers that make your pastry so flaky and irresistible.
Step 13
After your final fold, wrap the dough tightly in plastic wrap once more and refrigerate it until itâs firmâthis can take at least an hour or even up to two days if you want to plan ahead.
Step 14
Each step brings you closer to a delightful pastry thatâs sure to impress, so enjoy the process and the delicious results that await!.