Handmade Puff Pastry (Rough Puff Method!)

Rough puff pastry is the perfect choice for anyone wanting to create the flaky, buttery magic of puff pastry without the time-consuming process of traditional lamination. This simplified version still gives you those delightful layers, and with the right techniques, you can make it right at home.

The secret to a perfect rough puff lies in keeping everything cold and handling the dough with care. Using European butter is highly recommended for this recipe, as its higher fat content adds more flavor and helps achieve that classic, delicate flakiness. When you bake the pastry, the butter melts and releases steam, puffing up the dough into beautifully separated layers that are both crisp and tender.

The result is a pastry with a rich, buttery flavor that has the perfect balance of crispness and tenderness. It works wonderfully for pies, tarts, turnovers, or even savory pastries. Rough puff is all about simplicity, a touch of patience, and the reward of a golden, flaky, irresistible pastry. Once you taste the homemade version, you’ll never look back.

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Handmade Puff Pastry (Rough Puff Method!)

Yield: 2 10-inch pie crusts

Author: Yasmeen's Kitchen Diary

Prep time: 1 HourInactive time: 2 HourTotal time: 3 Hour

Rough puff pastry has a rich, buttery flavour with a delicate sweetness, creating a perfect balance for both sweet and savoury dishes. The dough bakes into crisp, golden layers that are tender and flaky, delivering an irresistible lightness in every bite.

Ingredients

• 3 sticks unsalted butter (350 g), chilled
• 3½ cups (450 g) all-purpose flour, plus more for rolling
• 2 tablespoons (30 g) sugar
• 2 teaspoons (10 g) salt
• ¼ cup ice cold water, 2 tablespoons at a time, of ice cold water. Amount depends on the consistency of the dough

Instructions

Prepare the Butter and Dry Ingredients

1. Divide the butter in half. Place one half (170g) in the freezer for 10-15 minutes until it firms up but is still easy to handle.
2. Slice the other half of the butter into thin squares and set aside.
3. In a large mixing bowl, combine the flour (450 g), sugar (2 tbsp), and salt (2 tsp). Mix well to ensure the ingredients are evenly distributed.

Prepare the Dough

1. Once the butter from the freezer is firm, grate it into the flour mixture using a box grater.
2. Toss the grated butter in the flour to coat evenly. This helps ensure that the butter stays separated throughout the dough.
3. Add the sliced butter pieces into the flour mixture. Keep them intact to help create the flaky layers in the pastry.
4. Gradually add 1/4 cup of ice-cold water while tossing the mixture. Add more water, a tablespoon at a time, if needed, until the dough just starts to come together.
5. Be careful not to over-hydrate, you want the dough to be a bit crumbly.
6. Use your hands to gently bring the dough together, but avoid overworking it.
7. If there are dry spots, add a small amount of ice water to incorporate them.
8. Wrap the dough in plastic wrap and shape the dough into a rough square or rectangle with a rolling pin and chill in the fridge for at least 2 hours.

Roll and Fold

1. Remove the chilled dough from the fridge. On a lightly floured surface, use a rolling pin to roll the dough into a rectangle.
2. Perform a "letter fold" by folding the bottom third up to the center and then folding the top third over it.
3. Rotate the dough 90 degrees and roll it out again. Repeat the folding process 2-3 times.
4. Wrap the folded dough in plastic wrap and chill it for another 30 minutes to 1 hour. This helps relax the gluten and keeps the butter firm.Your rough puff pastry is now ready to be rolled out and used for your favourite baked goods, such as tarts, hand pies, or savory pastries!

Notes

Keep everything cold: The secret to a flaky pastry is keeping the butter and dough as cold as possible. If the butter starts to soften too much, place it back in the refrigerator before proceeding. Cold butter ensures that distinct layers form during baking.

Work quickly: When working with butter and pastry, speed is your best friend. The less time the butter spends at room temperature, the better.

Don’t overwork the dough: Handle the dough gently to avoid over-developing gluten, which can make the pastry tough. You want to maintain visible pieces of butter throughout the dough, which will create those beautiful, flaky layers.

Use European Butter if possible: European butter has a higher fat content, which gives you a richer, flakier pastry. We want a butter that has 82%+ fat content.

Resting is key: Chilling the dough at each stage is crucial to allow the gluten to relax and to keep the butter layers intact. This results in a more tender and flaky pastry.

Storage Instructions:



Refrigeration:  

  - If you’re not using the pastry right away, wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. Before rolling out, let the dough sit at room temperature for about 10-15 minutes to soften slightly.

Freezing:  

  - For longer storage, wrap the dough tightly in plastic wrap and then in an airtight freezer bag or container. It can be stored in the freezer for up to 2 months.

  - When you’re ready to use the dough, transfer it to the refrigerator and let it thaw overnight. Once thawed, let it sit at room temperature for a few minutes before rolling out.

Pre-Baked Pastry:  

  - If you’ve already baked the pastry and have leftovers, store them in an airtight container at room temperature for up to 2 days. You can also re-crisp it in a 350°F (175°C) oven for a few minutes before serving.

Nutrition Facts

Calories

2058

Fat (grams)

140 g

Sat. Fat (grams)

87 g

Carbs (grams)

179 g

Fiber (grams)

6 g

Net carbs

173 g

Sugar (grams)

13 g

Protein (grams)

24 g

Sodium (milligrams)

2350 mg

Cholesterol (grams)

364 mg

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