Puff Pastry has always been an essential in my household. Everything I love uses a good pastry such as sausage rolls, pies, strawberry and blueberry turnovers and cinnamon twists. But making it was always hard! Not this one. This is the rough puff method that is 90% as good as the O.G puff pastry.
Before you start, please make sure the room is cold. In a big bowl, combine the flour and salt together.
Dice the *cold butter into cubes and add it into the flour mixture. Toss the flour over the diced butter then proceed to squish each cube into flat/broken pieces. Do not focus too much on the squish otherwise it may melt.
Gradually add in the ice-cold water and toss the flour and butter mixture among it. *You may not need to use all of the water. It just needs to bind together cohesively. Do not be a dufus and just dump in all of the water.
Proceed to knead the dough in the bowl a few times until everything becomes a squished dough. A few dry bits are OK.
Cover with plastic and place the dough into the freezer for 15 minutes.
Remove the dough onto a surface slightly dusted in flour. Proceed to roll the dough into a big square/rectangle that is 1cm thick.
Fold the dough in half, then into quarters. Place it back into the freezer for 15 minutes.
Remove the dough and repeat the same process, another 3 more times totalling to 4 quarter folds and 45 minutes of freezer rest.
On the final fold, place into the fridge for a minimum of 2 hours then it is ready to use.
Recipe Video
Recipe Note
1. If your butter is easily melted or your house is hot, utilise the freezer in between folds. You can use the fridge but this opens the opportunity for the butter to melt thus creating a more brioche-y result.
2. The water amount will vary depending on the flour and humidity. Gradually add it in. Typically, I never need to exceed 125 ml but at times I have only needed to add 100 ml. The squished result should look very dry but it's mended. That's what you are after.
The Best Puff Pastry (Rough Puff Method)
Rated 5.0 stars by 4 users
Category
Pastry
Author:
Kane Bergman
Servings
1 Sheet
Prep Time
2 hours
Cook Time
15-30 minutes
Puff Pastry has always been an essential in my household. Everything I love uses a good pastry such as sausage rolls, pies, strawberry and blueberry turnovers and cinnamon twists. But making it was always hard! Not this one. This is the rough puff method that is 90% as good as the O.G puff pastry.
Ingredients
300 g All-Purpose Flour plain flour
10 g Salt
230 g Unsalted Butter cold, cubed
~125 ml Water ice cold
Directions
Before you start, please make sure the room is cold. In a big bowl, combine the flour and salt together.
Dice the *cold butter into cubes and add it into the flour mixture. Toss the flour over the diced butter then proceed to squish each cube into flat/broken pieces. Do not focus too much on the squish otherwise it may melt.
Gradually add in the ice-cold water and toss the flour and butter mixture among it. *You may not need to use all of the water. It just needs to bind together cohesively. Do not be a dufus and just dump in all of the water.
Proceed to knead the dough in the bowl a few times until everything becomes a squished dough. A few dry bits are OK.
Cover with plastic and place the dough into the freezer for 15 minutes.
Remove the dough onto a surface slightly dusted in flour. Proceed to roll the dough into a big square/rectangle that is 1cm thick.
Fold the dough in half, then into quarters. Place it back into the freezer for 15 minutes.
Remove the dough and repeat the same process, another 3 more times totalling to 4 quarter folds and 45 minutes of freezer rest.
On the final fold, place into the fridge for a minimum of 2 hours then it is ready to use.
Recipe Video
Recipe Note
1. If your butter is easily melted or your house is hot, utilise the freezer in between folds. You can use the fridge but this opens the opportunity for the butter to melt thus creating a more brioche-y result.
2. The water amount will vary depending on the flour and humidity. Gradually add it in. Typically, I never need to exceed 125 ml but at times I have only needed to add 100 ml. The squished result should look very dry but it's mended. That's what you are after.
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