Rough Puff Pastry
This recipe for puff pastry dough, which we have adapted from Sally's Baking Blog, gives a beautiful buttery and flaky result perfect for any pastry or tart.
Ingredients
ROUGH PUFF PASTRY
- 113 grams unsalted butter *the butter needs to be cold
- 120 grams all purpose flour
- 1/2 tsp salt
- 3-5 tbsp ice water
Instructions
- Make the rough puff pastry at least 2.5 to 3 hours ahead of time for whichever recipe you are using it for; start by combining flour and salt in a bowl.
- Cube the butter and add it to the bowl with the flour and salt.
- Gently press the butter together between your fingers to create flat pieces; you want to keep the butter pieces relatively large at this point! We do recommend doing this by hand to avoid the butter getting mixed too finely into the flour.
- Add ice water, starting with three tablespoons, and start pressing the mixture together until if forms a very shaggy dough that just barely holds together. Add more water if needed a tablespoon at a time, but do not add too much; it's okay if it doesn't hold together perfectly at this stage!
- Turn the dough out onto a floured surface and press into a rough rectangle.
- Roll out until it is 12" long (width doesn't matter as much, but around 6 inches wide is fine).
- Create a letter fold by folding down the bottom third of the dough over the middle third;
- Then fold the top of the dough over the bottom and middle.
- Wrap in plastic wrap and refrigerate for at least 2 hours.
- After the dough has rested in the fridge, roll the dough out on a floured surface to about a 6" x 12" rectangle. You should turn the dough 90 degrees from how you rolled it out the first time (basically, roll out the long edge to be the longest edge of the rectangle!)
- Make another letter fold by repeating the same process, folding the bottom over the middle, then the top over the bottom.
- Turn the dough 90 degrees and repeat the rolling to 6" by 12" rectangle, then repeat the letter fold.
- Do this folding process two more times; you should have completed 5 total letter folds at this stage.
- If the dough is ever getting tough to work with, you can wrap it up and let it rest for 30 minutes in the fridge before continuing.
- After the last fold, wrap the dough and refrigerate for at least 30 minutes; you can also keep it in the fridge for up to 24 hours.
- After the dough has rested, you can roll it out into whatever shape you need it to be for whichever recipe you are using! Check out the fruit pastry recipe for a super easy treat we included right above this recipe section!