Rough Puff Pastry
- Preparation and cooking time
- Prep:
- 2 hours chilling
- More effort
- Makes 600g pastry
Skip to ingredients
- 260 g unsalted butter frozen and then grated
- 350 g Plain flour
- 120 - 150 ml ice cold water
- 1 tsp salt
- 1/2 tsp white vinegar (preferable) or lemon juice
Method
step 1
In a bowl, mix the flour, salt and the 60g of butter. With your fingers quickly rub the butter into the flour. You can also do this in a food processor.step 2
Add the vinegar (or lemon) and water, a tablespoon at a time, while mixing with a wooden spoon or your finger tips to bring the dough together. Add enough water to form a firm dough that is not sticky or too wet. Leave it to rest for about 5 minutes in the fridge.step 3
Roll the dough out into a long rectangle about 15cm wide, and 40cm long.step 4
Sprinkle 100g of grated butter on 2/3rds of the area of this rectangle.step 5
Fold over the portion without butter, towards the middle. Then fold over the other end, over the first fold.step 6
Turn the dough 90 degrees and roll it out to form another long rectangle, about 15cm wide, and 40cm long.step 7
Repeat with the rest of the butter and fold over.step 8
Complete 3 more folds so you have folded the dough about 5 times. You shouldn’t need to refrigerate between folds, if you work quickly, but if it’s a hot day and the butter starts to seep through, keep the dough in the freezer for about 10 minutes to harden the butter and continue.step 9
After the fifth and final folding, wrap the dough in plastic wrap and store it in the fridge for at least 2 hours before using.
