Rough Puff Pastry Recipe

Every time I make rough puff pastry I am surprised of the flaky and crispy pastries I get using this method. This quick recipe incorporate the butter into the flour and involves just some repeated rolling and folding without needing to refrigerate between. It takes no more than 15 minutes to prepare and gets very similar results to a classic puff pastry dough.

To print the recipe check the full recipe on my blog:

Ingredients

Makes about 10 oz (300g) puff pastry dough

Rough Puff Pastry
1 1/4 cup (157g) all-purpose flour
1/2 cup + 3 tbsp (157g) butter, chilled, cut in small cubes
1/2 tsp (3g) salt
1/3 cup (80ml) ice cold water

For Apple Pastries
3 tbsp (45g) sugar
1 tsp (3g) cinnamon
1 small egg, beaten
1 1 medium apple, cored and cut into thin slices

1. Prepare the rough puff pastry. In a large bowl sift the flour and salt. Incorporate butter to the flour, using a pastry blender or a fork or a pastry processor, until crumbs are formed. Add the water and stir until the water is incorporated. Don’t overwork the dough as butter chunks need to remain visible. Wrap it with plastic wrap, and refrigerate for 20 minutes.

2. Onto a lightly floured work surface, roll the dough until 3 times the length, to a rectangle of about 6 X 17 inches (15 cmX45 cm). Fold the top third down to the center, then the bottom third up and over that. If necessary brush the excess flour. Turn it to the left or right and roll out again to three times the length. Repeat the rolling and folding for a total of 4 to 6 times. If the dough gets sticky during the process refrigerate for 30 minutes and continue.

3. Cover with plastic wrap and chill for at least 30 minutes before rolling to use. You can also chill the dough overnight and keeps well for a couple of days refrigerated.

4. Make the apple pastries.

5. Preheat oven to 400F (200C).

6. In a small bowl combine sugar with cinnamon.

7. Onto a floured surface roll the dough into a 12×17 inch (30x45cm) rectangle. Cut the dough into 6 pieces. Transfer the dough pieces into a parchment paper lined baking sheet.

8. Use a fork to prick the center of each piece and brush with beaten egg.

9. Sprinkle some of the cinnamon sugar over the pastries and arrange apple slices into the center of each. Sprinkle some more cinnamon sugar on top of apples.

10. Bake for 20-25 minutes until puffed and golden.

11. Cool completely to a wire rack. Dust with powdered sugar before serving if desired.

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5 Comments

  1. solitaire777 says:

    Is it possible to substitute honey for the sugar? I only use organic honey as my sweetener.

  2. Achin Datyal says:

    nw we realise y we should purchase puff pastry sheets from market

  3. Vinay Nagendra Camala says:

    Nice song during first half of the video. And great way of cooking as always.

  4. Kay Nesbeth says:

    can you substitute the egg if there is a egg allergies?

  5. Saja ALshammary says:

    I liked 😍😍😍

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