Rough Puff Pastry Without a Food Processor
This rough puff pastry is as flaky and tender as the traditional, laminated type. However, it is much easier to make and far less technical. Ensure your butter and water are as cold as possible to ensure the best results.
Ingredients
- 300 g (2 ⅓ cups) plain (all-purpose) flour
- 2 tsp sugar caster or granulated
- ¼ tsp salt
- 300 g (22 tbsp) unsalted butter half fridge cold and half frozen
- 120 ml (½ cup) ice water see note 2
Instructions
- Cut the refrigerated butter into very thin slices and then return to the refrigerator.
- Grate the frozen butter on the large holes of a box grater and return to the freezer until needed.
- In a large mixing bowl, whisk together the flour, sugar and salt. Add the sliced butter pieces and, using your fingertips, toss so that all pieces are coated in flour. Gently flatten some of the wider pieces of butter to thin them out, but be careful not to break apart the pieces too much.
- Add the grated butter and, using your fingertips, toss until just combined and completely coated in the butter.
- Pour in about 60ml (¼ cup) of the ice water (avoiding any ice cubes!) and mix to combine with a fork. Continue gradually adding water until a shaggy dough forms and there are no dry spots of flour - you may not need all of the 120ml (½ cup) of water, or you may need more.
- Turn the dough out onto a clean work surface and pat into a rectangular shape. Cover with plastic wrap and use a rolling pin to fill in any gaps between the pastry and the plastic wrap, ensuring it has sharp corners and is of an even thickness. This will make rolling it out much easier. Move the pastry to the freezer for 10 minutes and then to the refrigerator for an additional 20 minutes.
- Remove the pastry from the freezer and turn it out onto a lightly floured work surface. Gently, but quickly, roll the dough out in a rectangular shape until it has an even thickness of about 5mm (¼in). Ensure the corners remain square as you roll.
- Fold the upper one-third of the dough down to the centre of the dough. Fold the bottom one-third of dough to cover the top third - the fold should resemble that of a business letter. (see note 3)
- Turn the pastry 90° and begin to roll out again until it reaches the same 5mm (¼in) thickness. Follow with another letter fold.
- Cover the pastry with plastic wrap and freeze for 10 minutes and refrigerate for an additional 20 minutes before rolling out and using as desired. Do not unfold the pastry when rolling out - simply roll out on top of the folds. (see note 4)
Video
Notes
- After prepping the butter, keep it in the freezer or refrigerator right up until you're ready to use it to prevent it from becoming too soft.
- You may need more water than this, however, you may also use less. Every flour type and brand will hydrate differently. Factors such as the humidity of the day and your altitude can also effect flour hydration. In general, it is always better to err on the side over hydration than under, as it is much easier to adjust with more flour when it comes time to rolling out the dough.
- If you find the pastry is becoming too warm or any butter is feeling very soft, transfer the dough to the freezer for 10 minutes before continuing on with the second turn.
- The puff pastry, well-wrapped in plastic, can last for a few days in the refrigerator. It will keep in the freezer for up to six months.
Nutrition
Serving: 32.5g | Calories: 164kcal | Carbohydrates: 12g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 31mg | Potassium: 20mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 375IU | Calcium: 6mg | Iron: 1mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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