Rough Puff Pastry

In the UK you take for granted all the different size and ways to buy Puff Pastry, but so far in Turkey (please do correct me if I am wrong) I have only really found puff Pastry in small squares.  Fine for some things, but when you want a large sheet of Puff Pastry they are just not very good.  However there is a pastry called Rough Puff which is easy to make and just as good as Puff Pastry.

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The main thing with making any type of Pastry is cold and its especially important that you make sure you keep this pastry as cold as possible while working with it for the best results.

This recipe will make about 450g/1 lb of Rough Puff Pastry.  Rough Puff will freeze well for use later.

Ingredients for Ruff Puff Pastry

225g/8 oz plain flour

1/4 tsp salt

175g/6 oz butter

1 tsp of Lemon juice

Method for the Ruff Puff Pastry

Sift the flour into a bowl and add the salt.  Make sure your butter is very cold before adding to the flour, cut your butter into small chunks and add to the flour and using a knife mix lightly into the flour.  Then add in your lemon juice and gradually add in ice cold water, do this slowly as you don’t want the dough to be to wet.  Gradually bring the flour and butter together to make a dough.

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Lightly flour a surface and roll out the dough

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into and oblong shape then mark the dough into 3rds

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and fold the thirds onto each

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and then roll the dough out again.  Repeat this process 4 times.  Wrap the dough in cling film and leave in the fridge for at least an hour before use.

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When you are ready to use the dough, take it from the fridge and roll it out to the shape and size you require, don’t roll it to thin or it won’t puff up.

© 2014 – 2015, Kerry Arslan. All rights reserved.

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