rough puff pastry

A quick and easy rough puff pastry recipe for deliciously crispy, flaky, buttery puff pastry that you can make from scratch in 30 minutes.EASY - This is an EASY version of classic puff pastry. If you&#039;re making this for the first time, read the whole recipe + post first and don&#039;t rush through the process of making this. The dough may require chilling time in between if it&#039;s a very warm day. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. You‌ ‌can‌ ‌access‌ ‌metric‌ ‌weight‌ ‌measurements‌ ‌using‌ ‌the‌ ‌toggle‌ ‌button‌ ‌below‌ ‌the‌ ‌ingredient‌ ‌list.‌ 

Easy Rough Puff Pastry

2.1 oz unsalted butter (grated and frozen)

oz unsalted butter (grated and frozen (weigh the butter after grating it))

12.3 oz AP flour

water

salt

tsp lemon / lime juice ((or white vinegar))

In a bowl, combine the flour, salt and the 60g of butter. With your fingers quickly rub the butter into the flour.

Add the 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 tacky or too wet).

Knead the dough on a floured surface for about a minute, and leave it to rest for about 5 minutes (in the fridge).

Roll the dough out into a long rectangle (about 6 – 7 inches wide, and 15 – 16 inches long).

Sprinkle 100g of grated butter on 2/3rds of the area of this rectangle.

Fold over the portion without butter, towards the middle.

Then fold over the other end, over the first fold. You completed one fold (while laminating butter).

Turn the dough 90 degrees and roll it out to form another long rectangle (about 5 – 6 inches wide, and 15 – 16 inches long).

Repeat with the rest of the butter and fold over, (completed 2nd fold with second lamination) and turn 90 degrees. Now you have incorporated all the butter in two folds.

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, HOWEVER 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.

After the fifth and final folding, wrap the dough in plastic wrap and store it in the fridge until needed.

Let it rest for at least 2 hours before using. (I prefer to leave it longer, even overnight for best results.)

If you're not using it right away, cut the dough in half, wrap individual pieces in plastic wrap and store in the freezer.

How to make puff pastry from scratch! This is an easy &quot;rough&quot; puff pastry recipe that yields flakey, buttery layers. If this is your first time making puff pastry, I highly recommend reading through the post and watching the video (below the recipe)before beginning.This recipe makes the equivalent of one standard box of store-bought puff pastry.

Easy "Rough" Homemade Puff Pastry

all-purpose flour (280 grams)

sugar

unsalted butter (226 grams)

7-8 Tablespoons ice water (or more, as needed)

Whisk together flour, sugar, and salt in a large bowl.

Use a box grater to grate your butter into the flour mixture, briefly tossing the butter each time you’ve shredded about ½ stick so that it doesn’t clump together.

Once you’ve grated all of your butter, stir briefly with a wooden spoon so butter is not clumping together and all is coated in flour.

While stirring (by hand with a wooden spoon -- do not use an electric mixer or over-mix this recipe) slowly drizzle ice water into the flour/butter mixture. Add just enough ice water so that if you pinch the dough it will hold its shape and not fall apart (see photos in post, the dough will otherwise be quite shaggy). If the mixture is still dry and crumbly and not sticking to itself when pressed after you have added 8 Tablespoons, add additional water one tablespoon at a time. Take care to not overwork the dough or it will be tough.

Once the dough is clinging together when pinched, it will still be quite shaggy. Transfer to a lightly floured surface and work the dough together with your palms to make dough cling together. Work (with your palm) into a 6x3” rectangle (it will almost look like a brick!).

Wrap dough thoroughly with plastic wrap and transfer to the refrigerator to chill for at least 30 minutes.

Once dough has chilled, remove from refrigerator and roll into an 8x12” rectangle.

Fold dough into thirds (like you are folding a letter, see photos in post or see video below for visual for each step), rotate 90 degrees, and then roll dough into an 8x12” rectangle again.

Fold into thirds again, and repeat this process of folding and rolling until you have done four turns of your dough.

Wrap dough well with plastic wrap and return to refrigerator to chill for at least another 30 minutes before using as directed in your recipe.

This puff pastry recipe makes the equivalent of two sheets of store-bought puff pastry. To use, divide into two, roll into a ⅛” thick rectangle, and use as indicated in your recipe.

https://www.youtube.com/watch?v=qCIWNLBiAD0

Today we're skipping the frozen store-bought sheets and making our own homemade, easy Puff Pastry recipe!

↓↓↓↓↓CLICK FOR MORE↓↓↓↓↓↓

Full Printable Recipe: https://sugarspunrun.com/how-to-make-puff-pastry-recipe/

Ingredients

2 1/4 cups all-purpose flour 280g
1 Tablespoon granulated sugar
1 teaspoon salt
1 cup cold butter 226g
7-8 Tablespoons ice water or more, as needed

Instructions
Whisk together flour, sugar, and salt in a large bowl.
Use a box grater to grate your butter into the flour mixture, briefly tossing the butter each time you’ve shredded about ½ stick so that it doesn’t clump together.
Once you’ve grated all of your butter, stir briefly with a wooden spoon so butter is not clumping together and all is coated in flour.
While stirring, slowly drizzle ice water into the flour/butter mixture. Add just enough ice water so that if you pinch the dough it will hold its shape and not fall apart. If the mixture is still dry and crumbly after you have added 8 Tablespoons, add additional water one tablespoon at a time. Take care to not overwork the dough or it will be tough.
Once the dough is clinging together when pinched, it will still be a bit shaggy. Transfer to a lightly floured surface and work the dough together with your palms to make dough cling together. Work (with your palm) into a 6x3” rectangle (it will almost look like a brick!).
Wrap dough thoroughly with plastic wrap and transfer to the refrigerator to chill for at least 30 minutes.
Once dough has chilled, remove from refrigerator and roll into an 8x12” rectangle.
Fold dough into thirds (like you are folding a letter, see photos in post or see video below for visual for each step), rotate 90 degrees, and then roll dough into an 8x12” rectangle again.
Fold into thirds again, and repeat this process of folding and rolling until you have done four turns of your dough.
Wrap dough well with plastic wrap and return to refrigerator to chill for at least another 30 minutes.
This makes the equivalent of two sheets of store bought puff pastry. To use, divide into two, roll into a ⅛” rectangle, and use as indicated in your recipe.

Notes
This puff pastry may be stored in the refrigerator for several days or it may be frozen (make sure to wrap it well) for several months and then thawed in the refrigerator before using

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Recommended equipment
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How to Make Puff Pastry

This easy rough puff pastry made from scratch is buttery, flaky and so delicious that after your first batch, you’ll be thinking of countless ways to use it.

unsalted butter

all-purpose flour ((175 grams))

If using frozen butter, take it out of the freezer to let it warm up just a bit while preparing other ingredients.

Prepare a cup of cold water and add a few ice cubes to it so it gets ice cold.

Place your mixing bowl into the refrigerator for a few minutes to cool it down.

It’s really important to keep the ingredients (especially the butter) cold so the butter and flour do not mix and meld together. The butter should be distributed throughout the dough Keeping the butter and flour separate creates the lamination, or layers, in the puff pastry.

Prepare your rough puff pastry ingredients:

Mix together the flour and salt in your chilled bowl.

Use a hand grater to grate your cold butter on top of the flour and salt. Work quickly so the butter stays cold.

Mix flour, salt, and grated butter together until the mixture turns coarse and crumbly.

Add 6 tablespoons ice water one tablespoon at a time and mix with a rubber spatula before adding the next one until the dough comes together. Add another tablespoon of ice water if you see there is an excess of flour in the bowl and the dough is dry.

Now you can use your hands to press the dough together into a ball and quickly form a rough disk. At this stage, the puff pastry dough will be a little shaggy and streaky which is ok. Make sure you do not overwork the dough.

Immediately wrap your rough puff pastry dough in plastic wrap and chill it in the refrigerator for at least 30 minutes or in the freezer for 15 minutes.

Make the rough puff pastry dough:

Flour a surface, preferably a stone countertop to keep the dough cool and flour your rolling pin thoroughly as well.

After the dough has chilled, transfer it to a floured surface (reserve the plastic wrap for use again) and use a rolling pin to roll it out into a 6x15 inch rectangle (15x38 cm). Use the rolling pin or your hands to push the edges of the dough inward if they begin to crack; keep your rectangle’s edges straight and not rounded. No need to be obsessive, but neatness does matter to creating uniform layers.

When rolling out the dough, it is important to work quickly to keep the dough cool.

Fold one side of the puff pastry dough over the top of the middle third of the dough and fold the remaining third of the dough on top of that.

Brush off any excess flour from the dough, re-wrap the pastry in the piece of plastic wrap you saved, and chill in the refrigerator for at least 30 minutes or in the freezer for 15 minutes.

I suggest keeping the same rolling surface untouched and ready for the next “turn.”

First turn: roll and fold your rough puff pastry:

Roll the dough out again into a 6x15 inch rectangle (15x38 cm).

Rotate the dough 90 degrees and repeat the same process, rolling out the dough again into another 6x15 inch rectangle and folding the pastry into thirds.

Brush off any loose flour, wrap the pastry again in plastic, and chill in the refrigerator for another 30 minutes or in the freezer for 15 minutes.

Second turn: roll and fold your rough puff pastry twice:

For your third and final turn, repeat the same steps you performed in the second turn. Wrap and return to the refrigerator.

The pastry can be used 90 minutes after the last time you rolled it. You can also leave the pastry in the freezer for up to a month as long as it is sealed tightly in plastic wrap.

Third turn: roll and fold your rough puff pastry twice:

Mince pies made with flaky puff pastry are really special, but rather time consuming. For a slightly quicker version, give this rough puff pastry recipe a go before filling with your choice of mincemeat. This recipe is by Anna Higham, head of bread and pastry at Lyle’s and Flor.

Demerara rough puff pastry mince pies

butter, very cold, cubed

plain flour, plus extra to dust

sea salt flakes

milliliters ice-cold water

demerara sugar, plus extra to sprinkle

free-range egg, beaten,

½ batch https://www.deliciousmagazine.co.uk/recipes/traditional-mincemeat/traditional mincemeat

You’ll also need…

Put the butter in a mixing bowl, add the flour and the salt, then use your fingertips to rub loosely together. Keep some lumps of butter as these will help the pastry puff.

Add the ice-cold water and mix with a round-bladed table knife until the mixture comes together into a dough, then wrap and chill for an hour.

Roll out the dough on a lightly floured surface into a 15cm x 40cm rectangle. Sprinkle with one third of the sugar, then gently press the sugar into the dough with a rolling pin. Take a short end and fold a third of the dough over the centre, then take the other short end and fold that third over the top, as if folding a letter. Wrap, chill and rest the dough for 30-60 minutes.

Roll out the dough on a lightly floured surface to the same size, sprinkle with half the remaining sugar, then repeat the letter fold. Chill the pastry for 30-60 minutes, then repeat using the remaining sugar and the same fold. Chill for 1 hour or overnight (see Make Ahead).

Roll out the dough on a lightly floured surface until 3mm thick and use the large cutter to stamp out circles, re-rolling as needed. Use to line the bases of the muffin/pie tins, then fill with your choice of mincemeat.

Use the smaller cutter to cut lids (re-roll as needed), brush one side with egg wash, then place (egg wash-side down) on top, pressing gently to seal the edges. Brush the pie tops with more egg wash and sprinkle with a little demerara sugar and a tiny pinch of sea salt (the salt balances the flavour). Chill for 20 minutes.

Heat the oven to 200°C/ 180°C fan/gas 6. Cut a small slit or hole in the tops of the pies and bake for 20-30 minutes until golden and crisp. The pies are delicate when they’re warm, so cool in the tins for 5 minutes before gently removing and cooling. Warm through briefly to serve – they’ve wonderful with a scoop of clotted cream.

Use this in-depth tutorial to learn how to make a from-scratch puff pastry dough variation. The homemade dough comes together using a "rough puff" method where you carefully work butter into your dry ingredients and then fold and flatten the dough many times to create countless flaky layers. Make sure you start with very cold butter.

Handmade Puff Pastry (Rough Puff Method)

(1.5 sticks; 170 grams) unsalted butter, very cold and cubed

6-8 Tablespoons (90-120 milliliters) ice cold water

Make the dough

Whisk the flour, sugar, and salt together in a large bowl. Place the cold and cubed butter on top. Gently toss the flour and butter together with your hands, and then briefly rub the butter into the flour to begin combining them, as you can see in the video tutorial above. You do not want to break down the butter too much in this step. This step is only possible if the butter is very cold because if the butter is warm, you&#8217;ll end up with paste. I do not recommend a food processor, pastry cutter, or mixer for this step because it will break down the butter too much.

At this point, the butter is still in large cubes/chunks. Begin adding the ice cold water 1 Tablespoon (15ml) at a time until dough forms 1 large shaggy clump in your bowl. Use your hands to toss the mixture together after you add each Tablespoon. (I usually start with 2 Tablespoons (30ml) of water before I begin tossing together.) You can use a spatula or spoon for tossing, but I really do recommend your hands so you get a good feel of the dough. As the dough begins to hydrate after about 4 Tablespoons (60ml) of water, you can start lightly squeezing or clumping the dough together with your hands to help bring it together. Mixture will still be very shaggy, as you can see in the video above and photos below. If your dough feels sticky and wet before adding 6 Tablespoons of water, your butter was likely too warm&#8211; you can continue with the recipe, but the dough will not be as flaky.

Pour the shaggy clump of dough out onto a lightly floured work surface. There will still be large chunks of butter at this point and that&#8217;s a good thing. Begin patting the dough down with lightly floured hands until it&#8217;s 3/4 &#8211; 1 inch thick, about a 5&#215;8 inch rectangle. Fold the dough into thirds as if you were folding a business letter. Use your hands to gently flatten and smooth out any cracks in your dough. Wrap it up tightly in plastic wrap, parchment paper, or aluminum foil, or place into any tightly sealed container.

1st refrigeration

Refrigerate dough for at least 2 hours and up to 24 hours.

Roll &amp; Fold

Take the dough out of the refrigerator to begin the “rolling and folding” process. If the dough chilled for longer than about 3 hours, it&#8217;s likely very stiff so let it rest for about 5 minutes before you begin rolling. Lightly flour a work surface. The dough gets sticky, so make sure you have more flour nearby as you roll and fold. Use your hands to gently flatten the dough into a small square. Using a rolling pin, roll the dough into a 6 inch wide and 12 inch tall rectangle that&#8217;s 1/2 inch thick. The exact dimensions are not important, but the thickness is. As you roll, it&#8217;s best to flip the dough over once or twice to make sure it&#8217;s not sticking to your work surface. Lightly flour your work surface as needed. Fold the rectangle into thirds as if it were a business letter. (See photos and video tutorial.) Turn it clockwise or counter clockwise and roll it out into a 6&#215;12 inch 1/2 inch thick rectangle again. Then, fold into thirds again. Turn it clockwise or counter clockwise. You’ll repeat rolling and folding 4 more times for a total of 6 times.

2nd Refrigeration

Wrap up/seal tightly and refrigerate for at least 15 minutes and up to 24 hours before using in your recipe. You can also freeze the dough at this point. See freezing instructions.

So delicious and your video was so helpful!

https://www.youtube.com/watch?v=zSnxZuxwllo

Use this video as a visual as you work through the rough puff pastry recipe.

Get the recipe: https://sallysbakingaddiction.com/rough-puff-pastry/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #puffpastry

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Making Rough Puff Pastry Dough | Sally's Baking Addiction

This easy puff pastry uses a simple and unique method to create a light, flaky, layered pastry in a fraction of the time.  This recipe requires only 20 minutes of active prep time, 2 roll outs, and one chilling period.  No multiple turns, folds, chill and rolls required.  The pastry is incredibly tender and airy with lots of pillowy layers.

Easy Puff Pastry Recipe [Rough Puff Pastry]

tbsp salted butter (I use Hiland Dairy)

(2 loose cups) all purpose flour ((fluff,

(1/2 tsp) salt

(1 1/4 cup) salted butter (I use Hiland Dairy)

(1/2 cup) ice water

flour

Remove 2.5 sticks of butter (280 grams) from the refrigerator and cut each stick of butter into 32 cubes (each tablespoon of butter cut into 4 cubes) and place in a freezer safe plastic dish or bag.

Place the butter cubes in the freezer until ready to use.

Prepare and chill the butter:

Place 85.6 grams (6 tbsp butter) in a small microwave safe bowl.

Microwave on DEFROST for about 30 -35 seconds (time may vary per microwave) to barely soften the butter.  You don&#039;t want there to be any melting occurring.

Set aside.

Prepare the butter layer

Add 2 cups of water and 1 cup ice to a medium bowl.  Set aside.

Add the flour and the salt to a large food processor.

Remove the butter cubes from the freezer, add to the food processor and put on the lid.

Pulse about 20 times until a course meal is formed with pea sized chunks of butter remaining.

Measure out 100 grams of water from the bowl of ice water.

Turn the food processor onto the dough setting (continuous) and slowly add the water in a steady stream to the running food processor.

Continue to let the food processor run until the dough comes together into a ball on one side of the food processor

Place 1 tbsp of flour on a clean, cool work surface and spread out into an even layer.

Turn out the dough onto the floured work surface and quickly knead the 2 tbsp flour into the dough.

Set the dough aside, place another 1 tbsp flour on the work surface, and roll out to 1/4 inch thickness.

Spread 4 tbsp softened butter in a thin layer all over the top of the dough sheet using an offset spatula or the back of a spoon.

Trim the jagged edges off the dough so that it makes a symmetrical rectangle.

Fold the dough in half length wise.  Spread 2 tbsp butter into a thin layer on top.

Then fold the dough into thirds (letter style).

Wrap the dough tightly in plastic wrap and place flat in the refrigerator.

Chill for 1 hour.

Place 1 Tbsp flour on a clean work surface and spread into a thin layer.

Remove the dough from the refrigerator, unwrap, and place on the floured surface.

Roll out to a thickness of 1/4 inch.

Use and bake the rough pastry according to your recipes directions.  For 2 inch by 2 inch puff pastry squares I recommend brushing the top with cream or an egg wash and baking at 375 degrees for 25-27 minutes.  Make sure the pastry dough sheet are VERY cold prior to baking so you may need to place them back into the refrigerator for up to 20 minutes prior to baking.

Make the pastry dough:

These super easy rhubarb tarts are proof that you don't need to spend hours slaving in the kitchen to produce a tasty dessert. Chef Andrew McConnell insists that working with seasonal produce will always win on flavour.

Andrew McConnell's rustic rhubarb tarts

orange

vanilla bean, split, seeds scraped

raw sugar, plus extra to sprinkle

rhubarb,

egg, lightly beaten

Vanilla ice cream, to serve

unsalted butter,

Using a food processor, this Rough Puff Pastry takes a fraction of the time and effort of traditional puff pastry, and produces a beautifully flaky, buttery result!

Quick and Easy Rough Puff Pastry

all-purpose flour

unsalted butter (divided)

tsp kosher salt

Cut 2 sticks (16 tablespoons) of butter into small pieces. Place 12 tablespoons into the freezer for 30 minutes. Leave the remaining 4 tablespoons out on the counter.

Place flour and salt into the food processor and pulse to combine. Add the 4 tablespoons of unfrozen butter into the food processor and run until completely incorporated. Add frozen butter and pulse 4 times (1 second each pulse.) Add 3 tablespoons of the water and pulse twice. Add 3 more tablespoons of  water and pulse 2 more times. If there is still a lot of dry flour, you can add one more tablesppon of water.  It will not look cohesive or form a ball.

Dump onto a lightly floured counter and press together into a 1 inch thick square. If there are little flour bits still at the bottom of the bowl, dump them into the center of your square and fold the dough over to cover them. Those bits will hydrate while you rest your dough. Press back into a 1 inch square. Wrap in plastic and refrigerate 30 minutes to an hour.

Lightly flour your work surface and place the dough down. Sprinkle a bit of flour on top of the dough and on your rolling pin. Roll into a rectangle approximately 15 inches by 6 inches. Fold the bottom third of the dough over the center and the top third down over that. Each time you roll the dough out into a rectangle, fold up and then down, is a fold. This is your first fold.

Turn the dough 90° and again roll out to a 15 inch by 6 inch rectangle. Repeat the folding process; fold the bottom third up and fold the top third down. This is your second fold. Repeat this four more times, for a total of 6 folds.

This gluten free puff pastry is the real deal: incredibly flaky, buttery and tender, and it puffs up beautifully in the oven. The recipe is 100% reliable and fail-proof: it requires minimal effort and very little active prep time, and it’s suitable even for baking beginners. You need just 6 ingredients to make it (no frozen butter!) and you’d never know that it’s gluten free.

Quick &amp; Easy Gluten Free Puff Pastry

caster/superfine sugar

120 g (1 stick + ½

In a large bowl, whisk together all the dry ingredients: gluten free flour blend, sugar, xanthan gum and salt.

Add the 40g of cold cubed butter and, using your fingertips, work it into the dry ingredients until you get a texture resembling fine breadcrumbs.Tip: You can also use a food processor for this step. Once you&#39;ve achieved a breadcrumb-like mixture, transfer it from the bowl of the food processor into a large mixing bowl.

Add the 120g of cold butter slices to the dry ingredients. Toss the mixture with your fingertips so that each butter slice is coated in flour. Separate any slices that have stuck together.

Start adding the cold water, 1-2 tablespoons at a time.After each addition of water, use your fingertips or a fork to toss the mixture around so that the flour gets evenly hydrated (that is, so that the water gets evenly absorbed by the dry ingredients).

Continue adding the water and tossing the mixture until all the flour has been hydrated (there should be no patches of completely dry flour) and the mixture starts clumping together in places. It will still look crumbly at this point – that’s OK!Tip: You might need slightly more or less water than is listed in the recipe (the exact amount will depend on the type/brand of gluten free flour blend you use and some other factors). If there are any patches of dry flour, sprinkle them with some extra cold water until all the flour has been hydrated.

Bring the puff pastry dough together into a ball. To do this, give it a gentle knead and press it against the sides of the bowl. Your dough won’t look perfectly smooth at this stage – it will look slightly “shaggy” and uneven, with a few cracks here or there. That’s perfectly OK. Tip: Don’t overwork the dough, as that can cause the butter to start melting due to the heat from your hands, which can reduce the flakiness of the final pastry (you want the butter to stay in discrete pieces/sheets embedded in the dough). Knead it only until it comes together in a ball.

Wrap the prepared gluten free puff pastry dough in plastic wrap/cling film. Tip: I like to arrange the plastic wrap loosely around the pastry in a roughly rectangular shape and then run over the pastry with a rolling pin to work it all the way to the edges of the plastic wrap. This helps to smooth out the pastry and it gives you a rectangular shape that will come in handy when you roll out the dough during the lamination process.

Making the gluten free puff pastry dough:

Chill the puff pastry dough in the fridge for about 30 minutes. Tip: This chilling step cools down the butter in the dough and firms it up, so that it won’t melt into the surrounding dough during the laminating process.

Chilling the puff pastry dough:

If your puff pastry dough has been in the fridge for longer than 30 minutes, leave it out on the counter at room temperature for a few minutes. You want the dough to be cool but not so cold that it’s hard as a rock. It should be pliable and malleable enough so that you can roll it out without too much cracking.If at any time during the laminating process the pastry feels too soft and the butter starts melting (for example, if you&#39;re working in a very warm kitchen), chill it in the fridge for about 15 minutes before proceeding.

On a lightly floured work surface, roll out the chilled dough into a long rectangle. The exact dimensions of the rectangle aren’t important, aim for a length that’s about three times the width. Tip: Don’t worry if the dough cracks slightly along the edges, the pastry will smooth out with the two letter folds.

First letter fold: Fold one third of the rectangle towards the centre and then fold the other third over it (as you would a letter).

Rotate the folded pastry by 90 degrees, so that the open ends point towards and away from you.

Roll out the pastry again into a long rectangle.

Second letter fold: Fold one third of the rectangle towards the centre and then fold the other third over it (as you would a letter).

Wrap the finished gluten free puff pastry tightly in plastic wrap/cling film and chill in the fridge until needed.It&#39;s best to chill the pastry for at least 30 minutes before rolling it out, if you want to use it straight away.

Use as instructed in the chosen recipe. You can use this gluten free puff pastry in any recipe that calls for puff pastry.

Lamination - two letter folds:

The gluten free puff pastry keeps well tightly wrapped in plastic wrap/cling film in the fridge for about 1 week or in the freezer for up to about 1 month.Tip: I don’t recommend freezing the pastry before the laminating step.

When you want to use it, allow it to thaw at room temperature before rolling it out. If you press down on it with a finger, it should leave an indentation – but it should feel firm, not too soft to the touch.

Storage:

Deliciously laminated dough without the fuss. That&#39;s what this quick &amp; easy recipe for Rough Puff Pastry promises. Using 4 ingredients and just 1 hour of time, you can have a buttery, flaky, and delicious dupe for the traditional French dough that&#39;s used to make everything from croissants and turnovers to sweet tarts and pot pies!

Rough Puff Pastry (Easy Foolproof Recipe)

all-purpose flour (or 3 cups all purpose flour)

Butter (- unsalted or 2 cups chopped butter)

salt (or add as required)

¼ cup ice cold water (+ 1 tablespoon or add as required)

Take the all-purpose flour and salt. If you want you can sift flour and salt together.

Then mix very well. Set aside.

Take the cold unsalted butter and chop it in 1 inch cubes. Overall you will need 2 cups of chopped cold butter. Do note the butter has to be cold and hard. It should not be soft.

Now add the cold butter cubes to the flour and salt mixture.

With a knife or pastry cutter roughly cut the butter in the flour.

Some large pieces or cubes of butter should be there. Do not make to a breadcrumb consistency. The butter should not melt. If the butter begins to melt, then cover and place in the refrigerator for 30 mins.

Then sprinkle ¼ cup + 1 tablespoon ice cold water all over. The water also has to be cold. So do chill water in the fridge before preparing the pastry.

Mixing and preparing pastry dough

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