Rough puff pastry is a cheat’s way of making puff pastry, a QUICK AND EASY Puff Pastry, if you will. This only takes 30-45 minutes of your time (30 on a cold day and 45 on a hot summer day), and is just as good as classic puff pastry and tastes downright phenomenal! This method of making puff pastry takes short cuts, cutting down on the time it takes to make puff pastry – thus giving you a “rough” puff pastry.
Mix the flour with the salt and add the butter tossing it around to coat it with the flour. Add enough water to bring the mixture together into fairly firm dough.
On a floured surface shape the pastry into a rectangle. Roll out the pastry until it’s a long rectangle approximately 1cm thick. Wipe off any excess flour then fold one third of the pastry into the middle and then the other third on top of that.
Turn the pastry through 90 degrees and repeat the rolling and folding a further five times. Wrap the pastry in cling film and rest in the fridge for 30 minutes.
Ingredients
Directions
Mix the flour with the salt and add the butter tossing it around to coat it with the flour. Add enough water to bring the mixture together into fairly firm dough.
On a floured surface shape the pastry into a rectangle. Roll out the pastry until it’s a long rectangle approximately 1cm thick. Wipe off any excess flour then fold one third of the pastry into the middle and then the other third on top of that.
Turn the pastry through 90 degrees and repeat the rolling and folding a further five times. Wrap the pastry in cling film and rest in the fridge for 30 minutes.