Rough Puff Pastry
A "quicker" version of puff pastry that uses a series of folds to mimic the lamination effect that you get with traditional puff pastry.
Servings 1 batch
Equipment
- Box Grater
- Food Processor optional
- Rollin pin Wine bottle works in a pinch
Ingredients
- 340 grams unsalted butter 3 sticks worth
- 455 grams AP flour
- 25 grams granulated sugar
- 5 grams kosher salt
- 226 grams ice water 1 cup
Instructions
- Place half of the butter, 170 grams, in the freezer to chill for 15 minutes. While the butter is chilling, whisk together the flour, sugar, and salt in a large mixing bowl and place in the freezer until the butter has chilled.
- Take the remaining butter, 170 grams, and slice as thinly as possible, ⅛" thick if you can. Place the slices of butter on a plate and place in the fridge. Prepare 1 cup, or 236 grams of ice water, and place in the fridge
- Once the butter has firmed up, remove from the freezer and toss in the flour mixture to coat. Next, as quickly as you can, grate the butter sticks on the large holes of a box grater. The grated pieces of butter can fall directly into the flour mixture. Use a fork to toss the butter in the flour mixture to ensure each piece is evenly coated.
- Remove the butter slices from the fridge and toss them in the flour mixture to distribute and coat. Drizzle half of the ice water, 113 grams, into the bowl and mix with a fork until a shaggy dough forms.
- Using your hands, knead the dough a couple of times to bring the large pieces together. Place a piece of cling film down on your work surface and transfer the big pieces of dough onto it, leaving the floury bits behind in the bowl.
- Drizzle more ice water into the bowl, a teaspoon at a time, tossing with the fork until the rest of the floury bits are incorporated and the entire dough holds together in a mass when squeezed. All of the dough should be on the cling film at this point.
- Fold the pieces of the cling film up over the top of the dough and then take a second piece of cling film and wrap the dough. The two pieces of cling film should be set perpendicular to each other so that when you press the dough down, it forms into a ½" thick square.
- Chill the dough in the fridge for 2 hours.
- Take the dough out of the fridge and let sit at room temp for 5 minutes. Unwrap, reserving the cling film, and place on a floured work surface. Use a rolling pin to beat the dough to make it more pliable. Roll out the dough, using flour as necessary until you have a rectangle that's three times as long as it is wide and roughly ¼" thick.
- Take the bottom of the long end of the dough and fold it up into the center. Then take the top and fold it down into the center, just like you would with a paper letter.
- Rotate the dough 90 degrees and using more flour as needed, roll out to a long rectangle again and fold into thirds again.
- Cut the dough in half and wrap each piece in the reserved pieces of cling film and refrigerate for at least 1 hour. The dough is now ready to use.