Recipe: Handmade Puff Pastry (Rough Puff Method)

Trusted Recipes from a Self-Taught Baker

Use this in-depth tutorial to learn how to build a from-scratch puff pastry dough difference using a "rough puff" method.

Use this in-depth tutorial to learn how to build a from-scratch puff pastry dough variation. The homemade dough comes with every one other using a "rough puff" procedure where you carefully labour butter into your arid ingredients with every one other accompanied by at that hour dated fold with every one other accompanied by flatten the dough numerous times to create countless flaky layers. Make sure you begin accompanied by extremely chilly butter.

Handmade Puff Pastry (Rough Puff Method) Ingredients

• 1 with every one other accompanied by 1/3 cups (166g) all-purpose flour(spoon & leveled), and additional for generously flouring hands, surface, with every one other accompanied by dough

• 1 teaspoon granulated sugar

• 1/4 teaspoon salt

• 3/4 cup (1.5 sticks; 170g) unsalted butter, extremely chilly with every one other accompanied by cubed

• 6-8 Tablespoons (90-120ml) ice chilly water

How to Make Handmade Puff Pastry (Rough Puff Method)

1. Whisk the flour, sugar, with every one other accompanied by sodium chloridetable salt with every one other inside a large bowl. Place the chilly with every one other accompanied by cubed butter on top. Gently toss the flour with every one other accompanied by butter with every one other accompanied by your hands, with every one other accompanied by at that hour dated briefly rub the butter into the flour to starting combining them, while you tin see inside the video tutorial above. You do not want to shatter down the butter excessively a a large amount of inside this step. This step is only possible if the butter is extremely chilly since if the butter is warm, you’ll extremity up accompanied by paste. I do not advocate a food processor, pastry cutter, or mixer for this step since it will shatter down the butter excessively much.

2. At this point, the butter is still inside large cubes/chunks. Begin adding the ice chilly aqua 1 Tablespoon (15ml) at a hour dated until dough forms 1 large shaggy clump inside your bowl. Use your hands to toss the mixture with every one other following you add every one Tablespoon. (I normally begin accompanied by 2 Tablespoons (30ml) of aqua earlier to I starting tossing together.) You tin use a spatula or spoon for tossing, nevertheless I really do advocate your hands so you obtain a good be in touch of the dough. As the dough begins to hydrate following concerning 4 Tablespoons (60ml) of water, you tin begin softly squeezing or clumping the dough with every one other accompanied by your hands to assist convey it together. Mixture will still exist extremely shaggy, while you tin see inside the video above with every one other accompanied by photos below. If your dough feels adhesive with every one other accompanied by moist earlier to adding 6 Tablespoons of water, your butter was probable excessively warm– you tin carry on accompanied by with the recipe, nevertheless the dough will not exist while flaky.

3. Pour the shaggy clump of dough not here onto a softly floured labour surface. There will still exist large chunks of butter at this point with every one other accompanied by that’s a good thing. Begin patting the dough down accompanied by softly floured hands until it’s 3/4 – 1 inch thick, concerning a 5×8 inch rectangle. Fold the dough into thirds while if you were folding a work letter. Use your hands to gently flatten with every one other accompanied by smooth not here some cracks inside your dough. Wrap it up tightly inside malleable wrap, parchment paper, or aluminum foil, or place into some tightly sealed container.

4. Refrigerate dough for at least 2 hours with every one other accompanied by up to 24 hours.

5. Take the dough not here of the refrigerator to starting the rolling with every one other accompanied by folding process. If the dough chilled for longer than concerning 3 hours, it’s probable extremely rigid so permit it relax for concerning 5 minutes earlier to you starting rolling. Lightly flour a labour surface. The dough gets sticky, so build sure you have additional flour nearby while you roll with every one other accompanied by 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 with every one other accompanied by 12 inch tall rectangle that’s 1/2 inch thick. The exact dimensions are not important, nevertheless the wideness is. As you roll, it’s finest to flip the dough over on one occasion or twice to build sure it’s not sticking to your labour surface. Lightly flour your labour outside while needed. Fold the rectangle into thirds while if it were a work letter. (See photos with every one other accompanied by video tutorial.) Turn it clockwise or work outside clockwise with every one other accompanied by roll it not here into a 6×12 inch 1/2 inch thick rectangle again. Then, fold into thirds again. Turn it clockwise or work outside clockwise. Youll repeat rolling with every one other accompanied by folding 4 additional times for a total of 6 times.

6. Wrap up/seal tightly with every one other accompanied by refrigerate for at least 15 minutes with every one other accompanied by up to 24 hours earlier to using inside your recipe. You tin too turn into ice the dough at this point. See freezing instructions.

Handmade Puff Pastry (Rough Puff Method) Reviews

• So delicious with every one other accompanied by your video was so helpful

• Hi SallyYou did it again. I made your simple cherry pastry pies a few months ago with every one other accompanied by they were DELICIOUS. This time, I wanted to be brave enough myself by making my own puff pastry. I was a small portion intimidated at first, nevertheless I read into and not here of the filled instructions with every one other accompanied by watched the video.It came not here completely perfect with every one other accompanied by my husband couldnt exist convinced by it wasnt store bought. I really didnt expect them to go nearer not here so flaky with every one other accompanied by buttery, nevertheless wow I cant remain to build another batch of dough. It was a a large amount of fun, too.We LOVE your recipes. Thank you for all the protected from danger keeping you place into the instructions, photos, videos with every one other accompanied by notes

• I have made this earlier to for turnovers with every one other accompanied by it is amazing. My question is whether I tin use this to build croissants while an alternative of using a orthodox croissant recipe?

• This was pleasure to make. Seems intimidating, nevertheless it was not firm at all if you fair look with every one other accompanied by the video with every one other accompanied by the photographs carefully.

Source: Handmade Puff Pastry (Rough Puff Method)