Description
Crisp and flaky French-inspired Rough Puff Pastry brings layers of buttery magic to your kitchen. Bakers will discover an elegant technique that elevates simple ingredients into a delightful culinary canvas you can master with confidence.
Ingredients
Scale
Main Ingredients:
- 12.3 ounces (350 grams) plain flour, chilled
- 9.1 ounces (258 grams) unsalted butter, grated and frozen
Butter Components:
- 2.1 ounces (60 grams) unsalted butter, grated and frozen
Liquid Ingredient:
- 10 tablespoons (142 milliliters) ice-cold water
Instructions
- Mix flour and salt in a large mixing bowl, then delicately incorporate small chunks of frozen butter using fingertips until mixture resembles coarse breadcrumbs.
- Pour lemon juice and cold water gradually, stirring until dough comes together into a cohesive mass without overworking.
- Gently knead dough for 30 seconds, shape into a compact disk, then wrap tightly in plastic film and refrigerate for 5-7 minutes to rest.
- On a lightly floured surface, roll dough into a long, thin rectangle approximately 1/4 inch thick, maintaining even pressure.
- Sprinkle first portion of frozen butter fragments across two-thirds of dough’s surface, leaving a small margin around edges.
- Fold unbuttered third over center, then fold opposite side on top, creating a three-layered packet similar to a business letter.
- Rotate dough 90 degrees, roll out again to original rectangle shape, and repeat butter scattering and folding process.
- Perform final butter incorporation using same technique, ensuring even distribution and minimal handling.
- Execute two additional turns without adding butter, rolling and folding to create multiple delicate layers.
- Wrap pastry in plastic, refrigerate for minimum 2 hours or overnight to stabilize butter layers and enhance structural integrity.
Notes
- Butter temperature matters significantly for achieving perfect flaky layers, so keep it extremely cold and work quickly to prevent melting.
- Minimal handling helps maintain distinct butter streaks that create beautiful pastry texture, so use light touches when mixing and folding.
- Consider freezing the finished pastry dough for up to one month, wrapping tightly in plastic wrap to preserve its delicate structure and prevent freezer burn.
- For dietary adaptations, experiment with plant-based butter alternatives to create vegan-friendly versions while maintaining similar textures and lamination techniques.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snacks, Appetizer, Dinner
- Method: Rolling
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 569
- Sugar: 0.1 g
- Sodium: 2 mg
- Fat: 62 g
- Saturated Fat: 39 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 140 mg