Rough Puff Pastry
Rough puff pastry is the easiest option for making a puffed pastry. You can find this recipe, along with other awesome homemade pastry recipes in Homebaked, the new book from Sophia Handschuh the Thermomix Baking Blogger. Unlike the other puff pastries, this one already has the butter layer incorporated in the dough to make the process of folding butter in the dough obsolete. It is perfect for topping pies and making little party snacks. Check out the bottom of the recipe for handy freezer tips.
Recipe Tester Feedback: "If you ever were hesitant about making your own rough puff pastry, just take the plunge and do it. You will have all of the ingredients in your pantry and the satisfaction of knowing that you have made a pastry that tastes so amazing. It will put a smile on your face. Go on, just do it!" - Monika
No: Egg / Nuts
Contains: Gluten / Dairy
Total Preparation Time 10 minutes + 30 minutes chill time
Can be frozen
- butter - 200g, ice cold, in small chunks
- plain flour - 200g, plus extra for dusting
- water - 90g, ice cold
- salt - 1/2 tsp
- To make the rough puff pastry, place the butter (200g), flour (200g), water (90g) and salt (1/2 tsp) in the bowl. Mix Speed 6 / 20 seconds.
- Place onto a generously floured surface and form into a ball. It will be very sticky so just be sure to handle it quickly. Shape into a square and wrap in clingfilm. Refrigerate for 30 minutes.
- Place the pastry onto a floured surface. Roll out to a rectangle about 20x50cm. Fold over the bottom third and then the top third. Turn so that the seam side faces you. Repeat the rolling, folding and chilling process three times until you have created some flaky layers.
- Puff pastry always works best when handled while chilled so make sure that it is always cold. If you are in doubt, place it in the freezer for 5 minutes in between turns.
- Try using your homemade puff pastry in the Goat's Cheese and Onion Tarts or the Pizza Wheels from The Dinners Issue.
- You can freeze the entire block of pastry before using it. Just thaw and roll out as needed.
- Alternatively, you can use the method that our recipe tester Monika used: "After folding like a letter, place the pastry in between 2 sheets of baking paper. Wrap in clingfilm, aluminium foil, then onto a flat piece of cardboard, to provide some stability, then freeze. To defrost, I placed it into the fridge overnight, and I experimented by leaving it there without doing anything to it for about 2 days. It was still perfect, it rolled out nicely. I had no issues at all."