Easy Rough Puff Pastry Super Flaky Baking With Butter

Puff Pastry Recipe Preppy Kitchen

At this point, clumps of butter will be quite visible. Place it in the fridge for at least 2 hours to allow it to rest and firm the butter. Remove the dough from the fridge, unwrap it and pound it with a rolling pin a few times to soften it. Roll the dough out into a large piece, about 12×18 inches.

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Instructions. Make the dough: Whisk the flour, sugar, and salt together in a large bowl. Place the cold and cubed butter on top. Gently toss the flour and butter together with your hands, and then briefly rub the butter into the flour to begin combining them, as you can see in the video tutorial above.

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1. Rub the butter into dry ingredients. 2. Stir in the sourdough discard and water. 3. Wrap the dough in plastic wrap and coax it into a rectangular shape (this will make it easier to laminate) and chill for at least 30 minutes. 4. Complete 1 book fold, wrap the dough in plastic and refrigerate for 30 minutes. 5.

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Use a pastry cutter or similar to straighten out the sides of the dough. Fold the short side of the rectangle down to the middle. Then fold the bottom half up over the top half, folding it like a letter (see blog post for pictured illustrations). Wrap the dough tightly in plastic wrap and freeze for 20 minutes.

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Next, mix your dry ingredients— 2½ cups flour, 1½ teaspoons kosher salt, and 1 tablespoon sugar —in a separate bowl, and then add half of the frozen butter mixture and toss to coat (put the.

How To Make Quick and Easy Flaky Pastry. Simple to follow instructions

Add the cold cubes of butter to the flour. Use a pastry cutter to roughly cut the butter into the flour, but not too small. A few small pieces are fine but the rest can be left in fairly large chunks. If the butter is melting at any point, place the bowl in the refrigerator. Add the lemon juice to the iced water.

Rough Puff Pastry Recipe YouTube

Once the dough is mixed, it will be rolled out like classic puff pastry. On a lightly floured surface shape the dough into a rough rectangle and roll it into a longer rectangle until it's about 1/2″ thick. Fold the top down, then fold the bottom up. Turn the dough by 90 degrees and start the process again.

How to make Rough Puff Pastry (+ video) Izy Hossack Top With

Rough Puff Pastry is a cheater's version of Puff Pastry. It's just as flaky, buttery, and delicious but with less work. After making rough puff pastry you will never buy store-bought puff pastry again. Servings: 28 ounces. Total Time: 1 hour 45 minutes.

Quick & Easy Gluten Free Puff Pastry The Loopy Whisk

Senior editor Claire Chaffitz of Bon Appétit has an easy way to make this rough puff. She shreds frozen (really frozen) butter in the food processor, then tosses it with flour and uses that to make the dough, handling the mixture as little as possible. More shredded butter coated in flour is rolled in between the layers of dough for several turns.

Easy Rough Puff Pastry Super Flaky Baking With Butter

Turn the dough out onto a lightly floured board, knead gently and, using a floured roller, roll gently into a smooth rectangle, where the length is approximately 3 times the width. Keep edges straight and even. At this point the butter should still be visible as a marbled effect. Fold the top third down the centre….

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Gently pick up the dough, turn it over and brush flour off of the final side. Place the dough back into the plastic, wrap, and place in the refrigerator for 15 minutes. Flour a surface and begin to roll. Use a bench scraper to keep the edges clean. Remove excess flour with a pastry brush. Fold the top third down.

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1. How to make the dough for rough puff pastry. Measure the water and vinegar into a small bowl and chill down together in the freezer for 10 minutes. Slice the butter into small chunks and also chill in the freezer for 10 minutes. Sieve the flour and salt together into a large bowl on the work surface.

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Use a rolling pin to roll out the dough on a lightly floured surface into a long triangle. It should be about 4-5mm thick. Use a dry pastry brush to brush off the excess flour and fold it in three. Spin the dough a quarter turn and roll it out again in the opposite direction than before.

Rough Puff Pastry (Puff Pastry Cheat) Casual Epicure

Roll the dough out into a long rectangle (about 6 - 7 inches wide, and 15 - 16 inches long). Sprinkle 100 g / 3.5 oz of grated butter on 2/3rds of the area of this rectangle. Fold over the portion without butter, towards the middle. Then fold over the other end, over the first fold.

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A little research reveals that proper puff pastry involves taking a flat slab of butter and placing it on your pastry dough. The dough is then folded with the butter inside, and then rolled and folded again in a different direction.

Rough Puff Pastry Recipe Bon Appétit

A cousin to puff pastry, one that requires slightly less dedication, is the rough puff pastry. Rough puff pastry can also be called blitz puff. The idea here is that the butter is distributed in smaller pieces instead of using one huge block of butter. In some cases, this means using a cheese grater to shred the butter before folding.