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Handmade Puff Pastry (Rough Puff Method)

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Kelly Myburgh
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22 views2 pages

Handmade Puff Pastry (Rough Puff Method)

Uploaded by

Kelly Myburgh
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Handmade Puff Pastry (Rough Puff Method)

4.9 from 30 reviews


Author: Sally Prep Time: 3 hours Cook Time: 0 minutes Total Time: 3 hours
Yield: about 1 lb dough

Use this in-depth tutorial to learn how to make a from-scratch puff pastry dough variation. The homemade dough comes
together using a “rough puff” method where you carefully work butter into your dry ingredients and then fold and flatten the
dough many times to create countless flaky layers. Make sure you start with very cold butter.

Ingredients

1 and 1/3 cups (166g) all-purpose flour (spoon & leveled), plus more for generously flouring hands, surface, and
dough
1 teaspoon granulated sugar
1/2 teaspoon salt
3/4 cup (1.5 sticks; 170g) unsalted butter, very cold and cubed
6–8 Tablespoons (90-120ml) ice cold water

Instructions

1 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. You do not want to break down the butter too much in
this step. This step is only possible if the butter is very cold because if the butter is warm, you’ll end up with paste. I
do not recommend a food processor, pastry cutter, or mixer for this step because it will break down the butter too
much.
2 At this point, the butter is still in large cubes/chunks. Begin adding the ice cold water 1 Tablespoon (15ml) at a time
until dough forms 1 large shaggy clump in your bowl. Use your hands to toss the mixture together after you add
each Tablespoon. (I usually start with 2 Tablespoons (30ml) of water before I begin tossing together.) You can use
a spatula or spoon for tossing, but I really do recommend your hands so you get a good feel of the dough. As the
dough begins to hydrate after about 4 Tablespoons (60ml) of water, you can start lightly squeezing or clumping the
dough together with your hands to help bring it together. Mixture will still be very shaggy, as you can see in the
video above and photos below. If your dough feels sticky and wet before adding 6 Tablespoons of water, your
butter was likely too warm– you can continue with the recipe, but the dough will not be as flaky.
3 Pour the shaggy clump of dough out onto a lightly floured work surface. There will still be large chunks of butter at
this point and that’s a good thing. Begin patting the dough down with lightly floured hands until it’s 3/4 – 1 inch
thick, about a 5×8 inch rectangle. Fold the dough into thirds as if you were folding a business letter. Use your hands
to gently flatten and smooth out any cracks in your dough. Wrap it up tightly in plastic wrap, parchment paper, or
aluminum foil, or place into any tightly sealed container.
4 1st refrigeration: Refrigerate dough for at least 2 hours and up to 24 hours.
5 Roll & Fold: Take the dough out of the refrigerator to begin the “rolling and folding” process. If the dough chilled for
longer than about 3 hours, it’s likely very stiff so let it rest for about 5 minutes before you begin rolling. Lightly flour
a work surface. The dough gets sticky, so make sure you have more flour nearby as you roll and 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 and 12
inch tall rectangle that’s 1/2 inch thick. The exact dimensions are not important, but the thickness is. As you roll,
it’s best to flip the dough over once or twice to make sure it’s not sticking to your work surface. Lightly flour your
work surface as needed. Fold the rectangle into thirds as if it were a business letter. (See photos and video
tutorial.) Turn it clockwise or counter clockwise and roll it out into a 6×12 inch 1/2 inch thick rectangle again. Then,
fold into thirds again. Turn it clockwise or counter clockwise. You’ll repeat rolling and folding 4 more times for a
total of 6 times.
6 2nd Refrigeration: Wrap up/seal tightly and refrigerate for at least 15 minutes and up to 24 hours before using in
your recipe. You can also freeze the dough at this point. See freezing instructions.
7 Use wherever you would use frozen store-bought puff pastry. To bake plain, roll pastry dough into a 10×16-inch
rectangle and place on a lined baking sheet. Brush all over with egg wash (1 large egg whisked with 1 Tbsp milk),
and bake at 400°F (204°C) until golden brown and puffy, about 25-28 minutes.
Notes
1 Make Ahead & Freezing Instructions: Prepare as instructed in steps 1-3. At this point the dough can be refrigerated
up to 24 hours (see step 4). You can also prepare the dough through step 5. At this point the dough can be
refrigerated for up to another 24 hours (see step 6). During or after this second chilling time, you could also freeze
the dough for up to 1 month. (I don’t recommend freezing the dough before the rolling and folding step.) Thaw
overnight in the refrigerator before using in a recipe that calls for 1 lb puff pastry dough (or 1 store-bought package
with 2 sheets puff pastry).

Find it online: https://sallysbakingaddiction.com/rough-puff-pastry/

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