Cheat’s Rough Puff Pastry
This flaky and buttery pastry dough is a versatile base for a variety of sweet and savory treats. With layers that melt in your mouth and a crisp texture, it's perfect for your favorite pies, tarts, and pastries. Take your baking to the next level with this simple yet impressive recipe.
— Constant Cookbook
Ingredients
- 300g/10½oz plain flour
- pinch salt
- 50g/1¾oz butter
- 120g/4½oz butter
Instructions
- Mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips until the mixture resembles breadcrumbs. Gradually add enough water to form a dough (about 4-6 tablespoons of water).
- Roll the dough out into a rectangle on a lightly floured work surface.
- Grate half of the frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the bottom third as if folding a letter.
- Turn the folded dough through 90 degrees and roll it out into a rectangle again. Repeat the process of adding the remaining frozen butter and fold as before.
- Wrap the dough in cling film and leave to rest in the fridge for 30 minutes before using.
Prep Time
PT1H
Yield
Makes 600g/1lb 5oz pastry
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