Hello everyone! today I am going to share an Easy And Quick Homemade Rough Puff Pastry Recipe with you. It is an American cuisine recipe. Today, I am sharing an easy way to make rough puff pastry. The taste of these pastries is almost cafe and restaurant style.
I am definitely sure you like this recipe and also enjoy making it at home. This Homemade Puff Pastry is quick and easy and so much better than store-bought puff pastry sheets. You will wonder why you didn’t do it sooner! Learn how to make it and use it in all your recipes that call for flaky, buttery pastry.
Some Storage and Freezing Tips:
Proper storage and freezing techniques are essential to keep your puff pastry fresh and maintain its quality. Here are some tips for storing and freezing puff pastry:
Storing Fresh Puff Pastry:
If you have store-bought or homemade fresh puff pastry that you plan to use within a few days, store it in the refrigerator. Place it in an airtight container or wrap it tightly in plastic wrap to prevent it from drying out or absorbing odors from the fridge. It should be kept at around 35 to 40°F (1 to 4°C).
2: Use Quickly:
Puff pastry is best used as soon as possible after purchase or preparation for the freshest results. The longer it sits in the refrigerator, the more it may lose its flakiness.
Freezing Puff Pastry:
If you want to extend the shelf life of your puff pastry, freezing is a great option:
1: Wrap Properly:
Before freezing, wrap your puff pastry tightly to prevent moisture loss and freezer burn. You can use plastic wrap, aluminum foil, or freezer-safe resealable bags.
2: Label and Date:
Always label your puff pastry with the date it was frozen, so you can keep track of its freshness.
3: Freeze Quickly:
Place the wrapped puff pastry in the freezer as soon as possible to maintain its quality. Ideally, use a freezer set to 0°F (-18°C) or lower.
4: Handle Gently:
Once thawed, handle the puff pastry gently. Don’t knead or overwork it, as this can affect its flakiness.
By following these storage and freezing tips, you can enjoy the convenience of having puff pastry readily available for all your sweet and savory creations while maintaining its quality and flavor.
The Main Keys Ingredients Of Rough Puff Pastry:
Puff pastry is a versatile and flaky pastry dough that is used in a variety of sweet and savory dishes. The process of making puff pastry involves creating multiple layers of dough and butter through a series of rolling and folding, which creates a characteristic flaky texture.
This process can be quite labor-intensive, but the result is a delicious, light, and buttery pastry that’s used in dishes like croissants, palmiers, tarts, and more. The main key ingredients of puff pastry typically include:
All-purpose flour is commonly used for making puff pastry, although some recipes may use pastry flour or a combination of different flours.
High-quality butter is a crucial ingredient in puff pastry. It is used to create the layers and flakiness in the dough. In some recipes, a combination of butter and shortening may be used.
Water is added to the dough to hydrate the flour and help bind the ingredients together. The amount of water used can vary depending on the recipe.
A small amount of salt is usually added to enhance the flavor of the pastry.
How To Make Easy And Quick Homemade Rough Puff Pastry Recipe With Step-By-Step Instructions
Easy And Quick Homemade Rough Puff Pastry Recipe Easy
- 60 grams Unsalted Butter [grated and frozen]
- 200 grams Unsalted Butter grated and frozen (weigh the butter after grating it)
- 350 grams AP Flour [that has been kept in the freezer for a couple of hours]
- 120 to 150 ml Ice Cold Water [I used about 9.5 tbsp (142mL)]
- 1 tsp Salt
- 1/2 tsp Lemon or Lemon Juice (or white vinegar)
- In a bowl, combine the flour, salt, and the 60 g / 2.1 oz of butter. With your fingers quickly rub the butter into the flour.
- Add the lemon and water, a tablespoon at a time, while mixing with a wooden spoon or your fingertips to bring the dough together.
- Add enough water to form a firm dough (that is not tacky or too wet). Knead the dough on a floured surface for about a minute, and leave it to rest for about 5 minutes (in the fridge).
- 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. You completed one fold (while laminating butter).
- Turn the dough 90 degrees and roll it out to form another long rectangle (about 5 – 6 inches wide, and 15 – 16 inches long).
- Repeat with the rest of the butter and fold over, (completed 2nd fold with second lamination) and turn 90 degrees. Now you have incorporated all the butter in two folds.
- Complete 3 more folds so you have folded the dough about 5 times. You shouldn’t need to refrigerate between folds if you work quickly, HOWEVER, if it’s a hot day and the butter starts to seep through, keep the dough in the freezer for about 10 minutes to harden the butter and continue.
- After the fifth and final folding, wrap the dough in plastic wrap and store it in the fridge until needed. Let it rest for at least 2 hours before using. (I prefer to leave it longer, even overnight for best results.)
- If you’re not using it right away, cut the dough in half, wrap individual pieces in plastic wrap, and store in the freezer.
NOTES on baking:
Use this rough puff pastry in any recipe that calls for puff pastry. Follow the instructions in the recipe to bake.
Usually, puff pastry is baked in an oven preheated to between 350°F 400°F, and baked until golden brown.