Quick Puff Pastry Recipe Rough Puff Pastry Food

QUICK PUFF PASTRY RECIPE - ROUGH PUFF PASTRY

Steps:

• Mix salt and flour and place in a bowl. Cut butter into ⅓-inch cubes, place in a bowl.
• Chill bowls of flour and butter for 10 - 15 minutes in the freezer.
• Separate the chunks of butter with your fingertips- work quickly, and place it in the bowl of flour.
• Once all of the butter is in the bowl with the flour and salt, take a butter knife and coat the butter with the flour, and throw in a little chopping action! Not too much chopping, just so every piece of butter is coated.
• Dump the contents of your bowl onto your work surface. Preferably a marble board or metal counter (you can even use a chilled baking sheet), but use whatever clean work surface you have. Just keep in mind you'll need a lot of flour and you will need to work very quickly.
• Form the pile of flour and butter into a well.
• Pour in a few tablespoons of the ice water at first. Mix with your fingertips.
• You can test the mixture by gently squeezing a small handful. When it has the proper texture, it will hold together without crumbling apart.
• If it doesn't come together, dribble in a few tablespoons more of the ice water until everything forms into a dough. Remember to work quickly and to use your fingertips! You don't want tough pastry! (Note: Depending on the brand of flour you are using and the weather conditions, you will not need all of the water called for in this recipe- I ended up using about 9 tablespoons of water.)
• Knead the dough for 30 seconds.
• Form the dough into a square. This is when you may want to wrap the square of dough in plastic wrap, and place it in the refrigerator for about ½ hour (until firm), but depending on how hot and humid it is in your kitchen, you may not need to.
• After the dough is formed into a square, roll it out into a 15-by-8-inch rectangle. Fold the short ends over the middle (like a letter) to make three layers. This is the first turn.
• Give the dough a quarter turn and roll away from you into another 15-by-8-inch rectangle. Fold the short ends over the middle to make 3 layers. This is the second turn. Wrap the dough in plastic wrap; refrigerate for 30 minutes or place the dough into the freezer for 15-20 minutes (again, if it's not too hot in your kitchen and you are working quickly- you can skip the refrigeration step and immediately go to the next 2 turns)
• Repeat the process for the steps of folding (and giving the dough ¼ turns) to create the third and fourth turns. Wrap the dough in plastic wrap. Refrigerate for at least 30 minutes before use (or up to 3 days).

QUICK PUFF PASTRY DOUGH

Steps:

• Prepare all ingredients for the puff pastry dough.
• Using a fine mesh sieve or flour sifter, sift the flour and salt into a large bowl and place it in a refrigerator for about 15 minutes. Next, grate the frozen butter into the flour, occasionally mixing it to prevent the butter from sticking.
• Make a well in the center of the bowl and pour in the ice cold water. Mix it until you have a firm, rough dough.
• Wrap the dough tightly with plastic wrap and leave in a refrigerator for 30 minutes.
• Roll the dough out onto a lightly floured work surface, kneading it gently to form into a smooth rectangle. Keep the edges straight and even and don't overwork the butter streaks - the dough should have a marbled effect.
• Fold the top third down to the center, then the bottom third up and on top of it. Do the same with the sides. Roll the dough out again to three times the length and into a rectangular shape. Place the parchment paper on top of the dough, folding it over the top and bottom of the dough. Wrap the dough with plastic wrap and let it chill in a refrigerator for about an hour. Use the dough to your heart's desire!

CHEAT'S ROUGH PUFF PASTRY

Steps:

• 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.

ROUGH-PUFF PASTRY

Steps:

• Sift 250g strong plain flour and 1 tsp fine sea salt into a large bowl. Roughly break 250g butter into small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
• Make a well in the bowl and pour in about two-thirds of 150ml cold water, mixing until you have a firm rough dough adding extra water if needed.
• Cover with cling film and leave to rest for 20 mins in the fridge.
• Turn out onto a lightly floured board, knead gently and form into a smooth rectangle.
• Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don't overwork the butter streaks; you should have a marbled effect.
• Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length.
• Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.

FOOD PROCESSOR QUICK PUFF PASTRY

Steps:

• Cut 1 cup (2 sticks) butter into 1/4-inch cubes. Place in an even layer on a plate and transfer to refrigerator to chill.
• Place flour and salt in the bowl of a food processor and pulse to combine. Cut remaining 1/4 cup (1/2 stick) butter into thin slices and add to food processor; pulse to combine. Add 1 cup chilled butter; pulse 3 times, 1 second each pulse. Add half of the water and pulse once; add remaining water and pulse twice. Dough will not form a ball.
• Remove blade from processor by lifting up with the handle. Scrape dough from bowl onto a lightly floured work surface. Lightly flour dough and, using your hands, squeeze and shape dough into a cylinder. Press down to flatten into a rectangle.
• Starting at the narrow end furthest away from you, use a rolling pin to press the dough firmly in parallel strokes close to one another. If there are sticky pieces of butter on the surface, cover with a large pinch of flour and press with the rolling pin to combine. Clean off the rolling pin as you go to make sure nothing sticks to the dough. Continue pressing with the rolling pin, working towards the narrow end closest to you.
• Roll dough into a 10-by 20-inch rectangle. Fold the 10-inch ends over the middle (like a letter) to make three layers. Position one of the (about) 6-inch ends to face you and roll up dough like a jelly roll. Place dough on a lightly floured work surface, seam-side down. Sprinkle top of dough lightly with flour and press down using your hand to form a rectangle.
• Wrap dough in plastic wrap and transfer to refrigerator for at least 3 hours and up to 3 days before using.

ROUGH PUFF PASTRY

Steps:

• Sift fry ingredients together into a large, chilled mixing bowl. Add cold butter and lard pieces, and working quickly, rub flour and fat together until the texture of coarse meal. If you prefer, you can use a pastry blender or knives. You may also use a mixer or food processor, but take great care not to overmix or overprocess.
• Add 4 Tbsp icy cold water and quickly blend into flour mixture.
• Gather all the dough and crumbs up into a ball. If it is too crumbly and will not hold together, add up to 2 Tbsp more icy cold water, 1 tsp at a time, until it holds together.
• Lightly dust pastry with flour, wrap in wax paper, and chill for 30 minutes.
• Place pastry on lightly floured board and gently press into a rectangle about 1 inch thick. Dust flour underneath and on top of pastry. Roll out into a rectangle about 21x6 inches. Fold into thirds to form a three-layer rectangle about x6 inches.
• Turn pastry 1/4 turn, dusting underneath with flour if needed. Roll out again into a 21x6 inch rectangle, and again fold into thirds.
• Repeat two more times, turning a quarter turn before rolling out each time and ending with the pastry folded into a 7x6 inch packet.
• Wrap tightly in wax paper, foil, or a freezer bag and refrigerate for at least 1 hour and up to 3-4 days.

ROUGH PUFF PASTRY

Steps:

• Mound flour in center of a large work surface, and make a well in the middle; place butter and salt in well.
• Using your fingertips, mix ingredients together in the well. Using the fingertips of your other hand, slowly incorporate flour, beginning with inner rim of well. When cubes of butter have become small pieces and dough is grainy, gradually add ice water until fully incorporated, taking care not to overwork the dough. Roll dough into a ball and wrap with plastic wrap; refrigerate for 20 minutes.
• On a lightly floured work surface, roll out dough into a 16-by-8-inch rectangle. Fold the short ends over the middle (like a letter) to make three layers. This is called the first turn.
• Give the dough a quarter turn and roll away from you into another 16-by-8-inch rectangle. Fold again into 3 layers; this is called the second turn. Wrap dough in plastic wrap; refrigerate for 30 minutes.
• Repeat process in steps 3 and 4 to create the third and fourth turns. Wrap dough in plastic; refrigerate for at least 30 minutes, and up to 3 days, before using. Dough may also be kept, frozen, for up to 4 months.

ROUGH PUFF PASTRY DOUGH

Steps:

• Sift together flour and salt into a chilled large metal bowl. Set a grater in flour mixture and coarsely grate frozen butter into flour, gently lifting flour and tossing to coat butter.
• Drizzle 5 tablespoons ice water evenly over flour mixture and gently stir with a fork until incorporated.
• Test mixture by gently squeezing a small handful: When it has the proper texture, it will hold together without crumbling apart. If necessary, add another tablespoon water, stirring until just incorporated and testing again. (If you overwork mixture or add too much water, pastry will be tough.)
• Gather mixture together and form into a 5-inch square, then chill, wrapped in plastic wrap, until firm, about 30 minutes. (Dough will be lumpy and streaky.)
• Roll out dough on a floured surface with a floured rolling pin into a 15- by- 8-inch rectangle. Arrange dough with a short side nearest you, then fold dough into thirds like a letter: bottom third up and top third down over dough. Rewrap dough and chill until firm, about 30 minutes.
• Arrange dough with a short side nearest you on a floured surface and repeat rolling out, folding, and chilling 2 more times. Brush off any excess flour, then wrap dough in plastic wrap and chill at least 1 hour.