Today we will review this recipe  found online. We will see how good this recipe will turn out.

Rough Puff Pastry Recipe

Ingredients:

• 2 oz. (2-1/2cups) cold flour
• 3/4 teaspoon. salt
• 12 oz. (3 sticks) cold unsalted butter, cut into pieces
• 6 oz. (3/4 cup) ice-old water. The water you will need maybe less.  

Instructions:

• Sift flour and salt into a mixing bowl. Remember, flour and butter ratio should be 1:1 for best pastry result. It will give the pie a rich flavor.

• Cut the butter into pieces and throw it down into a mixing bowl while screaming “Bam!” like Emeril. Use the pastry scraper and break the butter into the flour, mixing it around until you have a crumbly mixture. The flour should has the light yellow color when you finish with the mixing.

• While mixing the dough ith the pastry scraper, pour little ice-cold water a little at a time to bind the dough.

• If it looks messy and shaggy, it is time to roll it. Shape the dough into a rough rectangle and roll it out until it’s ½ inch thick. Don’t overwork it, it will bind.

• Folding and rolling time:

• Use a pastry scraper to coax the first few folds. Use it to fold the dough in thirds like a business letter. Please note: the first few folds, the dough will crumble. Don’t worry too much. The 4th ( or 5th) turn will transform the dough into a smooth and solid state. Fold it one more time like a businiess letter, and then  do a book fold to give it more layers.

• Turn the square dough 90 degrees so the folds run vertically. Try to square of edges when you work.  Roll the dough into a rectangle that’s ½ inch thick, always rolling from open end to open end, and use the business letter foding method when you fold.

• Continue rolling, folding, and turning the dough.  Please note: the first few folds, the dough will crumble. Don’t worry too much. The 4th ( or 5th) turn will transform the dough into a smooth and solid state.

• Hold it one more time like a businiess letter, and then  do a book fold to give it more layers.  Brush off excess flour as you fold.

• Wrap the dough and put it in the fridge for 30 mins before giving it two final turns. If you want to rest it and reroll it, do it twice before buttit it back. You can refrigerate the dough for up to two days or freeze it for up to a month.

Process

We went ahead and go to work right away, and here are the results:

• This is how the dough that it came out when we finished rolling

Rough Puff Pastry

Rough Pasrty Dough - close up

As you can see, it does not have much layering. We’ll see how it will turn out.

• After baking, it is a little bit “rough” and crumbly as you can see. The rolling without layering butter will result is less of a puff pastry.

Meat Pie Rough Puff Pastry

The pie will has a little bit of dryness and will has like an “earthquake” crack on top, as you can see as our product came out. Maybe it doesn’t have much water, but it doesnt feel as nice as. Not good not good at all.

• Sausage Roll with puff pastry:

Sausage Roll - Rough Puff Pastry

Sausage Roll- Rough Puff Pastry

As you see, the inner dough for this one did not puff up ( I guess there is no real layering, that’s why)

Final thought

I think the rough puff pastry recipe is a little bit too quick on the layering process. Even though the folding happens, the dough did not puff as we anticipated. It is a little bit dry as doesn’t feel as nice when we eat.

ThePenguinChef comments: Puff Pastry needs some time settle the layering process, resting to little will affect its puffing.

Do this only when you desperately need to create pies quickly.