Rough Puff Pastry

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Submitted: March 7, 2014
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Total Time:
Preparation Time: 40-60 mins
Cooking Time: 15-20 mins
Servings: | 100 kcal

Rough Puff Pastry is different from classic puff pastry as it does not take that much of time and there are many filling variations which your family will love and your guest will be amazed.

Required ingredients

  • 2.5 cups cold refined flour (maida)
  • ¾ tsp salt
  • 1.5 cups unsalted, cold butter
  • ½ cup very cold water

Directions & How to

  • Cube the butter and sift flour and salt onto it.
  • Using a large knife, cut the butter into smaller cubes and continue cutting the butter till you have a crumbly mixture.
  • Add the ice cold water, a little at a time to roughly bind the dough. You will get shaggy dough.
  • Turn over your shaggy dough on the kitchen counter. With the help of your large knife, shape it into a square. Do not knead the dough to get the shape.
  • Now roll out the dough into a ½ inch thick rectangle.  (Your dough will not bind together much at this stage but do not be tempted to add more water or knead the dough).
  • Fold the rectangle by bringing together the 2 short sides in the middle overlapping each other.
  • Now turn the dough at 90* angle and again roll it into a rectangle and repeat the folding process.
  • After every 2 fold, cover the dough with cling film and keep it in the freezer for 10-15 minutes. When you work on the dough, it should be cold and butter should not melt, leak or stick to rolling pin. So it is better to refrigerate after every 2 folds.
  • Continue rolling, folding and freezing for 5-6 times. Your dough will be smooth by now. Let the dough rest in the fridge to rest for 2 hrs. before final rolling.
  • When ready to bake cut the dough in half, roll out a square and cut in desired shape and bake at 200* C  for 15-20 minutes or till done.
Few important tips
  • In first few folds your dough will break, it is nothing to worry about.
  • Lightly flour the surface to roll the dough but dust it off before folding.
  • When your dough becomes smooth, you should still be able to see butter; it should give it a marble effect.
  • When cutting the rolled pastry for baking, do not run the knife to cut, as it seals the layers and they will not puff up properly.

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