et another type of puff pastry? Why?” – You will ask. Well, because this one is unbelievably quick and easy to make, that’s why! You are not eager to tackle traditional puff pastry, even less or You think that you lack skills, or you don’t have the time, or you are just lazy? This post is a godsend for you!
What is Rough Puff Pastry
Also known as “blitz” or flaky pastry, this sort of puff pastry is a variation of the . It differs from in technique and complexity in a good way – it is less time consuming and easier to make! How so? Well, with this puff you are avoiding all that fuss about rolling the dough and enclosing the butter within! All you need is a standard food processor and a rolling pin. Quite convenient, isn’t it?
Classic Puff Pastry vs. Rough Puff Pastry
Making classical puff pastry is a time consuming and complicated process, however, the result is fantastic! Nothing can replace all those beautiful, thin and crispy separate layers, I tell you, nothing! However, if you are not in the mood for making dough, shaping butter, wrapping, folding and resting the dough, or if you don’t have the time, the rough puff is just what you need! It takes a minimum effort and a small amount of time. Naturally, there is a price to pay, there always is – the result will be quite different than with classic puff!
Traditional puff pastry, if made properly, should rise well during baking, and when you cut into it, you should see the separated layers of pastry. With the rough puff, you won’t have such a lamination, not by far! However, you will have a certain degree of flakiness and lovely buttery flavor, so, you can think of rough puff as a classic’s puff pastry poor cousin. Oh, one more thing – and I must emphasize this – do NOT replace real, classic puff pastry with rough puff in standard, well known recipes like mille-feuille, or vol-au-vents etc. You can use it for , tarts, quiches or sausage rolls.
How to make Rough Puff Pastry
- Put sifted flour, salt, and cold butter cut in cubes into a food processor.
- Pulse the processor until you get a crumbly mixture. The butter pieces shouldn’t be larger than a pea.
- Add ice cold water and quickly combine until you get the dough with chunks of butter inside.
- Roll the dough on a floured surface in a form of a long rectangle and make a single turn (fold it in thirds). Repeat the process another three times so you will have four turns in total. It isn’t necessary to chill or rest the dough between the turns.
- Let the finished pastry rest in the refrigerator for an hour at least.
Well, what do you think about this post?
I read and really appreciate all the comments, even though I do not always have the time to respond to each one. So – keep me in the loop and try to create some sweetness every day because – Sweetness is happiness!!