In this post you will learn how to make easy rough puff pastry. With this rough puff pastry recipe, you will get all the buttery layers with a lot less work and difficulty.
Making puff pastry can be challenging but so worth the effort! If you have never tried it before, this recipe is ideal for you. Less complicated than the real puff pastry, this rough puff pastry is easy to make, roll out and fold. It gets done a lot quicker than regular puff pastry, as the resting times are not as long, and the method is much simpler. This recipe will walk you through every step of the way on how to make rough puff pastry and succeed. You use this rough puff pastry recipe to make any number of desserts like these Apple Puff Pastry Tarts, this French Kings Cake. And you can also use it to make many quiche recipes such as this Tomato Mozzarella Quiche or this Zucchini Quiche. Can't wait for you to try it!
Rough puff pastry is a simplified version of the regular puff pastry we all love so much. The difference lies in the method by which butter is incorporated into the dough with will later turn into layer and layers of flaky dough.
Butter is incorporated into the dough at the beginning, and not as a separate step, in which butter needs to be folded inside the dough whole. This results in a less layered puff pastry, but still a very good one.
The benefit is that it is easier to work with, more forgiving to roll out and fold and it is less time consuming than regular puff pastry.
Making this puff pastry is easy. You must simply:
This puff pastry recipe keeps in the refrigerator for up to 2 days wrapped in saran wrap. Then remove, roll out and use it as needed.
It can also be kept in the refrigerator rolled out and ready to use, placed over a baking tray or board lined with parchment paper and covered in saran wrap. Keeps for up to 2 days as well.
Good news is after the work you've put in, this easy rough puff pastry recipe can be frozen!
Once you have finished folding the dough, wrap in saran wrap twice, place in a freezer container or bag and place in the freezer. It keeps for up to 3 months.
You can use half the puff pastry to make a quiche for example, then freeze the second half for later.
You can also make a double a batch and freeze all of it. Think of how happy you will be making your future you! Note: if making a double batch, either work with half a batch at a time when folding the dough or roll out the dough to about 60 cm when making the folds!
To defrost: place in the refrigerator overnight, then roll out and use as needed.
This flaky pastry can be used to make any number of desserts and savoury dishes. Just to name a few:
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