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Rough Puff Pastry

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Yields about 2 pounds of dough.

The amounts for butter, flour, and water are given by weight (ounces) and by volume (cups or tablespoons); use either measurement.

  • 12 oz. (2-1/2 cups) cold flour
  • 3/4 tsp. salt
  • 12 oz. (24 Tbs.) cold unsalted butter, cut into pieces
  • 6 oz. (3/4 cup) very cold water

Sift the flour and salt onto the cold cubes of butter. Using a pastry scraper or a large chef's knife, cut the butter into the flour. Work until you have a crumbly mixture. Flatten any large chunks of butter with just your fingertips. Add the ice-cold water a little at a time to loosely bind the dough. Mix the dough with the pastry scraper until it just hangs together. Shape the messy, shaggy dough into a rough rectangle and roll it out until it's 1/2 inch thick. Resist the temptation to overwater or overwork the dough; it will eventually hold together.

Use the pastry scraper to fold the dough in thirds like a business letter. Don't worry if it folds in pieces. Turn the package of dough 90 degrees so the folds run vertically. Square off the edges of the dough as you work. Roll the dough into a rectangle that's 1/2 inch thick, always rolling from open end to open end. Continue rolling, folding, and turning until the dough looks smooth. By four or five "turns," the dough should hang together well.

For even more layers, fold the smooth dough up like a book. To do this, fold the two shorter sides into the center and then fold the dough like a book. Brush off excess flour as you fold. Wrap the dough and chill it for half an hour before giving it two final turns. At this point, you can then use the dough, though another short rest will make rolling and shaping easier.

I find it strange that the posted video doesn't quite match the printed recipe. Video calls for blending the flour-butter mixture in a bowl, and only 1/2 cup water. I followed the video instructions. The pastry worked out well, not as puffy as I had hoped but quite flakey nonetheless. In re-watching the video, next time I might add a smidge more water as her pastry seemed less crumbly than mine. I'll also try her tip of using a chef's knife and a rocking motion to cut the pastry as that might help with more "puff".

so I was feeling lazy and decided to google instead of looking up a blitz puff recipe. I started this, got to the point where I was adding water, and my god that is wet ! I put in less than half the water, which was still too much, but it corrected fairly well as I had to add more and more flour when rolling it out. After doing it, I did look up my recipe from pastry school, and it called for 5 pounds each butter and flour, and 16 ounces of water. I made it work,though, and the buchees came out pretty good.

Excellent recipe. Went together much more quickly than regular puff pastry. Although it didn't rise as much as traditional puff pastry, it was incredibly tasty and crispy and very, very easy to work with. Pay attention to the recipe, get things cold and don't despair when it looks lumpy. It will come together in the end.

I converted into a gluten free recipe, by changing the flour to a rice flour and tapioca starch mix. I kept every thing else the same although I did not need as much water. It was the best most flakiest I have ever had and that is including non-gluten free. Thank you!

So far so good. Is in the fridge now. Easy to put together. It absolutely starts out as a mess, but came together by the fourth turn. Did three more for good measure, plus folded as a book as suggested. Will use for a simple apple tart later this evening.

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