Rough Puff Pastry
I have always wanted to try puff pastry but the thought of spending hours in the kitchen refrigerating the pastry between layers has been a deterrent. However this very easy method takes about 30 minutes, and produces many layers of puffiness. Rolling the dough into a log (Thanks Mom!) helps increase the efficiency of layer-making and reduces the number of times needed to roll out the dough. I have added an egg in the dough to help the pastry brown a little better, as is used in egg tart pastries. I use this dough to make pot pies (reduce sugar to 1 tbsp for savory pastries), egg tarts and what I call scones. I think it would go well as a crust for fruit pies too!
- 2 cups all-purpose flour
- 4 pinches salt
- 2 tbsp sugar
- 1 cup cold butter, diced, keep in refrigerator until needed
- ⅔ cup ice cold water
- 1 egg
- Mix flour, salt and sugar together in a bowl.
- Beat egg into flour mix until well mixed.
- Add diced butter to flour mix.
- Using two forks, roughly mix diced butter into flour, until butter is coated with flour. Avoid using hands as the warmth from hands will melt the butter.
- Add cold water and mix with fork.
- On a slightly floured surface, pour out flour mix. Mix will look very crumbly at this point. It will start looking more like pastry each time you roll it.
- With a lightly floured rolling pin, roll crumbly flour mixture into a large square.
- Folding the dough into thirds (as if folding a letter to fit into an envelope), fold both sides of the dough towards the middle. You will now have a rectangle.
- Now roll the rectangle into a log the easiest way you can.
- Use a scraper to remove sticky dough from the surface.
- Roll the dough into a large square again. Use flour as needed sparingly, a metal scraper really helps in the folding process when trying to minimize the use of flour.
- Repeat folding the square into thirds, folding both end thirds towards the middle, then rolling into a log.
- Roll, fold and repeat two or three more times.
- Divide into two, wrap in plastic wrap, and refrigerate one hour to overnight. (Feel free to freeze dough at this point, thawing overnight in refrigerator before use.)
- Once chilled, roll out dough onto lightly floured surface to about 1/4" thickness. Pastry needs to be kept refrigerated until just prior to baking.
- Cut into triangles and glaze with honey butter (2 tbsp butter, 1 tbsp honey) for a simple pastry served with tea. Or feel free to use as a crust for savory pies (reduce sugar to 1 tbsp sugar if using for savory pies) or sweet desserts.
- Bake in 450F preheated oven for 20 minutes. Feel free to adjust time depending on how brown you would like the pastry. Enjoy!