Rough puff pastry is one of the few cheats or workarounds in the baking world. Throw patience out the window! You don't need it here. Your rough puff will be done sooner than you know it, in under an hour. Don't be ashamed to use this shortcut. Rough puff will yield almost if not the same quality pastry as a full puff. The preparation of rough puff pastry is similar to making scones or biscuits, with the cold butter rubbed into the flour. This step allows us to skip the beurrage, incorporating a butter block into the dough. A couple of book folds rather than four or six cuts out a lot of waiting. Just remember to keep the butter cold. Follow the steps below, and you'll have a laminated rough puff in no time.
Puff pastry can be used for a number of baked goods. To make mille feuille with this, start at day 2, step 4 in my post here. For a guide on dough lamination, check out my guide here! And remember, the world is your... butter block.
Rough puff pastry
Adapted from Gordon Ramsay
Total active time: 20 minutes
Servings: 700g puff pastry
250g all-purpose flour
1/2 tsp salt
250g salted butter
150ml ice water
Tools & equipment
Fill a measuring cup with 150ml water. Add 3-5 ice cubes to cool the water to keep it as cold as possible for the next steps.
In a bowl, combine the flour and salt.
Cut the butter into pieces and rub it into the flour mixture until medium-sized pieces remain.
Pile the mixture up and make a trough in the centre.
Pour two thirds of the ice water into the well and mix until the dough comes together. If the dough is dry, add however much remaining water is needed to bring the dough together. Remember that the ice cubes may have melted and increased the water volume, so you don’t need all the water in your measuring cup.
Wrap the dough in plastic wrap and chill in the fridge for 30 minutes.
Once chilled, turn the dough onto a lightly floured surface and knead briefly until smooth.
Roll the dough out to a 20cm x 50cm rectangle.
Fold the bottom third of the dough up to the centre and fold the top third down over bottom.
Turn the dough 90º to the right, and repeat steps 8 and 9.
Wrap the dough in plastic wrap and let chill in the fridge until ready to use. Alternatively, wrap well and store in the freezer until ready to use. Defrost in the fridge for 12 hours before using.
Rough puff pastry can be stored in the fridge for 2 days, wrapped in plastic wrap, and in the freezer for 1-2 months, tightly wrapped in plastic wrap.