- Oatmeal Lace Cookie Cups with Whipped Chocolate Ganache and Strawberry Jam
- Vegetable Egg Rolls - Fried or Baked
- Chocolate Terrine with Chocolate Covered Strawberries
- Red Velvet Cheesecake Brownies with Chocolate Lace Cups
- Basque Burnt Cheesecake
- Chocolate Mocha Fault Line Cake with Chocolate Sail
- Crispy Onion Rings
- Croque en Bouche or Croquembouche
Rough Puff Pastry
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Every time I make rough puff pastry I am surprised of the flaky and crispy pastries I get using this method. This quick recipe incorporate the butter into the flour and involves just some repeated rolling and folding without needing to refrigerate between. It takes no more than 15 minutes to prepare and gets very similar results to a classic puff pastry dough, which is by far much more time consuming until to be ready for baking.
The most important rule for this rough puff pastry recipe is to use good quality butter, that doesn’t have a high content of water and to not overwork the dough. Pieces of butter remain visible and this makes the dough flakier when baking.
You can use this dough for every recipe that requires puff pastry, and the results will be simply amazing.
- Makes about 10 oz (300g) puff pastry dough
- Rough Puff Pastry
- 1 1/4 cup (157g) all-purpose flour
- 1/2 cup + 3 tbsp (157g) butter, chilled, cut in small cubes
- 1/2 tsp (3g) salt
- 1/3 cup (80ml) ice cold water
- For Apple Pastries
- 3 tbsp (45g) sugar
- 1 tsp (3g) cinnamon
- 1 small egg, beaten
- 1 medium apple, cored and cut into thin slices
- Prepare the rough puff pastry. In a large bowl sift the flour and salt. Incorporate butter to the flour, using a pastry blender or a fork or a pastry processor, until crumbs are formed. Add the water and stir until the water is incorporated. Don’t overwork the dough as butter chunks need to remain visible. Wrap it with plastic wrap, and refrigerate for 20 minutes.
- Onto a lightly floured work surface, roll the dough until 3 times the length, to a rectangle of about 6 X 17 inches (15 cm X 45 cm). Fold the top third down to the center, then the bottom third up and over that. If necessary brush the excess flour. Turn it to the left or right and roll out again to three times the length. Repeat the rolling and folding for a total of 4 to 6 times. If the dough gets sticky during the process refrigerate for 30 minutes and continue.
- Cover with plastic wrap and chill for at least 30 minutes before rolling to use. You can also chill the dough overnight and keeps well for a couple of days refrigerated.
- Make the apple pastries.
- Preheat oven to 400F (200C).
- In a small bowl combine sugar with cinnamon.
- Onto a floured surface roll the dough into a 12x17 inch (30x45cm) rectangle. Cut the dough into 6 pieces. Transfer the dough pieces into a parchment paper lined baking sheet.
- Use a fork to prick the center of each pastry and brush with beaten egg.
- Sprinkle some of the cinnamon sugar over the pastries and arrange apple slices into the center of each. Sprinkle some more cinnamon sugar on top of apples.
- Bake for 20-25 minutes until puffed and golden.
- Cool completely to a wire rack. Dust with powdered sugar before serving if desired.