Rough Puff Pastry Recipe
By Isabella Quinn
Servings
4
Cream puff dough provides a simple substitute for puff pastry with a similar taste and texture that can be used in savory and sweet dishes. Cream puff dough is easy to make at home and offers other benefits, including a buttery taste. Other possible uses for cream puff dough include galettes and sausage rolls. Benefits of cream puff dough include less preparation time and obvious layering. Cream puff dough might be a good choice for home cooks and others who want a pastry with a great flavor and less preparation time.
Ingredients
- •500 g all-purpose flour
- •1 ½ tsp salt
- •400 g cold unsalted butter (cut into cubes)
- •150 ml water
Instructions
- 1
In a large bowl place the flour, salt and butter. Mix.
- 2
Use your fingers to pinch the butter along with the flour to split the pieces up.
- 3
Add the water and incorporate the dough with your hands, kneading only enough to bring it together.
- 4
Flatten out the dough a bit with your hands, wrap it in plastic wrap and refrigerate it for 1 hour or up to 2 days.
- 5
Use a rolling pin to roll out the dough on a lightly floured surface into a long triangle, about 4-5mm thick.
- 6
Use a dry pastry brush to brush off the excess flour and fold it in three.
- 7
Spin the dough a quarter turn and roll it out again in the opposite direction.
- 8
Brush off the excess flour and fold it in three again.
- 9
Roll it a bit to stick the layers together.
- 10
Your dough is ready to use! Refrigerate it for at least 30 minutes before using it if it’s too soft.
- 11
Keep it in the fridge for up to 2 days or freeze it for up to 6 months.
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