ROUGH PUFF PASTRY
Use this great recipe for rough puff pastry to make Apple and Passion Fruit Tartlets and Olive Straws -- all three recipes are courtesy of Michel Roux.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 2 pounds, 10 ounces
Number Of Ingredients 4
Steps:
- Mound flour in center of a large work surface, and make a well in the middle; place butter and salt in well.
- Using your fingertips, mix ingredients together in the well. Using the fingertips of your other hand, slowly incorporate flour, beginning with inner rim of well. When cubes of butter have become small pieces and dough is grainy, gradually add ice water until fully incorporated, taking care not to overwork the dough. Roll dough into a ball and wrap with plastic wrap; refrigerate for 20 minutes.
- On a lightly floured work surface, roll out dough into a 16-by-8-inch rectangle. Fold the short ends over the middle (like a letter) to make three layers. This is called the first turn.
- Give the dough a quarter turn and roll away from you into another 16-by-8-inch rectangle. Fold again into 3 layers; this is called the second turn. Wrap dough in plastic wrap; refrigerate for 30 minutes.
- Repeat process in steps 3 and 4 to create the third and fourth turns. Wrap dough in plastic; refrigerate for at least 30 minutes, and up to 3 days, before using. Dough may also be kept, frozen, for up to 4 months.
ROUGH PUFF PASTRY
From a book of British cookery. This pastry recipe is used in several pie and tart recipes, both sweet and savory. You can always use frozen puff pastry, of course, but if you have the time and want to take the extra step to make it really special, this doesn't seem like it would be very hard to make. Times are estimates, and cooking time is minimum chilling time.
Provided by Halcyon Eve
Categories Dessert
Time 2h30m
Yield 1 puff pastry
Number Of Ingredients 5
Steps:
- Sift fry ingredients together into a large, chilled mixing bowl. Add cold butter and lard pieces, and working quickly, rub flour and fat together until the texture of coarse meal. If you prefer, you can use a pastry blender or knives. You may also use a mixer or food processor, but take great care not to overmix or overprocess.
- Add 4 Tbsp icy cold water and quickly blend into flour mixture.
- Gather all the dough and crumbs up into a ball. If it is too crumbly and will not hold together, add up to 2 Tbsp more icy cold water, 1 tsp at a time, until it holds together.
- Lightly dust pastry with flour, wrap in wax paper, and chill for 30 minutes.
- Place pastry on lightly floured board and gently press into a rectangle about 1 inch thick. Dust flour underneath and on top of pastry. Roll out into a rectangle about 21x6 inches. Fold into thirds to form a three-layer rectangle about x6 inches.
- Turn pastry 1/4 turn, dusting underneath with flour if needed. Roll out again into a 21x6 inch rectangle, and again fold into thirds.
- Repeat two more times, turning a quarter turn before rolling out each time and ending with the pastry folded into a 7x6 inch packet.
- Wrap tightly in wax paper, foil, or a freezer bag and refrigerate for at least 1 hour and up to 3-4 days.
Nutrition Facts : Calories 2186.1, Fat 145.8, SaturatedFat 78.8, Cholesterol 292.7, Sodium 600, Carbohydrate 190.8, Fiber 6.8, Sugar 0.7, Protein 26.8
ROUGH-PUFF PASTRY
Use Gordon Ramsay's recipe when you want a quick, light flaky pastry in minutes
Provided by Gordon Ramsay
Categories Dinner, Side dish
Time 10m
Yield Makes 700g
Number Of Ingredients 4
Steps:
- Sift 250g strong plain flour and 1 tsp fine sea salt into a large bowl. Roughly break 250g butter into small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
- Make a well in the bowl and pour in about two-thirds of 150ml cold water, mixing until you have a firm rough dough adding extra water if needed.
- Cover with cling film and leave to rest for 20 mins in the fridge.
- Turn out onto a lightly floured board, knead gently and form into a smooth rectangle.
- Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don't overwork the butter streaks; you should have a marbled effect.
- Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length.
- Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.
CLASSICAL PUFF PASTRY
Provided by Food Network
Categories dessert
Time 4h
Yield 2- 3/4 pounds of dough
Number Of Ingredients 4
Steps:
- Combine the flour and salt in the bowl of a food processor and process few seconds to combine. Cut 2 ounces (4 tablespoons) of the butter into small pieces and process with the flour until there are no lumps and the mixture is the texture of cornmeal.
- Pour half the ice water in a large bowl and turn the flour mixture onto it. Sprinkle the remaining water over it, reserving one tablespoon. Transfer the mixture to a large mixing bowl, drizzle the ice water evenly over it and toss like a salad until the dough comes together in a ragged mass. Add the remaining water if necessary. Cover in plastic wrap and chill.
- Meanwhile, place the remaining butter between layers of plastic wrap and pound with a rolling pin to make malleable. Place it between two sheets of plastic wrap and, using your hands or a rolling pin, shape it into a 6-inch square.
- Remove the dough from the fridge, lightly flour the work surface and, using either your hands or a rolling pin, shape the mass into 12-inch square. Place the butter on the dough catty-corner and fold the edges of the dough into the center to enclose it.
- Lightly flour the surface of the dough and roll it into a rectangle measuring about 12 inches high x 26 inches wide. If the dough sticks, loosen it underneath with a long flexible metal palette knife and scrape off any butter sticking to the work surface. Brush off any excess flour. Fold the dough into thirds and turn it 90 degrees, so that seams are parallel to the table's edge. This is called a "turn". Lightly flour and roll it out again to about 12 x 26 inches. Brush off the excess flour and again fold it into thirds. Place the dough on a sheet tray, cover it with a plastic bag and refrigerate for 20 to 30 minutes.
- Repeat this, giving the dough two more turns, each time rolling it out to 12 x 26 inches. Refrigerate for another 20 or 30 minutes, then give the dough 2 final turns. There are six turns in all.
- Lightly roll it to flatten and even it. Wrap it in plastic wrap or a bag and chill for at least two hours before using it. It can be kept, refrigerated, for up to 3 days, or frozen for up to 3 months.
- To roll pastry: (for home size 11 x 17-inch sheet trays)
- For thinly rolled dough (1/16-inch) used to make little pizzas start with 15 ounces (1/3 of the recipe). For thickly rolled dough (3/8-inch) used for everything else, start with 22 ounces (1/2 recipe).
- Line an 11 x 17-inch sheet tray with parchment paper. On a floured table, roll the rectangle of dough to a length of 15 inches and a width of 10 inches. Dust off any excess flour. Roll the dough up onto the rolling pin and transfer it to the sheet tray. Using a 10-inch rolling pin and rolling gently from the center out, roll the dough to fit the tray. Make sure it is even - with no lumpy edges. Rolling lightly and gently enables you to keep it even.
- Shapes to cut out of the 3/8-inch thick dough:
- Bouchee: Cut 2 (3-1/2-inch) rounds of dough. Cut a 2-1/4-inch circle out of the second round. Egg wash the first round. Place the ring from the second round over the first so that the edges line up. Dock the edges and center with a fork. Thin inner circle can be baked as well and used for a lid.
- Bouchee made from special cutter: Use and cutter made especially for this purpose. It has two cutting edges - one inside and shorter than the other that scores, rather than cuts the dough.
- Criss-cross Tartlet: Cut a 5-inch square. Fold it into a triangle and cut from each edge towards the apex, stopping about 1/2-inch short of the apex. The cut should be about 1/2-inch from the edge. Open it up to the square and place on a cookie sheet. Egg wash the edges. Bring one point over to the opposite corner of the inner square and press. Bring the opposite point over and press. Press along the rim to seal. Dock rim and center.
- Puff Strip: From a sheet tray of frozen dough, cut a rectangular piece 8" wide and the length of the sheet tray. Transfer it to a paper lined cookie sheet. Using a pizza wheel, cut a 3/4" strip from each edge. Egg wash the edges of the center piece and flip the cut strips onto the egg washed edge. Dock the 2 rims with a fork, then dock down the center.
- Vol-au-Vent: Similar to above, but round. Press whatever size round you want into the dough on the sheet tray. Lift and cut along the circular impression with a pizza wheel. Center another round, and inch or so smaller in diameter than the first over the circle of dough and press lightly. Remove and cut along this line. Egg was the edge, as above, and cut through the outer rim in one place. Place the rim over the center circle, lining up the edges. Dock the rim with a fork, then dock the center. Bake 20 to 25 minutes in a preheated 425 degree F. oven.
NIGELLA LAWSON PROCESSOR PUFF PASTRY
Make and share this Nigella Lawson Processor Puff Pastry recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 1h15m
Yield 1 batch, 1 serving(s)
Number Of Ingredients 5
Steps:
- Pulse the flour and salt together in the processor, then add the butter and pulse 3-4 times, the butter should be cut up but still be in visible chunks.
- Add a squeeze of lemon juice and the iced water, and pulse till the pastry begins to form a ball, then tip out onto the bench and form a ball. Wrap tightly in cling wrap and rest in the fridge for 30 minutes.
- Dust the benchtop with flour, then roll the pastry into a long rectangle into a long rectangle three times longer than it is wide, then fold it in three like a business letter. Roll out again to the same length and repeat the fold and roll another 2 times (not rolling out after the last fold).
- Wrap in cling wrap and rest in the fridge for another 30 minutes before using it to allow the gluten to relax. When baking, brush with a lightly beaten egg white and bake in an oven preheated to 200 degrees C till puffed and golden brown.
Nutrition Facts : Calories 2549.3, Fat 186.6, SaturatedFat 117, Cholesterol 488.1, Sodium 186.9, Carbohydrate 195, Fiber 6.9, Sugar 1.9, Protein 27.9
ROUGH PUFF PASTRY
Similar to traditional puff pastry dough but not as time intensive, "rough puff" is flaky, buttery, and the perfect foundation for this rustic Plum Tart.
Provided by Sarah Carey
Categories Pie & Tarts Recipes
Time 3h
Yield Makes about 2 pounds, 8 ounces
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together flour, salt, and sugar. Using a pastry blender or your fingers, cut butter into flour mixture until it's in small lumps, about 1/2 inch in size.
- Stir together cream and water; stir into flour mixture with a fork to form a ragged dough. (There should be some small bits of dry flour in bowl; do not overmix.) Turn out onto a flour-dusted work surface. With a bench scraper, shape dough (it will barely be holding together) into a rectangle. Using a rolling pin, press slightly to compact and form.
- Roll dough, dusting surface with flour and scraping bits of butter off rolling pin as needed, into a 16-by-9-inch rectangle, using bench scraper to keep corners square and to move dough when needed.
- Using a dry pastry brush, brush off excess flour. With a short side facing you, use bench scraper to lift and fold dough into thirds, like a business letter (bottom edge up to center, then top edge down). This completes the first turn (the more turns you complete, the easier it gets); repeat rolling and folding process once more, then wrap in plastic and refrigerate until cold, at least 30 minutes.
- Repeat rolling, folding, and chilling process 4 more times, for a total of 6 turns, always starting each with opening to the right. By final turn, dough should be very smooth, with no lumps of butter visible (depending on how quickly you work, you may be able to do more than two turns at once; if dough becomes too elastic or too warm to work with, refrigerate until firm).
- After final turn, roll out dough 1 inch thick. Cut into two pieces. Wrap each in plastic and chill until ready to use, at least 1 hour and up to 2 days (or freeze up to 1 month; defrost in refrigerator 1 day before using).
More about "rough puff pastry recipes"
ROUGH PUFF PASTRY - THE DARING GOURMET
From daringgourmet.com
5/5 (10)Total Time 2 hrs 50 minsCategory PastryCalories 1784 per serving
- There are two methods for making rough puff pastry and you can choose whichever suits you.The first method is pictured in the blog post above. Add the chunks of butter to the flour and simply toss them with flour, then add the water and start working the dough with your hands until it comes together in a rough, chunky mass (the large chunks of butter will remain in the dough). Then proceed with rolling out the dough. Advocates of this method maintain that it produces flakier end results.The other method is to pulse the chunks of butter and flour in a food processor until the mixture resembles coarse breadcrumbs, then add the water and work the dough until it comes together. The proceed with rolling out the dough.Both methods work, your choice.
- For the following steps work very quickly when rolling out the dough so that the butter doesn't get too soft and smear.Roll the dough out into a rectangle about 1/4 inch thick on a lightly flour work surface. Use a pastry cutter or similar to straighten out the sides of the dough.Fold the short side of the rectangle down to the middle. Then fold the bottom half up over the top half, folding it like a letter (see blog post for pictured illustrations). Wrap the dough tightly in plastic wrap and freeze for 20 minutes.Repeat the process again at least 4 times and up to as many times as you like, wrapping and freezing each time. It's critical that the butter in the dough stays very cold so don't skip the freezing step.After the final time of rolling, fold the dough like a letter again, wrap very tightly in plastic wrap, and store either in the fridge for up to 3 days or freeze (place the wrapped dough in a freezer bag) for up to a month. When you're ready to use it simply remove it from the
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