RUFF PUFF RECIPES

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ROUGH-PUFF PASTRY RECIPE | BBC GOOD FOOD



Rough-puff pastry recipe | BBC Good Food image

Use Gordon Ramsay's recipe when you want a quick, light flaky pastry in minutes

Provided by Gordon Ramsay

Categories     Dinner, Side dish

Total Time 10 minutes

Prep Time 10 minutes

Yield Makes 700g

Number Of Ingredients 4

250g strong plain flour
1 tsp fine sea salt
250g butter, at room temperature, but not soft
about cold water

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.

ROUGH PUFF PASTRY RECIPE | BON APPÉTIT



Rough Puff Pastry Recipe | Bon Appétit image

This versatile puff is almost like a hybrid between pie dough and regular puff pastry and easy to freeze and store. Use this recipe as the base for anything from tarts to palmiers to turnovers.

Provided by Claire Saffitz

Yield Makes one 20x10" sheet about ?" thick (30 oz. dough)

Number Of Ingredients 5

1½ cups (3 sticks) unsalted butter, frozen
1 tablespoon sugar
1½ teaspoons kosher salt
2 tablespoons plus 2½ cups all-purpose flour, plus more for dusting
? cup whole milk

Steps:

  • Push butter 1 stick at a time through feeding tube of a food processor fitted with the medium shredding disc to grate (you need to use a bit of force and work quickly, but the food processor can handle it; it’s okay if the ends of each stick don’t make it through). You can also grate frozen butter on the large holes of a box grater; grip butter with a paper towel and work quickly, then freeze again 10 minutes. Transfer grated butter to a medium bowl and toss gently with 2 Tbsp. flour until coated. Transfer to freezer to keep cold.
  • Whisk sugar, salt, and 2½ cups flour in a medium bowl. Add half of frozen butter mixture and toss to coat (return bowl with remaining butter to freezer).
  • Stir milk and ? cup ice water in a measuring cup and drizzle over flour mixture, mixing with a fork until shaggy pieces form. Knead in bowl a couple of times with your hands to form a shaggy dough. Transfer all of the large clumps of dough to a work surface, leaving smaller pieces behind. Drizzle 1 Tbsp. ice water over remaining flour mixture in bowl and knead again to bring together. Add to dough on work surface. Knead dough a couple more times to form a single mass (it’s okay to work dough a bit more than you would for pie dough); the flour should look mostly hydrated with only a couple of dry spots remaining. Press into a 1"-thick square and wrap tightly in plastic. Chill 20–30 minutes.
  • Roll dough on a lightly floured surface to a 18x6" rectangle, dusting underneath with more flour to prevent sticking. Place dough on work surface so short side is facing you. Now imagine that it’s divided into three 6x6" squares stacked in a column.
  • Sprinkle one-quarter (about 1½ oz.) of remaining butter mixture in a single layer inside center square. Fold lower square over butter, lining up outside edges. Sprinkle about one-third (1½ oz. again) of remaining butter over newly folded dough. Fold upper square down and over butter to form a neat 6x6" packet (think of folding a letter; the center does not move).
  • Press dough firmly together on all sides to seal. Rotate dough package 90° counterclockwise so top flap opening is on your right. Roll out dough, dusting with flour as needed, to a 18x6" rectangle again. Repeat folding process, incorporating all remaining butter. Press firmly to seal, wrap in plastic, and chill 20 minutes and up to overnight.
  • Roll out dough on a lightly floured surface to 18x6" rectangle again. Fold in thirds as before (but without incorporating any butter). Rotate 90° counterclockwise as before and roll out to a rectangle again. Repeat folding process one more time. Wrap in plastic and chill at least 20 minutes. Dough is now ready to be rolled out and used.
  • Do Ahead: Rough puff pastry can be made 2 days ahead; keep chilled, or freeze up to 1 month. Thaw overnight in refrigerator before using.

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