Rough Puff Pastry

INGREDIENTS

330g flour (2 and 2/3 cups) 2 teaspoons sugar½ teaspoon salt
230g butter, very cold and cubed+/- 16 Tablespoons ice cold water, as needed, mix in 1 tablespoon white vinegar

METHOD

Whisk together all the dry ingredients.Add the butter and use a fork to rub in. You can also do this in a processor. Don't break down the butter too much, blobs should still be roughly the size of your fingernails.
Add the water, a few tablespoons at a time and use the fork to mix the dough. Add as little water as possible.It should seem rather dry, rough and crumbly. As soon as you can use your hands to clump the mixture into a rough ball, it's ready. Place it in a large piece of Clingwrap, wrap tightly and refrigerate for 4 hours.
Lightly flour a work surface. (The dough gets sticky, so keep more flour nearby.)
Use your hands to gently flatten the dough into a small square. Now roll the dough into a rectangle, ½ inch thick or so. As you roll, flip the dough over once or twice to make sure it’s not sticking to the work surface. Fold the rectangle into thirds like a letter. Then turn it clockwise. Roll out, then fold into thirds again.
This process of rolling and turning must be completed a total of 4 times. If you really want it to turn out well, chill the dough between folds.
After the final fold, wrap dough tightly in Clingwrap and refrigerate overnight before using as desired.

INFO & TIPS

Loved this recipe. Easy, with stellar results mashaAllah 🏆

POSTED ON

19 Feb 2024

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