Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, rough puff pastry. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Rough Puff Pastry is one of the most popular of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Rough Puff Pastry is something which I’ve loved my entire life. They are fine and they look wonderful.
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. This PERFECT homemade Quick and Easy Rough Puff Pastry is beautifully flaky, and buttery. Delicious puff pastry made from scratch that tastes infinitely better than frozen.
To get started with this recipe, we must first prepare a few ingredients. You can cook rough puff pastry using 3 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Rough Puff Pastry:
- Prepare 450 g x chilled plain flour
- Get 375 g x diced cold butter
- Get 250 ml x cold water
Your homemade puff pastry will have a richer. Rough puff pastry, also known as demi-feuilletées, is a variation of the classic puff pastry, although less elaborate. Rough puff pastry is differentiated by a shorter processing time. Rough puff pastry is a less timing consuming—and less intimidating—alternative to puff pastry.
Steps to make Rough Puff Pastry:
- The butter, flour and water all need to be well chilled for this recipe, combine the butter and flour first and stir with a knife to make sure the butter is coated, then add the water and mix. (you don't need to thumb this pastry)
- Work the ingredients together with your hand then turn onto the work-top, work it with your hands until it forms a dough. (if it is too dry, get your hands wet and continue to work it. Then form into a rough rectangle shape.
- Roll out the pastry into a large rectangle on a floured work surface, to about 1/2 cm thickness. You need to fold the top to just passed the middle then fold the bottom edge back over, this creates a tripple layer dough.
- Turn the dough 90 degrees and roll out to the same sized rectangle as before, then repeat the folding over. This creates more layers,
- With your finger make 2 dents in the corner to remind you how many times it's been rolled and folded, at this stage wrap with cling film and refrigerate for 15 - 20 minutes to cool the butter. Roll and fold again. Each time you roll, rotate 90 degrees
- Keep repeating the rolling and folding until it has had 6 times, if at any time the butter feels sticky, put back in the fridge to re-set the butter. The second image shows how it looks after the 6th fold. I then made some cheesy palmiers with some left over pastry after the sausage rolls. Roll and brush with beaten egg.
- I sprinkled mixed seeds then paprika and finally grated parmesan cheese over the pastry, press down with your hands.
- Roll the pastry into a log and cut with a sharp knife into 1cm approx discs
- Bake at 190c for about 15-20 minutes, let them cool to room temperature before eating. These screen shots were taken from my youtube channel https://www.youtube.com/watch?v=lVA4iX5vd4U&t=366s feel free to check me out there
Rough puff pastry is differentiated by a shorter processing time. Rough puff pastry is a less timing consuming—and less intimidating—alternative to puff pastry. But don't worry: It's still plenty buttery and flaky. Rough Puff Pastry is as delicious as its original but much easier to prepare. The downside is that it comes with fewer layers, but you most probably won't even recognize this once baked.
So that is going to wrap it up with this special food rough puff pastry recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
