Description
Crafting a delectable “Homemade Rough Puff Pastry Dough” requires minimal ingredients and expert technique. Professional bakers and home cooks can master this flaky, buttery pastry with simple steps and precise folding methods, delivering irresistible results for sweet and savory creations.
Ingredients
Scale
Primary Ingredients:
- 2 ½ cups (300 grams) all-purpose flour
- 1 cup (226 grams) unsalted butter, cold and cubed
Seasoning Ingredients:
- 1 teaspoon salt
Liquid Ingredients:
- ½ cup (120 milliliters) ice-cold water
- 12 tablespoons (180 milliliters) additional water (as needed for consistency)
Instructions
- Gather flour and salt in a spacious mixing vessel, ensuring even distribution of dry components.
- Introduce frigid, cubed butter into the flour mixture, employing a pastry cutter or fingertips to fragment the butter into diminutive, pea-like clusters while preserving distinctive butter chunks for ultimate flakiness.
- Delicately integrate ice-cold water into the crumbly mixture, stirring gently until the dough loosely consolidates. Adjust moisture by adding minimal water if the texture appears excessively parched.
- Mold the somewhat rugged dough into an imperfect rectangular formation, encase completely in transparent film, and refrigerate for a brief 30-minute interval to enhance structural integrity.
- Dust work surface and rolling implement with a gossamer layer of flour. Transform the chilled dough into an elongated rectangular shape, meticulously folding the upper and lower thirds inward, mimicking a traditional letter-folding technique. Rotate the dough 90 degrees, positioning unsealed edges laterally.
- Rewrap the manipulated dough in protective film and return to refrigeration for a 20-30 minute cooling period.
- Replicate the rolling and folding sequence an additional three times, punctuating each manipulation with a calculated chilling interlude to cultivate multilayered, delicate pastry architecture.
- Following the conclusive folding iteration, securely encapsulate the dough and allow it to rest in refrigerated environment for a minimum of one hour, preparing it for future culinary endeavors. Alternatively, preserve in freezer up to three months for extended utility.
Notes
- Butter temperature matters significantly for achieving those dreamy, flaky layers in your pastry. Keep it cold but not rock-hard to ensure perfect texture.
- Work quickly and confidently when handling the dough to prevent the butter from melting, which can compromise the beautiful layered structure.
- Consider using a digital scale for precise flour and butter measurements, guaranteeing consistent results every single time.
- Experiment with replacing a small portion of regular flour with whole wheat or almond flour for added nutritional complexity and unique flavor profiles.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Desserts, Snacks
- Method: Mixing
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 250
- Sugar: 0g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg