Rough Puff Pastry

This is one of my absolute favorite things to eat and bake! A lot of people I know seem to be frightened of making the classic puff pastry, but it really is pretty simple.  I would compare it to doing laundry you just have the time, and you have to be good at folding. I recently discovered this quick puff pastry recipe that cuts the folding and refrigerating time in half, so it makes it even simpler to get your pastry fix. You can of course always grab some frozen puff pastry from your local grocery store. From my experience homemade is always better, but if you have access to a better brand of puff pastry than I do, than by all means save yourself a step.If you do make the homemade version make a double batch, that way you can store the rest in your freezer. Thaw as you need it, or in my case, thaw as you crave it.


 


Puff pastry is just so versatile you can fill it with sweet, savory, meaty, vegetably, or even cheesy fillings. The best part is they are all going to taste amazing because they are surrounded by flaky buttery layers of puff pastry. For this version I have taken the sweet route, with an apple cheese danish.


Ruff Puff Pastry

Serving Size: One Apple Danish.


Ingredients:

  •  60g butter, grated and frozen
  •  200g butter, grated and frozen
  •  350g flour, that has been kept in the freezer for a couple of hours
  • 8-10 tbsp of ice cold water
  • 1 tsp salt

 

Directions:

In medium bowl combine flour, salt and 60 grams of butter. Quickly pinch together with your fingers to crumble and coat the butter. Add a tablespoon of water at a time mixing well after each addition, until the dough starts to come together. The dough should be firm enough to knead (it should not be sticky). Knead on a floured surface for about a minute, and let it rest in the fridge for around 5 minutes.

Step 1: Roll dough out into a long rectangle. Sprinkle a 100 grams of grated butter over 2/3rds of the area of the rectangle. Fold over the portion without butter to the center of rectangle, and then fold over the first fold making a small rectangle. Turn the dough 90 degrees.

Step 2: Repeat step 1 with the rest of the butter. Turn 90 degrees the butter is now fully incorporated into the dough. 

Step 3: Complete 3 more folds. Work quickly, there shouldn't be a need to refrigerate. However if it is a hot summer day pop it into the freezer to harden the butter for ten minutes in between a fold. When done folding wrap the dough in plastic wrap and store it in the fridge until needed. If it is not being used right away wrap in plastic and store in freezer, making sure to give a few hours to thaw before use.