“Rough-puff” is puff pastry for cheaters – and I’m all about it. When the option is thawing puff pastry from a box or making laminated dough from scratch, I typically head for the freezer section. But, when there’s this middlin’ option, where I can make a version of it myself with results that are good (great!) enough for dinner – I’m in.
I hope you try it. It’s really not fussy. It makes a great topper for a pot pie and delicious petit pains au chocolat!
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Yield: equivalent of 2 sheets frozen puff pastry
- ¾ teaspoon salt
- 2 cups flour
- 1 ¼ cup cold unsalted butter, cubed (=2 ½ sticks, =10 ounces)
- ½ cup very cold water
- Using a food processor, fitted with the metal blade, add flour and salt to the bowl, then add 3/4 cup (6 ounces) cold butter cut in cubes and pulse until butter is absorbed (about 12 pulses), then add the remaining (4 ounces) cold butter (cubed) and pulse two or three times to combine. Add the cold water and pulse four or five times just until the dough comes together to form a ball (do not over process).
- On a lightly floured surface, place dough and knead lightly approximately 10 times. With a lightly floured rolling- pin, roll dough into a rectangle approximately 12 x 18 inches.
- Fold the dough in half and then half again and one last time, wrap in plastic and refrigerate for 1 – 2 hours. Divide the dough in half and roll into sheets in order to proceed with recipes calling for puff pastry.