A quick homemade rough puff-style pastry made with grated frozen butter for flaky, buttery layers without traditional folding.
Easy Puff Pastry
A quick homemade rough puff-style pastry made with grated frozen butter for flaky, buttery layers without traditional folding.
Ingredients
- 14 tablespoons butter 7 oz / 198 g, frozen
- 4–5 fl oz ice water 120–148 ml
- 1 tablespoon lemon juice 15 ml
- 2 ⅓ cups all-purpose flour 11 ½ oz / 325 g
- ⅙ teaspoon salt
Instructions
- Freeze the butter for at least 2 hours, preferably overnight.
- Combine the ice water and lemon juice and set aside.
- Mix the flour and salt in a large bowl.
- Using the large holes of a grater, grate the frozen butter directly into the flour. Toss gently so the butter is coated with flour.
- Gradually add the water and lemon mixture, reserving some as needed. Gently bring the dough together into a ball, using only enough liquid for the dough to hold together.
- Wrap the dough and refrigerate for at least 1 hour before using. It may be refrigerated for up to 3 days or frozen for later use.
- Roll and bake according to the recipe in which the pastry is being used. For best puff and crispness, bake in a well-preheated hot oven.
Notes
Keep the ingredients and dough as cold as possible and avoid overworking the pastry. The source recommends an oven temperature of at least 400°F (200°C) when baking puff pastry.
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Source: Bigger Bolder Baking — Gemma Stafford
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