Rough Puff Pastry

  • 250g strong bread flour
  • 250g butter, unsalted, cold and in 2cm cubes
  • 1tsp table salt
  • Ice water, as needed

  1. Whisk the salt into the flour, add the butter and make sure each piece is coated.
  2. Add in ice water little by little until a soft dough is formed. Rest in the fridge for 15 minutes.
  3. Roll out the chilled dough into a 2cm thick rectangle. Fold inwards in thirds, rotate 90 degrees and repeat. Chill in fridge for 15 minutes.
  4. Repeat 2 more times.
  5. Use as necessary in recipes.

Notes:

  • Pastry must be kept cold at all times to maintain layers.
  • Tarte fine (pictured) is a good use. Brush parchment with butter, sprinkle caster sugar over then the pastry, docked. Layer with thin slices of apple, egg wash exposed pastry and bake for 15-20 minutes. Glaze with apricot jam, serve room temperature.

Tarte Fine

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