Quick & Easy Rough Puff Pastry (VIDEO)

Prepare the rough puff pastry dough

Measure water and vinegar, mix them in a small bowl and place them into the freezer for 10 minutes

Cut butter into small chunks and pop them into the freezer for 10 minutes

Mix high protein content flour with salt in a large bowl

Add the cold butter chunks into the flour and toss the mixture with your fingers until all pieces of butter are separated and completely coated in flour. Work as quickly as possible

Using a rubber spatula, start adding the water-vinegar mixture to the flour slowly. Be mindful of the water, you might not need all of it, stop adding water as soon as the dough is moist enough but you do not want to make it wet. Add just enough water so that all of the dry dough pieces and flour bits at the bottom of the bowl become incorporated.

Once water is added, gently knead the dough for 10-20 seconds just until it comes together. You should have smaller and bigger butter chunks left in the dough. Do not overwork it.

Wrap the dough into a plastic wrap and refrigerate for one hour

Lamination process

Use Silicone baking mat to make the rolling and folding easier. Use as little extra flour as possible and work as quickly as possible.

Prepare a 6-fold rough puff pastry; Roll the dough into 25x45cm / 10x18inch, fold the top third into the middle, then fold the bottom third into the middle. Now you will get an envelope shape that has an "open edge" on the top and a "closed edge" on the bottom. Rotate by 90 degrees to the right so you will get the "open edge" on the right and the "closed edge" on left.

Your first fold is done, repeat it 6x. Rest the dough for 30-60 minutes either in between each fold (if your kitchen is warm) or in between 2 folds. Do not make more than 2 folds at once without resting the dough.

After the 6th fold, refrigerate the rough puff pastry dough for 1 hour before using it

Baking

Bake the pastry according to the recipe.