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How to Make Rough Puff Pastry

with Bob's Red Mill

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Molly AdamsStamford, CT
NYC cook making the most out of a tiny kitchen! Senior Editor, feedfeed.
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Holiday Baking with Bob's Red Mill

We partnered with Bob’s Red Mill to bring you a versatile Rough Puff Pastry recipe made using their Organic All Purpose Flour that can be utilized all season long! From sweet to savory, these flaky layers work with a variety of flavors. 

 
Using a few simple ingredients (Bob’s Red Mill Organic All Purpose Flour, Salt, Sugar, Yogurt & Butter) you can make a flaky all purpose pastry dough in about an hour.  Use it to make a quick batch of breakfast pastries, a pile of cheese straws for a cheese board or even a flaky blue cheese tart to serve as an appetizer! If you’ve ever made the real thing, this is a million times easier but still yields super flaky results! Store a few batches in the freezer so you have some on hand all holiday season long. 

We used the rough puff in two different applications in our test kitchen; (Spiced Palmiers and a Snowflake Tart with Feta and Tapenade) but feel free use this dough as you would frozen puff pastry.  The key to success with this recipe is to work with very cold ingredients and allow the dough to rest and chill between rolling so the gluten has a chance to relax. 

 
Here's the Full Recipe

Ingredients
2 cups Bob’s Red Mill Organic All Purpose Flour, plus more for rolling
1 tablespoon granulated sugar
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, frozen and cubed
2 tablespoons plain full fat yogurt (we used European style yogurt)
6-8 tablespoon ice water, plus more, if needed

Directions
In a large mixing bowl, sift together the flour, sugar and salt. Add the frozen butter and lightly coat each cube of butter with the flour. Work the butter into the flour mixture using your hands or a pastry blender until the butter is in pea-sized chunks. Stir in the yogurt, then add the ice water 1 tablespoon at a time until the dough begins to come together.

Turn the ragged dough out onto a lightly floured surface and begin to knead it by hand until it comes together, adding more water if needed. Pat the dough into a disc and wrap in plastic wrap or parchment and set in the fridge for about 30 minutes.

Once the dough has chilled, lightly flour your surface again and flour a rolling pin. Roll the chilled dough into a 12 inch by 8 inch rectangle, then fold it into thirds (like you were folding a paper to fit into an envelope). Turn the folded dough 90 degrees and repeat the process two times. After the third fold, wrap the dough and let chill for 15 minutes.

Once the dough has chilled a second time, repeat the rolling and folding process 3 more times. Once you have completed 6 folds and turns, let the dough chill for one hour before using.

Once the dough has chilled for one hour, you can use it as you would frozen puff pastry. You can also store it in the freezer (tightly wrapped) for up to two months.

 
 
Looking for more ways to use up this wonder dough during the busy holiday entertaining season? Check out a few of our favorite ideas below. 
Sunflower Spinach Puff Pastry Tart by @chiarapassion
Puff Pastry Apple Galette by @whatsgabycookin
Butternut Squash, Shallot And Feta Puff Pastry Pie by @abeautifulplate
Bacon, Egg & Cheese Breakfast Tart by @spoonforkbacon
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