How to survive the holiday? Rough puff pastry. 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. In this photo we turned the finished rough puff dough into holiday-spiced palmiers. They'll make for a tasty addition to your holiday cookie swap or Christmas brunch!
Check out some of our other favorite holiday desserts here!
For the Rough Puff Pastry
- 2 cups Bob’s Red Mill Organic All Purpose Flour, plus more for rolling
- 1 tablespoon granulated sugar
- 1/ 2 teaspoon salt
- 2 sticks unsalted butter, frozen and cubed
- 2 tablespoons plain full fat yogurt, (we used european style yogurt)
- 6-8 tablespoons ice water, plus more if needed
For the Rough Puff
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 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 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.
To Make the Spiced Palmiers
- 1 batch Rough Puff Pastry, (see above)
- 3/ 4 cup granulated sugar
- 1 tablespoon cinnamon
- 1 teaspoon ground ginger
- pinch ground cloves
- pinch nutmeg
- pinch allspice
- pinch salt
For the Spiced Palmiers
Preheat the oven to 450˚F and line two baking sheets with parchment paper.
Combine the sugar, spices and salt in a small bowl. Set two tablespoons of the sugar mixture aside, and add half of what is remaining to a work surface. Add the rough pastry dough and roll the dough out into a rectangle that is about 12 inches wide. Add the other half of the remaining sugar on top, pressing slightly so it adheres.
Make a mark in the center of the dough and working from the longer sides of the rectangle, roll each side of the dough in until you reach the midpoint.
Add the rolled log to the fridge to chill for at least 30 minutes. Once firm, use a sharp knife to cut half inch slices.
Add the slices to the prepared baking sheets and bake for about 10 minutes, or until golden brown. Sprinkle with reserved sugar and eat at once.