How to: Ultra Laminated Rough Puff

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puff pastry easy
puff pastry easy
puff pastry easy

Want to create puff pastry at home but thought it was too difficult? This recipe is a simplified version that has steps to ensure the dough will come out tender, flavorful, and flaky. We will be folding the dough several times and resting it. However, my version is slightly different because I blast freeze the dough for minutes between folds opposed to in the fridge.

We also incorporate lemon juice to help keep the dough delicate. This does not make it taste like lemon, so don’t worry. It is just to tenderize the dough and bring the flavors toward. If you don’t have lemon juice, swap it for white vinegar.

I include parts of the Sfogliatelle pastry method in making my blitz puff. Typically, soft butter is a NO-NO in puff pastry, so we are incorporating frozen butter primarily. However, after I experimented with different processes, this one came out how I wanted. I like the butter-forward flavor it gives, making it perfect for an American apple pie.

The cold water and frozen butter will keep the dough chilled and create pockets. These pockets create steam, the steam create the laminations. The dough comes out with hundreds of visible layers, ideal for turn-overs, pie crusts, quiches, and mille-feuille.

Tips For Laminated Dough

  • While using your rolling pin, ensure that it is properly floured, as if it isn’t: the butter chunks in the dough can stick to the rolling pin or surface.
  • Ensure the surface is also floured, yet not overly floured. The dough becomes more elastic, if it sticks to the counter, the delicate layers will rip. If it is overly floured, the dough will become tough. Dust off excess flour before each resting time.
  • Use a silicone rolling mat, it makes clean up easier and most have guides.
  • Use lemon juice (NOT extract) to have a delicate dough. The juice tenderizes the gluten, creating less elasticity. This doesn’t add flavor (when using the recommended amount), just strengthens the layers.
  • Use grated butter and large cubes of butter. Focus on working the large pieces of butter into the flour. Work the grated butter less. Make sure you can see butter bits.
  • Don’t be afraid to season the dough with cinnamon, nutmeg, extracts, garlic, or other flavors depending on your recipe.
  • Make a double or triple batch. Section them off and store in the freezer wrapped in plastic wrap and Ziploc bag. Place the dough in the fridge overnight when you’re ready to use.

puff pastry easy

Ultra Laminated Rough Puff Pastry

Create Blitz Pastry easily at home with these steps. This pastry is perfect for creating pie crust, mille-feuille, turn-overs, and more.
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Prep Time 15 minutes
Course: Appetizer, Dessert, Snack
Cuisine: American, French
Ingredients Method

Ingredients
  

  • 1 cup Flour
  • 1/2 cup FROZEN Butter PLUS 2 more tablespoons of softened butter (not melted)
  • 6 to 8 tbsp Ice Water
  • 1/2 tbsp Lemon Juice or Vinegar To tenderize dough
  • 1/2 tsp Salt
  • 1 tbsp Powdered Sugar Optional for sweet recipes
  • 1 tsp Vanilla Extract Optional, can be substituted for other seasonings if using for a savory dish.

Method
 

  1. Combine the dry ingredients in a large mixing bowl. If you're using spices, add them in.
  2. Cube or grate the frozen butter (I do a mixture of both).
  3. Mix water in glass with an ice cube, lemon juice and extracts if using. We want the mixture to stay as cold as possible and combing the extract in the water will help distribute the flavor evenly.
  4. Add in the cubed/grated butter to the dry ingredients. Using your hands, work the butter in slightly by rolling the flour and butter together between palms or fingers. The butter should still be VISIBLE. This is extremely important to create a flaky dough.
  5. Add in the liquid slowly, continuing to manipulate with your hands, the dough should come together similar to a pie dough (a crumbly texture that just holds together).
  6. Flour a surface and form dough in a rectangle. Flatten slightly with a rolling pin (I beat it down instead of rolling at this point). Once shaped, we will be folding the dough in to thirds. Fold one edge into the center and repeat on the other edge. Then fold together.
  7. Press dough down slightly and wrap in plastic wrap. Place the dough block in to the freezer (yes, the freezer) for 1-3 minutes. During this time, microwave 2 tablespoons of butter at 10 seconds spurts until it is mushy/spreadable (not melted).
  8. Remove dough from freezer and place on floured surface. Roll out dough into a rectangle. Repeat the folding process.
    Once folded, flatten again. Spread the soft butter on the dough using pastry brush.
    Fold once more (during this time the dough will become more elastic).
  9. Wrap in plastic wrap and put into the freezer for another 1-3 minutes.
  10. Bring dough out, flatten and preform the book fold.
  11. The dough can be rested and folded again, or it is ready to use depending on your desired result.
  12. Bake at 400 F degrees (cooking time varies on the dessert it is being made into).

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