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ROUGH PUFF PASTRY

ROUGH PUFF PASTRY

*because we used betterine ( https://betterine.com/ ) a butter alternative in this recipe we adjusted the rest of the ingredients, these are not the same measurements one would use for the dairy version.

  • 225g (1 ¾ cups + 1 tablespoon) plain (all-purpose) flour
  • Pinch of salt
  • 190g betterine – cut into small cubes
  • 1 teaspoon lemon juice
  • 120ml (½ cup) ice-cold water
  • Extra flour for rolling out

To make the pastry, sift the flour and salt into a mixing bowl. Add the pieces of betterine and toss until coated in flour. Add the lemon juice to the flour mixture. Add half the ice water to the bowl and lightly work it into the flour, now add the rest of the water a tablespoon at a time until the dough just comes together (you may not need all the water).

You can do the whole first stage in the food processor, just be sure to use the pulse button. and do not overwork the flour and butter

As soon as the dough comes together in shaggy lumps, turn unto a lightly floured surface and shape into a 10x14cm (4×5.5inch) block, wrap in plastic wrap and refrigerate for 20 minutes.

Take the dough out of the fridge and on a lightly floured surface with a lightly floured rolling pin, roll the dough into a 20x35cm (8x14inch) rectangle. Fold in 3 like a business letter (bottom third up to cover the center third, then top third down to cover the other 2 layers and make a neat square.

Give the dough a quarter turn, then roll out again and fold as before.

Wrap and chill for 20 minutes. Repeat the rolling, folding, and chilling twice more. So in total, the pastry has been folded a total of 6 times. Wrap and chill for an hour at least, preferably overnight.