Rough puff pastry. Use Gordon Ramsay's recipe when you want a quick, light flaky pastry in minutes. This PERFECT homemade Quick and Easy Rough Puff Pastry is beautifully flaky, and buttery. Delicious puff pastry made from scratch that tastes infinitely better than frozen.

Every time I make rough puff pastry I am surprised of the flaky and crispy pastries I get using this method. Preparation Sift together flour and salt into a chilled large metal bowl. This easy rough puff pastry made from scratch is buttery, flaky and so delicious that after your first batch, you'll be thinking of countless ways to use it. You can cook Rough puff pastry using 4 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Rough puff pastry

1. It's 500 g of flour.
2. You need 500 g of unsalted butter, cold.
3. It's 200-300 ml of ice cold water.
4. Prepare 10 g of salt.

Your homemade puff pastry will have a richer. Rough puff pastry is also known as blitz (German for lightning) puff pastry or demi-feuilletées. It is a variation of the classic puff pastry, although less elaborate. Flaky pastry, easy puff pastry, or rough puff - whatever you want to call it, this buttery, flaky, but not quite authentic puff pastry is the perfect homemade substitution for all your pastry delights.

Rough puff pastry step by step

1. Cut butter into medium size blocks.
2. In a bowl add flour, salt and butter. Slightly mix together. Get either be done by hand or mizer with dough attachment.
3. Start adding water slowly while mixing. Flour should just be incorporated form firm dough with pieces of butter still visible.
4. Wrap and refrigerate for 30 minutes to an hour.
5. On a lightly floured surface, roll the dough in rectangle about 20cm in width and 50cm and length. Keep edges straight and even. Don’t overwork the butter streaks, you should have a marbled effect.
6. Fold the top third down to the centre, then the bottom third up and over that. Dust off excess flour. Turn dough 90° and roll out again to three times the length.
7. Important the butter should never melt. You can wrap and refrigerate dough about 20 minutes between each roll.
8. Roll dough 5 to 7 times. Refrigerate before use or freeze for later.

Tarte Tatin: Puff pastry makes a fantastically airy crust for this upside-down apple tart. This is a great shortcut method for making puff pastry. You can use it for sausage rolls, apple turnovers, tarts and savoury pies. Sift the flour and salt onto the cold cubes of butter. Using a pastry scraper or a large chef's knife, cut the butter into the flour.