Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, rough puff pastry. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Rough Puff Pastry is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Rough Puff Pastry is something that I’ve loved my entire life.

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. Use Gordon Ramsay's recipe when you want a quick, light flaky pastry in minutes.

To begin with this particular recipe, we must prepare a few ingredients. You can cook rough puff pastry using 3 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Rough Puff Pastry:

1. Make ready 450 g x chilled plain flour
2. Make ready 375 g x diced cold butter
3. Prepare 250 ml x cold water

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 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. Rough Puff Pastry is as delicious as its original but much easier to prepare.

Instructions to make Rough Puff Pastry:

1. The butter, flour and water all need to be well chilled for this recipe, combine the butter and flour first and stir with a knife to make sure the butter is coated, then add the water and mix. (you don't need to thumb this pastry)
2. Work the ingredients together with your hand then turn onto the work-top, work it with your hands until it forms a dough. (if it is too dry, get your hands wet and continue to work it. Then form into a rough rectangle shape.
3. Roll out the pastry into a large rectangle on a floured work surface, to about 1/2 cm thickness. You need to fold the top to just passed the middle then fold the bottom edge back over, this creates a tripple layer dough.
4. Turn the dough 90 degrees and roll out to the same sized rectangle as before, then repeat the folding over. This creates more layers,
5. With your finger make 2 dents in the corner to remind you how many times it's been rolled and folded, at this stage wrap with cling film and refrigerate for 15 - 20 minutes to cool the butter. Roll and fold again. Each time you roll, rotate 90 degrees
6. Keep repeating the rolling and folding until it has had 6 times, if at any time the butter feels sticky, put back in the fridge to re-set the butter. The second image shows how it looks after the 6th fold. I then made some cheesy palmiers with some left over pastry after the sausage rolls. Roll and brush with beaten egg.
7. I sprinkled mixed seeds then paprika and finally grated parmesan cheese over the pastry, press down with your hands.
8. Roll the pastry into a log and cut with a sharp knife into 1cm approx discs
9. Bake at 190c for about 15-20 minutes, let them cool to room temperature before eating. These screen shots were taken from my youtube channel https://www.youtube.com/watch?v=lVA4iX5vd4U&t=366s feel free to check me out there

The downside is that it comes with fewer layers, but you most probably won't even recognize this once baked. This Shortcut Puff Pastry Recipe Is the Ultimate Baking Hack. Making "rough puff" may just become your new obsession. Tarte Tatin: Puff pastry makes a fantastically airy crust for this upside-down apple tart. Flaky pastry, also known as quick pastry, blitz pastry or rough puff, is a light and flaky unleavened pastry that is similar to, but distinct from, puff pastry.

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