Rough Puff Pastry by James Martin provides brittle, silky layers with little work and is ready in 4 hours and 30 minutes, perfect for decadent pastries, pies, and tarts.
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🧡 Why You’ll Love This Rough Puff Pastry Recipe:
- Quick and easy to make.
- Yields exceptionally flaky and buttery pastry.
- Requires basic ingredients and simple techniques.
- Provides a homemade touch to your baked goods.
❓ What Is James Martin’s Rough Puff Pastry Recipe?
James Martin’s Rough Puff Pastry is a simple yet exquisite dough, made by layering grated frozen butter between folds of flour dough.
🧈 James Martin Rough Puff Pastry Ingredients
- 2.1 oz unsalted butter grated and frozen
- 7 oz unsalted butter grated and frozen (weigh the butter after grating it)
- 12.3 oz AP flour that has been kept in the freezer for a couple of hours
- 8-10 tbsp ice cold water use about 9.5 tbsp (142mL)
- 1 tsp salt
- 1/2 tsp lemon/lime juice (or white vinegar)
🥨 How To Make James Martin Rough Puff Pastry
- Whisk together the flour, salt, and 60 g / 2.1 oz of butter in a bowl. Rapidly mix the flour and butter using your fingertips.
- Pour in the water and lemon juice, tablespoon by spoonful, and stir with a wooden spoon or your fingertips until the dough comes together.
- Fill the dough till it is neither too sticky nor too dry, then add enough water to make it firm.
- Before letting the dough rest for around 5 minutes (in the fridge), knead it for approximately one minute on a floured surface.
- Create a lengthy rectangle out of the dough by rolling it out to a width of 6–7 inches and a length of 15–16 inches.
- On the bottom 1/3 of this rectangle, sprinkle 100 g / 3.5 oz of shredded butter.
- In a central position, fold over the butter-free portion.
- Subsequently, fold the opposite end over the initial fold. You laminated the butter and finished one fold.
- In a second long rectangle (about 15–16 inches long and 5–6 inches broad), flip the dough over and roll it out again.
- Turn the piece 90 degrees after folding it over twice (the second time with the second layer of lamination), and repeat with the extra butter. After two folds, you should have all of the butter incorporated.
- Make a total of a further 3 folds, bringing the total number of folds to five. Refrigeration between folds isn’t necessary if you work swiftly, but if the dough is getting too soft on a hot day, pop it in the freezer for 10 minutes to solidify the butter and keep going.
- Cover the dough with plastic wrap and refrigerate it until needed after the fifth and last folding.
- Allow it 2 hours for rest before you use it.
- Slice the dough in half, separate the portions with plastic wrap, and put in the freezer if you won’t be using it immediately.
💭 Recipe Tips
- Keep ingredients and utensils cold for optimal results.
- Work swiftly to prevent the butter from melting.
- Allow proper resting time between folds for the best texture.
- Customize fillings and shapes for various sweet and savory treats.
🍄 What Goes Well With Rough Puff Pastry?
Pair Rough Puff Pastry with savory fillings like mushrooms or spinach for savory pies, or use fruit compote for sweet pastries.
🎚 How To Store Leftovers Rough Puff Pastry?
- In The Fridge: Cover leftover rough puff pastry tightly in plastic wrap then keep it in a sealed container for up to 1 month.
- In The Freezer: Wrap leftover rough puff pastry in aluminum foil and keep freezer freezer-safe bag for up to 6 months. Leave to thaw in the fridge overnight.
🥵 How To Reheat Leftovers Rough Puff Pastry?
- Oven: Throw rough puff pastry in a preheated oven at 350°F for 5 to 10 minutes until warmed through.
- Microwave: Heat rough puff pastry on high for 30-second intervals until warm.
FAQs
Is rough puff pastry the same as puff pastry?
Rough puff pastry differs from classic puff pastry by incorporating butter in chunks, resulting in quicker preparation with similar flaky layers.
Why is lemon juice used in rough puff pastry?
Lemon juice aids in dough tenderness, facilitating handling and baking processes and contributing to the pastry’s desired texture and structure.
What happens if you leave rough puff pastry out too long?
Leaving rough puff pastry out too long causes the butter to soften and melt, compromising the pastry’s flakiness and texture.
What raising agent is used in rough puff pastry?
Steam, generated from the water content within the dough, serves as the raising agent in rough puff pastry, creating flaky layers.
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James Martin Rough Puff Pastry Nutrition Facts
Amount Per Serving
- Calories 229
- Total Fat 16.9g
- Saturated Fat 10.4g
- Cholesterol 44mg
- Sodium 106.5mg
- Total Carbohydrate 16.8g
- Dietary Fiber 0.6g
- Sugars 0.1g
- Protein 3g
James Martin Rough Puff Pastry Recipe
Description
Rough Puff Pastry by James Martin provides brittle, silky layers with little work and is ready in 4 hours and 30 minutes, perfect for decadent pastries, pies, and tarts.
Ingredients
Instructions
- Whisk together the flour, salt, and 60 g / 2.1 oz of butter in a bowl. Rapidly mix the flour and butter using your fingertips.
- Pour in the water and lemon juice, tablespoon by spoonful, and stir with a wooden spoon or your fingertips until the dough comes together.
- Fill the dough till it is neither too sticky nor too dry, then add enough water to make it firm.
- Before letting the dough rest for around 5 minutes (in the fridge), knead it for approximately one minute on a floured surface.
- Create a lengthy rectangle out of the dough by rolling it out to a width of 6–7 inches and a length of 15–16 inches.
- On the bottom 1/3 of this rectangle, sprinkle 100 g / 3.5 oz of shredded butter.
- In a central position, fold over the butter-free portion.
- Subsequently, fold the opposite end over the initial fold. You laminated the butter and finished one fold.
- In a second long rectangle (about 15–16 inches long and 5–6 inches broad), flip the dough over and roll it out again.
- Turn the piece 90 degrees after folding it over twice (the second time with the second layer of lamination), and repeat with the extra butter. After two folds, you should have all of the butter incorporated.
- Make a total of a further 3 folds, bringing the total number of folds to five. Refrigeration between folds isn’t necessary if you work swiftly, but if the dough is getting too soft on a hot day, pop it in the freezer for 10 minutes to solidify the butter and keep going.
- Cover the dough with plastic wrap and refrigerate it until needed after the fifth and last folding.
- Allow it 2 hours for rest before you use it.
- Slice the dough in half, separate the portions with plastic wrap, and put in the freezer if you won’t be using it immediately.
Notes
- Keep ingredients and utensils cold for optimal results.
Work swiftly to prevent the butter from melting.
Allow proper resting time between folds for the best texture.
Customize fillings and shapes for various sweet and savory treats.
James Martin Rough Puff Pastry Recipe