Rough puff is for filled pastries. The butter is integrated into the detrempe in a random way, allowing for an easier, less time-consuming process than classic puff pastry.

This rough-puff pastry is based on a recipe by Paul Allam and David McGuinness of Bourke Street Bakery. ... Beat flour, 10gm salt and diced butter in an electric mixer on low speed until crumbs form ...

Whether serving as a crisp, buttery platform for seasonal fruit or a flaky wrapping for salmon fillet, puff pastry makes everything seem a little more elegant. With the holiday season nearly here ...

This rough puff pastry recipe makes 500g/1lb 2oz, ideal for topping a large oven-baked pie. The uncooked pastry can be frozen for up to 6 months, well wrapped, before using.

In a stand mixer with the paddle attachment or by hand in a bowl, ... For the rough puff pastry: 330g plain flour. 165g cold ...

Cut two sheets of puff pastry into eight 5-inch squares and spread a mix of cream cheese and goat cheese for savory danishes, or just sweetened cream cheese for sweet, over the bottom, leaving a ...

Rough puff pastry. Total time: 3½ hours, plus overnight chilling time and 3 hours of relaxing time. ... Return the bowl to the stand mixer, add the remaining 1 pound and 7 ounces of butter cubes, ...