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.

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 ...

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 ...

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 ...

Cookbook author Tom Douglas makes his delicious pear tarts. “Worth the Effort” Puff Pastry Makes enough puff for six 4 1/2–inch squares Ingredients: 1/3 cup ice cold water, plus a few more ...

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 ...

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, ...

1. Sift the flour and salt on to a clean bench. 2. Tip the cold butter cubes on to the flour and chop through with a spatula until roughly incorporated.