Every time I make rough puff pastry I am surprised of the flaky and crispy pastries I get using this method. This quick recipe incorporate the butter into the flour and involves just some repeated rolling and folding without needing to refrigerate between. It takes no more than 15 minutes to prepare and gets very similar results to a classic puff pastry dough.

To print the recipe check the full recipe on my blog:
http://www.homecookingadventure.com/recipes/rough-puff-pastry

Ingredients

Makes about 10 oz (300g) puff pastry dough

Rough Puff Pastry
1 1/4 cup (157g) all-purpose flour
1/2 cup + 3 tbsp (157g) butter, chilled, cut in small cubes
1/2 tsp (3g) salt
1/3 cup (80ml) ice cold water

For Apple Pastries
3 tbsp (45g) sugar 1 tsp (3g) cinnamon
1 small egg, beaten
1 1 medium apple, cored and cut into thin slices

1. Prepare the rough puff pastry. In a large bowl sift the flour and salt. Incorporate butter to the flour, using a pastry blender or a fork or a pastry processor, until crumbs are formed. Add the water and stir until the water is incorporated. Don?t overwork the dough as butter chunks need to remain visible. Wrap it with plastic wrap, and refrigerate for 20 minutes.

2. Onto a lightly floured work surface, roll the dough until 3 times the length, to a rectangle of about 6 X 17 inches (15 cmX45 cm). Fold the top third down to the center, then the bottom third up and over that. If necessary brush the excess flour. Turn it to the left or right and roll out aga...