Rough Puff Pastry
|Butter||6 Ounce (1 1/2 Sticks)|
|All purpose flour||2 Cup (32 tbs)|
|Lemon juice||1 Teaspoon|
|Ice water||1⁄2 Cup (8 tbs)|
1 Cut the butter into walnut size pieces.Make sure its firm but not hard.
2 Sift the flour and salt together and keep aside.
3 In a wide bowl add sifted flour alongwith butter,lemon juice and water.Mix lightly with a round bladed knife into a soft dough.
4 Turn the dough on to a floured surface and knead it lightly.Handle the dough carefully since it is soft.
5 Give the dough a rectangular shape then roll it into a strip about 1 inch thick,12 inches long and 4 inches wide keeping the edges straight.Butter will be clearly visible as yellow streaks in the pastry.
6 Fold the bottom third of the pastry up and the upper third down.
7 Turn the pastry so that the fold points towards the left-hand side; seal the edges lightly with the corner of the little finger.
8 Roll out the pastry again, keeping it 1/2 inch thick and to a rectangle of 18 inches by 6 inches.
9 Repeat the folding and rolling procedure 4 times. Giving the pastry a half turn each time.
10 Cover the pastry with plastic wrap and keep it in the refrigerator for 20 minutes after every two roll outs.
11 Rest the finished pastry for 10 minutes before shaping.
12 This pastry is usually baked in the centre of a preheated oven at 425 degrees farenheit unless a specific temperature has been mentioned.
13 Use as desired.