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Rough Puff Pastry

the.instructor's picture
  Flour 1⁄2 Pound
  Salt 1 Teaspoon (Leveled)
  Fat 6 Ounce (lard, margarine or butter)
  Water 8 Tablespoon
  Lemon juice 1⁄4 Teaspoon

1 In a bowl, sieve the flour and salt together.
2 In another bowl, cream the fat until it is even in texture.
3 Form the fat into lumps about the size of a walnut.
4 If the fat is soft cool until it becomes firmer.
5 Add the fat in lumps to the flour. Do not mix.
6 Pour in water and lemon juice.
7 Using a round-ended knife, mix until large lumps are formed.
8 Draw together with the fingertips.
9 On to a lightly floured board, put the mixture and shape into a rectangle.
10 Roll out into a long strip, being very careful to keep the ends straight and the corners square. Size approx. 18" X 6".
11 Fold into three, envelope style; check the corners carefully to see that they are square and even.
12 Half turn on the board.
13 Re-roll and refold 4 times; allow to " relax " for 20 minutes.

14 Use as desired.

Recipe Summary

Difficulty Level: 
Preparation Time: 
60 Minutes

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2357 Calories from Fat 1550

% Daily Value*

Total Fat 172 g264.6%

Saturated Fat 51 g255.2%

Trans Fat 0 g

Cholesterol 144.6 mg48.2%

Sodium 1167.3 mg48.6%

Total Carbohydrates 173 g57.7%

Dietary Fiber 6.1 g24.5%

Sugars 0.6 g

Protein 23 g46.9%

Vitamin A 0.01% Vitamin C 0.96%

Calcium 3.5% Iron 58.5%

*Based on a 2000 Calorie diet

Rough Puff Pastry Recipe