Use this great recipe for rough puff pastry to make Apple and Passion Fruit Tartlets and Olive Straws -- all three recipes are courtesy of Michel Roux.



Ingredient Checklist


Instructions Checklist
  • Mound flour in center of a large work surface, and make a well in the middle; place butter and salt in well.

  • Using your fingertips, mix ingredients together in the well. Using the fingertips of your other hand, slowly incorporate flour, beginning with inner rim of well. When cubes of butter have become small pieces and dough is grainy, gradually add ice water until fully incorporated, taking care not to overwork the dough. Roll dough into a ball and wrap with plastic wrap; refrigerate for 20 minutes.

  • On a lightly floured work surface, roll out dough into a 16-by-8-inch rectangle. Fold the short ends over the middle (like a letter) to make three layers. This is called the first turn.

  • Give the dough a quarter turn and roll away from you into another 16-by-8-inch rectangle. Fold again into 3 layers; this is called the second turn. Wrap dough in plastic wrap; refrigerate for 30 minutes.

  • Repeat process in steps 3 and 4 to create the third and fourth turns. Wrap dough in plastic; refrigerate for at least 30 minutes, and up to 3 days, before using. Dough may also be kept, frozen, for up to 4 months.

Reviews (2)

6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
The recipe for puff pastry used for croissants has a little bit of sugar in it. Also, for best results, it needs to be turned 6 times, not only 4. Of course you could use this rough puff pastry for croissants, I'm pretty sure they'll be pretty good, just not the best. I think this one is very suitable for fast tarts, or any savory use, cheese straws. pigs in a blanket, onion tart, "french style" pizza, etc.
Rating: Unrated
Could I use rough puff to make croissants?