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Rough puff pastry

Recipe from: 12/1/1994 12:00:00 AM
Ingredients 5
Servings 0


  • 300
    cake flour
  • 1
  • 225
  • 185
    iced water
  • 10
    lemon juice


1. Sift the flour and salt. Cut the butter into 10 g cubes and lightly mix them into the flour without rubbing them in. 2. Make a well in the centre. Add the liquid and mix to a fairly stiff dough. Turn on to a floured surface and roll into an oblong strip, approximately 30 x 10 cm, keeping the sides square. Fold both ends to the centre and fold in half again to form a square. Cover and rest in the fridge for 15 minutes. 3. Give a double turn as follows: Roll pastry out to an oblong approximately 60 x 20 cm. Fold both ends to the centre and fold in half again to form a square. Leave to rest in a cool place for 30 minutes. Half-turn the pastry to the right and repeat the process, giving 3 more double turns, resting between each. 4. Roll and use as indicated in recipe.

Read more on: bake  |  dairy

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