How Do You Make Ground Beef Puff Pastry

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Use this in-depth tutorial to learn how to make a from-scratch puff pastry dough variation. The homemade dough comes together using a "rough puff" method where y'all carefully work butter into your dry ingredients and then fold and flatten the dough many times to create endless flaky layers. Unlike the breakfast pastries dough, this dough does non require any yeast and dissimilar croissants and traditional puff pastry, this dough does non require laminating with a layer of butter. Rather, the layers and crisp flakiness come from the particular mixing and folding methods.

Using this simplified method and a handful of bones ingredients, you'll be amazed that yous tin make puff pastry from scratch inside just a few hours. Whenever I make and bake this dough, I'm all the same stunned with the event! You'll relish using this dough wherever you use a single pie crust or store-bought puff pastry.

Side by side you'll find some details, step-by-stride photos, plus there's a video tutorial in the recipe if that'south helpful too. All of this volition assistance set you upwards for success when it's your turn to try information technology!

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What is Rough Puff Pastry?

Crude puff pastry is likewise known as quick pastry and become really popular with professionals and home bakers considering you get bakery-style puff pastry without precise shaping and laminating butter with dough. Cookbook author and chef Claire Saffitz has a wonderful recipe for information technology. The trick is to work large pieces of cold butter into dry ingredients and hydrate it all with ice cold water (equally if you lot were making pie chaff). Sometimes bakers grate butter into the mix or use a food processor. There's lots of means to brand rough puff pastry.

With this recipe, I stick with common cold cubes of butter and use my hands to rub the butter into the flour mixture. Your hands are your best tool and method here because it's virtually incommunicable to over-mix the dough this way. If the dough is over-mixed and you lot break down the butter too much, you'll lose layers.

• Can I utilize a nutrient processor, pastry cutter, or other mixer? I do non recommend it. These tools slice down the butter too much and you'll lose a lot of flaky layers. I tried and it's not worth it because the result is closer to a greasy pie dough than a layered puff pastry. (Nonetheless good, simply non the goal hither.)

Rough Puff Pastry Details

• Gustation: Buttery, hardly sweetened, a little salty.
• Texture: Ahh, the all-time part. Each bite has oodles of crispy, crackly layers of light and buttery pastry. This pastry is 1 of the FLAKIEST doughs I've e'er worked with and comes close to croissants territory. (But fabricated in a fraction of the fourth dimension!)
• Ease: I categorize this as an intermediate baking recipe. While information technology's not well-nigh as involved as bootleg croissants, it'south certainly not as easy as using store-bought frozen puff pastry. You need to flatten and fold the dough 6x, only there's no chilling between each fourth dimension so the recipe moves quicker than traditional homemade puff pastry.
• Time: The dough requires ii dissever refrigeration steps, but the 2nd one is merely 15 minutes. You can easily brand this dough in a few hours or over the course of 2 days. I e'er capeesh make-alee dough where you have plenty of options in terms of timing. Y'all tin besides freeze the dough, also.

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How Is This Different From Pie Crust and Yeasted Pastry Dough?

Pie crust, while buttery and flaky, is not near as calorie-free, doughy, and crisp equally this shortcut puff pastry. Yeasted pastry dough, such as something nosotros can utilize for croissants, croissant breadstuff, or a pastry braid, contain yeast. This recipe simply relies on big chunks of common cold butter (lots of information technology) and folding.

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Just 5 Ingredients in the Rough Puff Dough

This shortcut pastry dough comes together with flour, sugar, salt, cold butter, and common cold water.

• Why do the butter and water accept to exist cold? It's of import for the butter to stay cold and so information technology doesn't melt and soak upwards all the flour. We want the butter to stay solidified as nosotros roll, shape, fold, and flatten this dough because if it melts before baking, you lot lose all the flakes. Game over. Yous see, when the butter melts in the oven, it creates steam and that steam separates the dough into multiple flaky layers.

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Rolling & Folding

Step by step photos of this procedure are below the recipe.

After you set up the dough and chill it in the refrigerator for at least two hours (1st refrigeration), you volition begin rolling it out with a rolling pin and folding it similar a business letter, rolling it out once more, folding again, and and then on. You will scroll + fold information technology a total of 6 times before refrigerating again for at to the lowest degree 15 minutes (2nd refrigeration).

The photograph below shows what the eye of your dough looks like later on all the rolling and folding. *Note that I sliced a sliver off the end so I could show yous this!

Uses for This Rough Puff Dough

Subsequently the 2nd refrigeration, you lot can utilise this dough for:

• Honey Pear Tart
• Cinnamon Spice Palmiers
• Whatever recipe calling for one box (ane pound; 2 sheets) shop-bought puff pastry
• Berry Turnovers (pictured above)
• Caramel Apple Turnovers
• Butternut Squash & Mushroom Tart

To use as pie crust: You can use this pastry dough as pie crust in a recipe that calls for a single crust 9-inch pie. Roll dough out into a 12-inch circle before fitting into your 9-inch pie. Though all pie recipes are different, it would definitely be best to blind bake this dough with pie weights earlier adding a filling. Choose pie recipes that already call for blind baking and have a thicker filling. This would exist excellent as the crust for quiche.

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Description

Use this in-depth tutorial to acquire how to brand a from-scratch puff pastry dough variation. The bootleg dough comes together using a "rough puff" method where you carefully work butter into your dry ingredients and and then fold and flatten the dough many times to create endless flaky layers. Brand sure you start with very cold butter.

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• i and ane/3 cups (166g) all-purpose flour (spoon & leveled), plus more for generously flouring easily, surface, and dough
• 1 teaspoon granulated sugar
• one/4 teaspoon salt
• 3/4 cup (1.five sticks; 170g) unsalted butter, very cold and cubed
• vi–8 Tablespoons (xc-120ml) ice common cold water

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1. Brand the dough: Whisk the flour, sugar, and common salt together in a large bowl. Place the cold and cubed butter on top. Gently toss the flour and butter together with your easily, so briefly rub the butter into the flour to begin combining them, as yous can run into in the video tutorial above. You lot practice non desire to break down the butter too much in this step. This step is only possible if the butter is very common cold because if the butter is warm, you'll terminate up with paste. I do not recommend a food processor, pastry cutter, or mixer for this step because it volition break down the butter too much.
2. At this signal, the butter is still in big cubes/chunks. Begin adding the water ice common cold water 1 Tablespoon (15ml) at a fourth dimension until dough forms 1 big shaggy dodder in your bowl. Employ your easily to toss the mixture together after you add each Tablespoon. (I ordinarily start with 2 Tablespoons (30ml) of water earlier I begin tossing together.) You lot can use a spatula or spoon for tossing, simply I really do recommend your hands so yous get a good experience of the dough. As the dough begins to hydrate after most iv Tablespoons (60ml) of water, you lot can kickoff lightly squeezing or clumping the dough together with your hands to help bring it together. Mixture will still be very shaggy, as you can see in the video above and photos beneath. If your dough feels sticky and moisture before calculation 6 Tablespoons of water, your butter was likely too warm– you lot tin can keep with the recipe, simply the dough will not be as flaky.
3. Cascade the shaggy clump of dough out onto a lightly floured work surface. There volition still be large chunks of butter at this point and that's a proficient thing. Begin patting the dough downwards with lightly floured hands until it'due south 3/4 – one inch thick, near a 5×8 inch rectangle. Fold the dough into thirds equally if you were folding a business letter. Use your hands to gently flatten and smooth out any cracks in your dough. Wrap information technology up tightly in plastic wrap, parchment paper, or aluminum foil, or place into any tightly sealed container.
4. 1st refrigeration: Refrigerate dough for at least 2 hours and upward to 24 hours.
5. Roll & Fold: Have the dough out of the fridge to begin the "rolling and folding" procedure. If the dough chilled for longer than about 3 hours, it'south likely very stiff and so let it balance for nearly 5 minutes before you lot begin rolling. Lightly flour a piece of work surface. The dough gets viscid, and so make sure yous have more flour nearby every bit you whorl and fold. Utilise your easily to gently flatten the dough into a small foursquare. Using a rolling pin, roll the dough into a vi inch wide and 12 inch alpine rectangle that's 1/2 inch thick. The exact dimensions are not important, simply the thickness is. Equally you roll, it's all-time to flip the dough over one time or twice to make certain it'due south not sticking to your work surface. Lightly flour your work surface as needed. Fold the rectangle into thirds equally if it were a business letter. (Come across photos and video tutorial.) Plough it clockwise or counter clockwise and gyre information technology out into a 6×12 inch ane/2 inch thick rectangle again. Then, fold into thirds once more. Turn it clockwise or counter clockwise. You'll repeat rolling and folding iv more than times for a total of six times.
6. second Refrigeration: Wrap upwardly/seal tightly and air-condition for at least xv minutes and upward to 24 hours earlier using in your recipe. Y'all can as well freeze the dough at this point. See freezing instructions.

Notes

1. Make Ahead& Freezing Instructions: Prepare equally instructed in steps one-iii. At this point the dough can be refrigerated upwards to 24 hours (see step four). You tin as well prepare the dough through step 5. At this signal the dough tin can be refrigerated for upward to another 24 hours (meet footstep half-dozen). During or after this 2nd spooky time, you could also freeze the dough for up to 1 month. (I don't recommend freezing the dough before the rolling and folding step.) Thaw overnight in the fridge earlier using in a recipe that calls for 1 lb puff pastry dough (or ane store-bought parcel with two sheets puff pastry).

Keywords: crude puff pastry

Step-by-Stride Photos

The following photos evidence the basin of dry ingredients with the cold and cubed butter on pinnacle. In the right photo, you lot can see me gently tossing the flour and butter together. In this step, I'thousand briefly/barely rubbing the butter into the flour to showtime combining them. This step is only possible if the butter is very cold because if the butter is warm, you'll end upwardly with paste.

At this point, as yous tin can see in the photo on the left beneath, the butter is still in large cubes/chunks. That's swell! Now permit's add the ice common cold water i Tablespoon at a fourth dimension, using our hands to toss information technology all together. (Note that I unremarkably commencement with 2 Tablespoons of water before I brainstorm tossing together.) You tin can utilise a spatula or spoon for tossing, but I really practice recommend your hands and so you get a good experience of the dough.

Photo below left: Continue adding the ice cold water and tossing the mixture together after each has been added. As the dough begins to hydrate later on about iv Tablespoons of water, you lot can offset lightly squeezing or clumping the dough together with your hands to assist bring it together. Mixture volition still be very shaggy, as yous can encounter.

Run across the photo below on the right? You only need 6-eight Tablespoons of water ice cold water to become to this point. Practice non add together any more or whatever less. If your dough reaches this bespeak before adding 6 Tablespoons of water, your butter was likely too warm. Yous can go on with the recipe with less water, simply the dough will not exist every bit flaky.

Pour the shaggy clump of dough out onto a lightly floured work surface, as you lot tin can see in the photograph on the left beneath. There will still be big chunks of butter. Begin patting information technology downwards with your hands until it's about iii/4 – 1 inch thick, nigh a 5×8 inch rectangle:

Equally shown in the photos below, fold the dough into thirds as if y'all were folding a business letter. This is exactly how we fold biscuits dough, too!

1st refrigeration: Now use your hands to gently flatten and smooth out any cracks in your dough "business organisation alphabetic character" then wrap it in plastic wrap, aluminum foil, parchment newspaper, or place in a sealed container, and refrigerate for at least ii hours and up to 24 hours.

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Now it'southward time for the rolling pin. Remove dough from the refrigerator and begin rolling out.

Y'all're going for a 1/2 inch thick, about a vi inch wide and 12 inch tall rectangle. The exact dimensions are not important, just the thickness is. Fold the rectangle into thirds like a business organization alphabetic character:

Plough it clockwise or counter clockwise, then grab your rolling pin again:

Repeat this v more than times, for a total of half-dozen rolling out + folding sessions.

Success Tip: If the dough "business letter" is so thick or incommunicable to roll out, cover it with a clean kitchen towel and let information technology rest for 5 minutes earlier trying again. The butter only needs to slightly soften. Lightly flour your work surface whenever necessary.

After the 6th time, y'all may not exist able to run across visible chunks of butter anymore. (If you practise, that's fine. If you don't, that's likewise fine.)

second refrigeration: Fold the dough into a business letter, wrap tightly, and so chill for at least 15 minutes and upwardly to 24 hours. Now you can use information technology in your recipe such as homemade palmiers or this butternut squash and mushroom tart.

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