Rough Puff Pastry | TMix+
Basics & Foundation Recipes

Rough Puff Pastry

Time: 3 hours prep, includes rolling and resting; 30 seconds in the Thermomix
Yield: about 1 kilogram

Making rough puff may seem like a gargantuan task but in practice it’s simpler than the many steps would indicate, and can be easily done while other things are going on. Rough puff is a laminated dough from the same pastry “family” as full puff, Danish pastry and croissants. Laminated doughs have layers created by the rolling and folding process; most such doughs have six folds or “turns”. The process is best completed in one session so the butter remains pliable but the pastry can easily be made a day ahead and freezes perfectly. The key here is to not over-mix the dough in the Thermomix. Excess dough can be cut into sections and frozen for later use.

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Rough Puff Pastry