Making rough puff pastry seems like a super daunting task but a little secret is that it's actually quite easy! Once you've practiced it a couple of times, it only takes about 20 minutes to make from scratch. Don't get me wrong, I think pre-made puff from the supermarket is GREAT! But making pastry by hand can be so satisfying and rewarding.
FULL RECIPE: topwithcinnamon.com/2019/02/r...
The trick here is grating frozen (or very cold) butter onto a rectangle of dough, then folding and rolling a few times to make lots of thin layers sandwiched together. This process is known as lamination and is the key to making a super flaky pastry.
It is essential that when you're making rough puff pastry that you keep everything cool so that the butter doesn't start to melt as it gets rolled thinner and thinner. Because of this, you must work quickly when rolling and folding. If you're in a warm room or your butter is softening up too fast, pop the pastry in the freezer for 5-10 minutes to chill before continuing to roll & fold.
Start times:
Puff pastry - 0:38 - 5:11
Rhubarb Tartlets - 05:42 - 7:52
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