Flaky rough puff pastry

Note: I tried all the plant based butters and Miyoko’s is the only one I recommend. The results were excellent with this product! 

Do not stress about turns & method. It’s not a croissant. The idea is just to get folds in there.

Makes one 15 x 8” rectangle approx. 

(I recommend doing a 1 or 2 cup recipe as it’s easier to handle for the folding, at least initially.)

Ingredients

280 g or 2 cups Gusto Pastry & Pasta mix

150 g salted butter cubed (1/2 cup plus 3 tbsp)* see notes on plant based butters 

1 Tbsp granulated sugar for sweet crust 

120 g (10 tbsp) ice cold water*

1 tsp apple cider or white vinegar 

Directions

1. Empty flour into a food processor. Add about 1/3 of the cubed butter. 

2. Blend until butter is broken down, add remaining cubes & pulse or rub in until about the size of peas. (The whole recipe also be made by hand. See notes below.) 

3. Add in vinegar & water, pulse about 5-10 times, depending on your processor, to slightly mix dough. Transfer the mix to bowl or counter top (I prefer a bowl) and with a fork, mix until it starts to come together. Don’t be tempted to add more water than the recommended amount. 

   Finish the dough by hand, by kneading until a ball forms and there’s no loose flour. Transfer to a floured countertop

4. Roll immediately into a rectangle. No need to get a perfect rectangle at this point just aim for about 13 x 9” or so. 

5. Ensure the surface is well floured & rotate dough around to prevent from sticking. 

6. Fold the rectangle in 3 folds, like a letter. Rotate 90° so the short end is now facing you. Give a quick roll again to roughly form a 13 x 9” rectangle. Fold in 3 again.

7. Refrigerate at least 1 hour.

8. Use for desired recipes. Wrap & refrigerate or freeze leftovers. Dough will keep in fridge for a week and at least 6 months frozen.