Name: Adrienne’s Rough Puff Pastry
Yield: About 1 pound
Ingredients: ½ teaspoon fresh lemon juice; 6 tablespoons ice water; 2 cups unbleached all-purpose flour; 1½ cups (3 sticks) unsalted butter, very cold, cut into pieces; 1 teaspoon salt

Preparation info

About
1 pound

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Our friend Susy Davidson began making this pastry, a somewhat simpler version of the classic, while working with her colleague Adrienne at Cook’s magazine. The result is every bit as delicious as the more time-consuming version. Puff pastry should be prepared in a cool kitchen.

Ingredients

2 cups unbleached all-purpose flour
1 teaspoon salt
1½ cups<

Method

Combine the flour and salt in a food processor, and process to blend. Add the butter, and pulse on and off until it is in small pieces (about the size of a dried split pea), about 10 pulses. Add 4 tablespoons of the ice water and the lemon juice, and pulse just to blend, abou

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Ingredients

Method

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