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Rough puff (Quick and easy puff pastry) from Chocolate & Zucchini by Clotilde Dusoulier

  • all-purpose flour
  • butter

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Alro9 on October 28, 2014

    This turned out more like flaky pastry than puff pastry, it was delicious and very easy to make so it gets a high approval for that.

  • Rutabaga on September 08, 2014

    My pastry turned out somewhere midway between pie crust and puff pastry, which is not, in and of itself, a bad thing. It was incredibly flaky and tender, and had wonderful flavor from the Lurpak butter I used. It was a great base for Sunset magazine's tomato, prosciutto, and ricotta tart, but it wouldn't have worked for croissants or other such pastries. Maybe my ingredients should have been colder, or maybe doubling the recipe changed the properties. I also mixed in the butter with my fingers, as I typically do for pie crust. Still, I am eager to try it again, and it was definitely delicious.

  • annapanna on May 11, 2014

    I was surprised to see that I got a decent puff pastry with very little work! The steps are explained very well. I used it to make a ricotta-courgette tart.

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