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Rough puff pastry from Ottolenghi: The Cookbook (page 280) by Yotam Ottolenghi and Sami Tamimi

  • plain flour
  • butter

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Notes about this recipe

  • Rutabaga on February 20, 2015

    I was pleased with the way this "rough" puff pastry turned out; the flakiness and texture was comparable to store bought pastry, but the flavor of an all-butter pastry like this one is definitely superior. I used it to make pasties. This method is a little more involved than the one from Chocolate & Zucchini, but yielded better results for me. It's not very time consuming to make, either; you just have to remember to start it a day or so in advance of when you want to use it.

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