MASTERCLASS
ROUGH PUFF PASTRY
This is the quick way to make a good puff pastry. Needless to say, you must work very quickly, and it takes a little practice. Rolling and folding the pastry dough creates layers of pastry and pockets of butter. The cooked pastry will be buttery, puffy and light if made well, and incomparable to store-bought puff pastry. Make a large quantity at one time and freeze the remainder – it is easier to make in bulk and you will always have some on hand! A dash of lemon juice is sometimes added to strengthen the layers of dough.