How To Make Vanilla Rough Puff Pastry From McDougalls Puff Pastry Mix

Ingredients:

• 1 x 225 gram Packet, McDougalls Puff Pastry Mix


• 5-6 tablespoon Cold Water


• 1/2 teaspoon pure vanilla bean paste (I use this one) or seeds scraped from half a vanilla pod


• Plain flour for dusting work surface and rolling pin

Equipment:

• Medium size bowl


• A butter knife


• Rolling pin


• Tablespoon


• Teaspoon


• Ruler *optional

Method

Pour contents of puff pastry mix package into a medium size bowl. Add vanilla.

Add Water (start with 5tbsp)

Mix together using a butter knife, when the dough starts coming together switch to using your right hand * the dough may need a little more water to bring it together than stated above.

Don't worry you will still see big chunks of fat! the rolling and folding sequence that comes next will make those disappear but maybe not from your conscience.

Lightly flour your work surface and rolling pin. Place dough on work surface and get ready to roll!

Roll into a narrow rectangular sort of shape, around 22cm x 10cm and 2.5cm thick but don't worry if it's bigger or smaller it's not sooo important.

Lay the pastry vertically in front of you

Visualize the pastry being divided into 3 then fold the top third of pastry into the middle third

Fold the bottom third of pastry over the other two thirds

Repeat the rolling, folding x4 until you end up with a smooth block of puff pastry like this
Lightly dust your puff pastry with flour, wrap in cling film and chill in fridge until required.

Bakers Note: If you live in  a hot country or you find the fat in the pastry is melting, you may need to chill your dough in the fridge for 10 minutes between each of the 4 repetitions.