Puff pastry

[falcon]

A classmate has asked me to make cheese twists I'd like to try to make my own puff pastry(though I will have shop bought as a back up) but I've never attempted to make puff pastry before, only short crust.

Does anyone have any tips on how to make puff pastry? And should I use butter or Trex?

I always use butter, but real puff pastry is a PITA and very time consuming so I cheat and do "rough puff".
This consists of freezing the butter pat for 30 mins then grating it into the flour and then mixing with cold water.
I then roll it out into an oblong and grate the cheese on it. Fold into thirds then reroll and grate in more cheese. Fold again, then cut into straws.
Always eaten...I use a mix of mature cheddar and parmesan.
Advantage of this method is my 5 year old can do most of the work!!!!

I wouldn't bother making your own, unless you have hours and hours to do it and won't get bored.

Either make rough puff as migglie described or buy it. Life is too short.

But if you do attempt it, use butter.

Jus-Roll

Even Jamie Oliver says he never makes it unless he has to because it is a faff.

Total PITA to do.

I've done it a few times but now buy it ready made

Life really is too short

Puff pastry only takes time because of the resting periods between rollings outs (6times). You can be doing other things while it rests. Add a teaspoon of lemon juice to dough when you add the water and make sure to knead the dough well to make it elastic. Shop bought is never quite the same. Don't know why though as the ingredients are the same if you get the frozen rather than the chilled.

someone who cooks professionally told me even posh restaurants buy it in

How similar is rough puff?

Rough puff doesn't come near it IMHO.

Is shop bought puff pastry nicer than home made rough puff?

Puff is richer and made with all butter. Rough puff is usually half butter half marg. Shop puff, I think, is nicer than homemade rough puff so long as you get the frozen one made with all butter.

yes falcon, imo shop bought is nicer.

Restaurants either buy it in ready made or employ a pastry chef for exactly these reasons.

I meant half butter, half lard btw. Or something like Trex.

jangly do you really make your own puff pastry i don't know anyone who doesn't buy it.