Rough Puff (Also called Quick
Puff and Rapid Puff)
1) 1-pound All-Purpose Flour
2) 1 tsp. Salt
3) 12-16 oz. Unsalted Butter
4) 8-9 oz. water with a couple of drops of
1) Have all ingredients very cold.
2) Cut into 1" cubes.
3) Stir salt into flour. Stir butter cubes into flour.
4) Stir water into butter-flour mixture until a
paste is formed.
5) Roll dough as for classic puff.
1) 1 1/2 pounds Puff Pastry Dough, chilled
2) 1 Egg beaten
3) 1 tbs. water
4) 3-4 tbs. Sesame Seeds, optional
5) 3-4 oz. freshly grated Parmesan Cheese
6) 1 tsp. Paprika, optional
1) Roll out the puff pastry on a lightly floured
work surface to a thickness of approximately
1/4 inch, approximately 1 inch wider or longer
than the sheet pan.
2) Make an egg wash and brush the surface of
the dough. Sprinkle on half of the sesame
seeds, cheese, and paprika.
3) Turn dough over, brush with egg wash, and
sprinkle with remaining sesame seeds, cheese
4) Loosely roll up the pastry like a jelly roll.
Refrigerate for at least 30 minutes.
5) Cut into 1/2-inch slices. Unroll each slice.
6) Place a sheet of parchment paper on a sheet pan.
Twist each strip, place on the sheet pan, and
pinch the ends flat to the edge of the pan. This
will prevent the strips from untwisting when
7) Bake at 375 degrees for 15 to 20 minutes. If the
straws begin to brown too much, reduce the
temperature and cover with foil.
8) Cut into desired length as soon as they are
removed from the oven. Allow them to cool
on a wire rack.
9) The cheese straws can be prepared ahead of time.
Shape into a jelly roll and freeze at that state.
To defrost, remove from freezer and place in a
refrigerate for 12 hours or overnight before
cutting, shaping, and baking.
Copyright L'Acadamie de Cuisine 1995