Handmade Flaky Rough Puff Pastry Pistachio & Custard Squares | Recipe

It’s been a while since we made something using rough puff pastry. It being sweet treat season I thought it may be a good idea to give it another go. Rough puff pastry is super versatile. It can be used in sweet as well as savoury applications. You can find a few good examples in the pastry playlist on my channel.
This recipe is easy, and it does not require a lot of different ingredients. The custard is the simplest one you’ll ever make. And you can customize it to your taste by adding spices like cardamom or cinnamon and using different nuts for the topping.
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#Bread #Baking #ChainBaker

[@ChainBaker]

📖 Find the written recipe in the link below the video. 🥨 Get early access to videos ⤵ kzbin.info/door/zSKbqj9Z042HuJTQI9V8ugjoin 🌾 Buy me a bag of flour ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/ 🍞 Visit my friends at www.breadbakingathome.com

[@georgejones3526]

Do you use salted or unsalted butter in your recipes?

[@ChainBaker]

Unsalted. But you can use salted butter. Adjust the amount of salt in the dough then.

[@georgejones3526]

@@ChainBaker Thank you. I was wondering because I use unsalted when I cook.

[@Jeepy2-LoveToBake]

Baked another double batch for Christmas lunch at my sister's - they loved them! Also tried a slight variation yesterday with the "trimmings" - very happy with it. Thank you again for sharing this recipe. Hey y'all - 192K subscribers - whoo hoo!!! Hope you all had a wonderful holiday and perhaps baked some of Charlie's Christmas bakes. Please continue to support Charlie by sharing his bakes and YT videos with friends and families.

[@Jeepy2-LoveToBake]

Yay!! Rough Puff Pastry and I have pistachios - I have baked all of your rough puff pastry recipes and everyone loved them!!!

[@kimberlyallan1671]

I need to buy pistachios now. I can't wait to try this! Thanks for the recipe and method 😁

[@Jeepy2-LoveToBake]

Baked these late last night - a double batch so I could share at the office. So delicious, flaky with the custard! (#290) Photos have been posted,

[@mattlevault5140]

Rough puff rules!

[@antheeamorgan]

Why is it that everything that you bake makes me drool and be hungry ? The pastry looks so nice and flaky, you can almost not even tell that it is a rough puff

[@ChainBaker]

😁

[@knottybead4871]

This is definitely going to be my next baking project.

[@JosiahB94]

Hello! First I just want to say thank you for your incredibly informative videos! I really appreciate the way you explain the processes in each video. I started working at a commercial bakery around a half year ago, and your videos have been instrumental in helping me further understand the baking process. The stuff I make at work isn't nearly as "artisanal" as the recipes you show, but but I've learned so much that has been useful at work regardless. I'm really interested in trying out this rough puff pastry recipe, unfortunately it looks like the link to the recipe is not working. Whenever you get the chance to fix it, I'd love to give this one a go! Once again, many thanks for your awesome videos and recipes! Edit: FYI, looks like the links don't work for any of the membership videos.

[@ChainBaker]

Hey Josiah! I'm happy that I can help out :) As a channel member you get early access to videos here on YT. But I can not do the same with my website. So, while the video is in early access you will find the written recipe for it in the Community tab on my channel. Cheers.

[@JosiahB94]

​@@ChainBaker Ah, thank you! I feel a little like an idiot now. 😅

[@ChainBaker]

No worries! I don't expect everyone to check the Community tab. You're not the only one who's asked me this 😉

[@gregsavchuk3239]

Thx Charlie, I'm gonna try this recipe...

[@Zonfeair]

Definitley going to try this.

[@doraharrison1642]

oh wow..those looks delicious, Thank you Charlie

[@victorashul]

I have to try this.. looks delicious!

[@catherinedavidson7145]

I haven't made rough puff pastry for years! Definitely have to make it now! 🤗

[@AnthonyLeighDunstan]

Holy crap this looks awesome!!!

[@mariaroquavega5664]

You spoil us Charlie...🎉❤🎉

[@ChainBaker]

😜

[@madst7521]

Reminds me of a common pastry called Spandauer here in Denmark. More commonly with raspberry jam instead of the nuts and a bit of icing for decoration.

[@nickyeverydaymeal]

Thank you!!🤗🤗💕💕😋😋👍👍

[@jonathanbrown2025]

I am at the point where I like the video before it really even begins. I absolutely enjoy watching your creations and I am always inspired to try them myself!

[@ChainBaker]

🤩

[@alexver84]

Happy New Year! Thank for your all recipes. Any time a new recipe comes out, I am looking forward trying it. I really hope soon you can teach us how to make croissants 😊

[@ChainBaker]

🥳❄️

[@suyapajimenez516]

Mouth watering😊

[@nby578]

Wow!

[@waynecribbs8853]

Made these today, even the pastry dough, despite having premade puff pastry in the freezer. They were good but not at flaky and brown as I'd like. Next time I'll crank the heat a little more. Maybe 375 F since i don't have convection. The best pieces ended up being the pastry scraps that I twisted and dipped in cinnamon. Needless to say, no one in the house complains when I practice making desserts! Thanks for the recipe, Charlie. :)

[@ChainBaker]

Haha, no one ever complains about treats 😄

[@prudorit]

Nice - keep up the great work and have a good 2024!

[@ChainBaker]

Cheers! Happy New Year to you 🥳

[@ernani5727]

Never made rough puff pastry before, this video was my wake up call I wonder if you can make a simplified croissant with the same process.

[@ChainBaker]

It won't work very well in such an appreciation because there is no leavening. But soon I will publish a video for a 'rough leavened puff pastry' and that might work for croissants.

[@kleineroteHex]

man, it is almost 2 AM - I did watch it earlier, but I had to do a repeat :) MUST try this in savory with goat cheese, caraway and??? I had enough sweet :)

[@ChainBaker]

That sounds pretty good!

[@kleineroteHex]

@@ChainBaker I have half the dough left - made apple filling and rolled the dough triangles. But I needed more water than the recipe calls for (typical if I actually measure 😆) Yet AHHHMAZINGLY flaky yummy pastry! Goat cheese and caraway for the end of the year!

[@dianeamero3405]

Could this dough also be used to make Palmiers? Thanks again for your efforts and dedication to helping others to feel that we too can bake! Hope you had a wonderful Christmas! 😊

[@ChainBaker]

Yes! Here's a palmier video kzbin.info/www/bejne/qJTGqWBmrpafaq8 I had a very productive Christmas. Cheers 😁 Hope you've been having a great time too.

[@dianeamero3405]

Thank you! I just went and watched the Palmiers video! Brilliant! 😁🪅🎉

[@algvvcfm]

thanks for the recipe. do u have a recipe for danish following this 'rough' method? thanks

[@ChainBaker]

I will post a pain aux raisins recipe using a rough laminated pastry which you will be able to use for danish.

[@algvvcfm]

thanks

[@prudorit]

Cool - can this be used as the base for a galette? Thanks!

[@ChainBaker]

I reckon it could work.

[@MenkoDany]

Hey! I love your channel. I thought I've been watching since the basic sandwich video. Anyway, do you have a favourite high-protein bread? I love this "bread-like" baked good which is called "night bread" here in czechia. But I feel like they're cheating because they basically achieve this high protein content by stuffing a tonne of nuts in it. It looks a lot like your soaker video recipe. It's 30% protein and 50% nuts :D I love making rye bread with bits of feta cheese in it. Occasionally I will make parmesan+rosemary bread. I'd love to know if there's better ways of stuffing animal protein in bread than just putting way too many eggs in it and making a cake. A local artisanal bakery (that unfortunately didn't survive the pandemic) used to make this bacon bread which was AMAZING (except the bacon had a tendency of falling out of it as you bite it), but I couldn't replicate their results in my fancy-shmancy bread maker

[@ChainBaker]

I don't even know what high protein bread is 😃 If you ask me I'd also just add a load of nuts and seeds, perhaps some cooked lentils even. I get my protein from lean meat and dairy products for the most part. You could just make a chicken sandwich and that would get you the protein and you'd have a nice thing to eat.

[@bharatjoshi7759]

I am your new subscriber. you can please let me know the substitute for egg. Especially for custard . Thank you. Can't wait to make it.

[@ChainBaker]

You can just leave the egg yolk out of the custard. Or replace it with 20g heavy cream.

[@bharatjoshi7759]

Thank you !​@@ChainBaker

[@raelindan]

Narration error Charlie! this isn't 27 but 91 layers! 9x3x3

[@ChainBaker]

I did drop out of school 😂

[@guykof]

I think that's 81

[@federicasgorbissa5092]

Would this technique work for croissants dough too?

[@ChainBaker]

You could make these pastries with croissant dough, but you can't make croissants with this pastry.

[@federicasgorbissa5092]

@@ChainBaker yes, but I was wondering if you could, in theory, add yeast to the dough made with this technique and obtain something resembling a croissant dough….

[@Anesthesia069]

Do you have a recipe for maple and pecan plaits?

[@ChainBaker]

No. But you could definitely use this pastry for it.

[@Anesthesia069]

@@ChainBaker It's the filling I've never been able to nail down! More research needed. It's a versatile pastry though. As there is no sugar, I bet there are all kinds of sweet and savoury applications.

[@marijanovic191x7]

Are we going to see some videos about gluten-free with flour like Dr. Schar Mix B, Tapioka, rice flour etc? I'm looking for ways to make such bread stay fresh for longer, the best thing I found to help it stay fresh for a day longer is Nesquik cocoa powder, 1 teaspoon on a loaf of bread from 500g flour.

[@ChainBaker]

I might try that someday, but I can't promise anything.

[@marijanovic191x7]

@@ChainBaker thanks. I eat a lot of bread, dough, pastry, cookies... and a few months ago I was diagnosed with gluten intolerance (actually, Gliadin intolerance) so I had to switch...