Making rough puff pastry yourself may seem like an effort, but the result will be a fluffy, airy crust for your pie or galette.
All we can say is, it’s definitely worth the extra cooling time!
If you’re in need of a dessert or sausage roll, here’s our favourite puff pastry recipes for you to try.
What is rough puff pastry?
Rough puff is a popular method for making puff pastry at home because it does not require any precise shaping or laminating with dough. Instead, it is a quicker method that involves a few simple folds and the use of very cold butter to get a similar texture to that of traditional puff pastry.
Ingredients
Method
Place flour and salt in a food processor, then blitz for 5 seconds to combine. Add butter and roughly pulse a few times until butter is broken up but still in small pieces. Pulse while adding lemon juice and water, until it just comes together, adding up to an extra tablespoon of ice-cold water if needed. Tip mixture into a large bowl and gently press together and flatten into a disc. Wrap loosely with plastic food wrap and refrigerate for at least 30 minutes.
On a lightly floured work surface, roll dough into a 20cm x 40cm rectangle. With short side in front of you, fold dough into thirds like a letter. Bring bottom third up over middle third and top third down to cover bottom third. Wrap loosely again and refrigerate for at least 30 minutes. Rotate dough 90 degrees, so the seam side faces you. Repeat rolling and folding, as before. Wrap and refrigerate for 30 minutes, then repeat quarter turn, rolling and folding one more time. Refrigerate for at least 30 minutes before using (see Cook’s Tips).
Cook’s tip
- If it’s a warm day, the pastry may need longer chilling between folding.
- Rough puff pastry can be made up to 2 days ahead and stored in the fridge, or be stored in the freezer for up to a month ahead.
Related stories
Native ad body.
Native ad body.
Native ad body.
