Rough Puff Pastry

Rough Puff Pastry has a similar texture to Flaky or Puff Pastry and are interchangeable in use. However, Rough puff is quicker and easier to make as the fat is added in a different way. The result is a crisp light layered texture, which is achieved by rolling and folding the pastry to trap the air between the layers of dough.

Category:  Baking  - 


For 127 people


  • 225 g plain flour
  • salt
  • 150 g butter
  • water to mix

Rough Puff Pastry Directions

  1. 1. In a mixing bowl, mix the flour and salt. Add the butter, cut into small pieces.
  2. 2. Stir the butter in with a knife (do not rub in). Mix to a stiff dough with water.
  3. 3. Roll out on a floured surface to a narrow strip.
  4. 4. Fold in three: bring the left hand third over and on top of the middle third, bring the right hand third across in the same way resulting in brick of one third. Then give a quarter turn so one of the open ends is towards you and roll out again. Do this a total of three times.
  5. 5. Cover the pastry and leave to rest for 15 minutes then use as required. In hot weather leave it to rest in the fridge for 30 minutes.