Rough Puff Pastry
A quicker French puff: butter cubed into flour and folded by hand, with a series of turns to laminate.
Overview
Rough puff pastry is a simplified laminated dough that mimics the structure of true puff pastry with fewer folds and a quicker method. The distinct butter pieces visible in the dough create flaky layers when baked, though less voluminous than traditional puff pastry. This pastry offers an excellent balance of ease and results, making it ideal for both experienced pastry chefs and home bakers.
Ingredients
- 500 grams plain flour
- 500 grams butter (very cold, cut into small cubes)
- 1 teaspoon salt
- 250 ml water (ice cold)
Method
Preparing the pastry
- Put the flour in a mound on the work surface and make a well.
- Put in the butter and salt and work them together with the fingertips of one hand, gradually drawing the flour into the centre with the other hand.
- When the cubes of butter have become small pieces and the dough is grainy, gradually add the iced water and mix well until it is all incorporated, making sure you don't overwork the dough.
- Roll it into a ball, wrap it in cling film and refrigerate for 20 minutes.
The first two turns
- Flour the work surface and roll out the pastry into a 40 x 20 cm rectangle.
- Fold it into three and give it a quarter-turn.
- Roll the block of pastry into a 40 x 20 cm rectangle as before, and fold it into three again.
- These are the first 2 turns.
- Wrap the block in cling film and refrigerate it for 30 minutes.
The last two turns
- Give the chilled pastry another 2 turns, rolling and folding as before.
- This makes a total for 4 turns, and the pastry is now ready.
- Wrap it in cling film and refrigerate for at least 30 minutes before using.
Notes
- Rough puff requires 4 turns total; fewer turns result in less impressive puffing, while more turns risk toughening the dough
- Keep all ingredients, tools, and work surfaces cool; warm conditions cause butter to soften and incorporate into the dough
- Fold into thirds (not halves like croissant dough) to create the proper layer structure
- Quarter-turn after each fold ensures even pressure distribution across the dough
Serving
Use rough puff pastry for vol-au-vents, fruit and cream tarts, strips topped with savory fillings, or sweet configurations with fruit. The pastry's flaky texture makes it ideal for both casual and elegant presentations. Brush with eggwash for golden color before baking.
Storage
Dough can be refrigerated for 2 days wrapped tightly, or frozen for up to 1 month. Shapes can be cut and frozen before baking; bake directly from frozen, adding 5 minutes to baking time. Baked pastry stores in an airtight container for 1-2 days; refresh briefly in a warm oven to re-crisp before serving.
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