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Rough puff pastry

This recipe makes a buttery, flaky and crisp puff pastry in a much simpler and quicker way compared to a traditional puff pastry where a sheet of butter is carefully folded through the dough. This recipe gently incorporates the butter so that it is marbled throughout the dough when folding, this marbling between the layers gives the pastry it's delicate flakiness.


200g plain flour

150g unsalted frozen butter

8-10 tbsp cold water


In a large bowl grate the frozen butter into the plain flour and stir in briefly.

Now add the cold water, one table spoon at a time mixing well with cold hands until a firm dough has formed.

Roll out the dough into a rectangular shape on a floured surface. Fold the top and bottom side of the pastry so that they meet in the middle, then fold this smaller rectangle in half, this is called a book fold.

Wrap in cling film and leave to chill in the fridge for 20 minutes.

After 20 minutes remove the pastry from the fridge and repeat the process above. Fold and chill the pastry twice more after this so that you have chilled the pastry 4 times in total.

This pastry can be kept in the fridge for 1 week maximum but is best used immediately after final chilling in the fridge.

remember whilstt handling the dough try and keep your hands and the surface as cold as possible so the the butter doesn't melt or soften as this will stop the dough from forming it's puffed layers whilst baking.

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