Puff pastry is time-consuming and can be a daunting prospect. Rough puff, on the other hand, is a lot simpler. It gives a similar flaky, buttery result but with much less effort required.
However, this does take a little time, but it’s mostly the resting intervals between rolling out the butter-studded pastry, and the outcome is well worth the investment.
- Yield: 4 Servings
- 200 g (7 oz/1⅔ cups) plain (all-purpose) flour, plus extra
- for dusting
- 50 g (2 oz) butter, softened • 50 ml (2 fl oz) water
- ½ teaspoon salt • 70 g (2½ oz) frozen cubed butter