Rough Puff Pastry

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Rough Puff PastryPuff 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

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