Quick Rough Puff Pastry
Classic puff pastry takes two days, locking a slab of butter inside the dough and alternating folds with chilling. Rough puff takes the short road: cold butter goes straight into the flour in large pieces and the layers form themselves over three folds. The rise is a little lower than the classic, but for galettes, pies and pastry straws nobody can tell.
- Prep
- 30 min
- Rest
- 1 h 30 min
- Total
- 2 h
- Servings
- 8
- Level
- Medium
- Per serving
- 420 kcal
Ingredients
Makes: About 930 g of pastry
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Freeze the butter
Cut the butter into 1.5 cm cubes and freeze for 15 minutes. It has to stay solid to the end — the solid pieces are what make the layers.
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Step 2: Toss it with flour
Put the flour and salt in a bowl, add the cold butter and toss by hand so every cube is coated. Do not rub it in: the butter stays in cubes.
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Step 3: Add the water
Pour in the ice water and stir with a spatula until it starts to come together. It will look lumpy and untidy, which is exactly why it is called rough.
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Step 4: Shape and chill
Press the mass into a rough 20 × 20 cm square, wrap and refrigerate for 30 minutes.
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Step 5: First fold
Roll out to a 20 × 50 cm rectangle and fold it in three like a letter. That is the letter fold. Turn it 90 degrees.
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Step 6: Two more folds
Roll again and fold it like a book: edges to the middle, then in half. Repeat once more. If the butter starts softening, take a 15-minute break in the fridge.
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Step 7: Chill before using
Wrap and refrigerate at least 30 minutes, better overnight. Warm pastry leaks butter onto the tray instead of rising.
Tips & variations
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Tip
Work fast and on a cool surface. If fat starts showing through the dough it has overheated — into the fridge at once.
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Tip
Bake at 200–220 °C: any cooler and the butter runs out before steam can lift the layers.
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Variation
For savoury bakes add 50 g of grated hard cheese to the flour; the layers survive it perfectly well.
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Storage
Three days in the fridge, three months in the freezer. Thaw in the fridge only, or the butter softens unevenly.
Nutrition
| 1 serving | Whole dish 8 servings | |
|---|---|---|
| Energy | 420 kcal | 3,360 kcal |
| Protein | 6 g | 48 g |
| Fat | 32 g | 256 g |
| Carbohydrates | 28 g | 224 g |
Approximate values calculated from standard ingredient data.
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