Making Rough Puff Pastry
You do not need a professional lamination table to achieve a proper rise. This method works by working large chunks of butter into a flour base, allowing the oven to do the heavy lifting of building the layers.
Cold is your only friend here.
If the butter melts into the flour before it hits the oven, you lose the layers. If the dough feels sticky or soft, put it back in the fridge for ten minutes before proceeding.
- rolling pin
- bench scraper
- large mixing bowl
- plastic wrap
What goes in.
- 250gall-purpose flour
- 250gcold unsalted butter, cubed
- 1/2 tspfine sea salt
- 150mlice water
Keep the fat chunky
Your goal is visible streaks of butter the size of small marbles. Do not rub the butter into the flour; stop when the mixture still looks like a shaggy, uneven mess.
The method.
Mix the dry
Whisk the flour and salt in your bowl. Toss the cold butter cubes in the flour to coat them.
Hydrate
Drizzle the ice water over the flour. Use a bench scraper to bring it together into a rough, shaggy mass. Do not knead.
First Roll
Turn the dough onto a floured surface. Roll it into a rough rectangle, then fold it into thirds like a letter. Rotate 90 degrees and repeat.
Chill
Wrap the dough tightly and refrigerate for at least one hour. This relaxes the gluten and ensures the fat stays solid.
Other turns to take.
Savory Pastry
Add a teaspoon of dried thyme or finely grated parmesan directly into the flour at the start.
When it doesn't go to plan.
Always flour your rolling pin and your surface, but brush off the excess before folding to keep the layers clean.
If you see butter leaking out while rolling, you are pressing too hard; use lighter, swifter strokes.
The pastry is done baking when it reaches a deep golden brown and the steam has set the layers rigid.
The ones that keep coming up.
Why did my pastry end up dense?
The butter likely melted during the mixing or rolling process, or the oven was not hot enough to generate the initial steam.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe