How To Make Rough Puff Pastry | Good Housekeeping UK

Watch our step-by-step video to find out how to make this quick substitute for puff pastry.
Ingredients:
225g (8oz) strong plain flour
1tsp salt
175g (6oz) butter, room temperature but not soft, diced
1. Measure 100ml (3½fl oz) cold water and add about three quarters of the liquid - enough to bring mixture together using knife. Add remainder of water if necessary. Bring dough together to a ball using hands. Wrap with cling film and rest for 20min in fridge.
2. Lightly flour work surface and dough. Roll dough into a rectangle, about 30.5cm x 10.5cm (12in x 4in). Use a palette knife and rolling pin to straighten and neaten edges. Lightly dust with more flour if dough is sticking.
3. Fold bottom third up to centre, then the top third down over that. Wrap in cling film and chill for 15min.
4. Lightly flour work surface and pastry. Have pastry with closed folded edge to left. Roll and fold again, and chill for another 15min. Repeat this roll, fold and chill process again two more times. After these four rolls and folds, pastry should no longer look streaky. Chill finished pastry for 30min before using.
Find out how to make rough puff pastry on the Good Housekeeping website: bit.ly/2I3mSNL
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[@budgetcooking7500]

Must give a picture of this puff pastry cooking how it looks after cooking

[@mightymidas2021]

My mum used to make rough puff but not like this . She would add 25% of the butter when making the dough. Then she would roll the dough into a rectangle and dab butter all over , then book fold the dough , roll out into rectangle and repeat until the other 75% of the butter was used , it was so nice .

[@debbrantstevens8826]

I still do this too. No shortcuts

[@cloudydaez]

Sounds like the French puff pastry

[@Katya-zj7ni]

That French puff pastry where you laminate the dough. Two different recipes.

[@KatrissaBallet]

Thank you for also providing the recipe in American

[@AuntTassid]

This comments section though🙄 *sigh, smh.

[@michaelinnes971]

Yes, you are so right ! Very few helpful insights or comments. Why do so many people feel the need to vary the recipe?.....Why not follow the instructions and try it, or just move on!

[@melb5996]

Yet another different way to make rough puff pastry. It looks like I am going to have to try them all and see which I like best.

[@chimmyluna]

i think for rough puff pastry, u basically mix the flour and butter together ( butter should be pea-sized/small in the mixture) and laminate/fold the dough 4 times ( to understand this folding thing, just watch the vid )....fyi im not an expert its just the fact that ive been doing a lil research about this 4 school :)

[@dinky..]

Did you ever do it? Do you have any advice? 🙂

[@robynivory3788]

Pastry sure likes to chill out.

[@nelsonsjourney9714]

strong asf tho

[@janavegandofast942]

If we double up the recipe how much we should spread the dough in cm?

[@cynthiajordan8751]

I live in Tennessee in the United States. What is strong flour?

[@anthonyinger2867]

Strong plain flour is bread flour.

[@cynthiajordan8751]

Anthony Inger Thank you

[@benwordley1255]

Bread flour or a type of strong white plain flour

[@nelsonsjourney9714]

strong flour, flour with high protein, high gluten content

[@yeetabix8012]

has anyone tried this and found that it turned out well bc they didn't show how it turned out so im not sure if i should try it-

[@ami4755]

i am here because tomorrow i have exams and i have to do it
-_- i will come back and give you your answer

[@yeetabix8012]

@@ami4755 ty and good luck w ur exams :)

[@ami4755]

@@yeetabix8012 thanks 🥰

[@ami4755]

@@yeetabix8012 done with exam
and yea it works but i kinda messed up with the water then i had to add more flour xD

[@yeetabix8012]

@@ami4755 LMAO Ty for letting me know

[@ninaidris869]

can it be chilled overnight to be used the next day?

[@rafaeldel5481]

Yes it can and of course you can freeze it as well and store for a long time properly sealed.

[@lavenderbobbio1910]

How long do you bake it for?

[@eire843]

Depends what you're making, just the pastry about 15 min at 400. But each recipe requires a different time and temp.

[@frostbite9123]

​@@eire843 😭 why is this so complicated

[@sherlyn1229]

if not, can we prepare it the day before we need to use it?

[@sherlyn1229]

after we roll and fold it, can we don't chill it?

[@mitsuriboba5172]

no !

[@MuhammadAli-jx6yg]

Can we add oil

[@privatesouthafrica1112]

Does nobody work in cup measures anymore?

[@oliverbee8392]

not in normal countries

[@dinky..]

Ingredient ratios in recipes with high flour content can easily be messed up. Because flour can be "packed" or "aerated" inside a cup measure it's not a reliable measure. Also, Good Housekeeping is a UK publication and here in the UK we typically measure in weight. I'm sure you'd be able to find a US recipe in cups if that's your preference 👌