Waranga News

Perfect Quick and Easy Rough Puff Pastry

Perfect Quick and Easy Rough Puff Pastry image


  • 60g unsalted butter (grated and frozen)
  • 200g unsalted butter (grated and frozen) N.B. weigh the batches of butter after grating it
  • 350g plain flour (put into freezer for a couple of hours before making this pastry)
  • 120-150ml ice cold water
  • 1 tsp salt
  • ½ tsp lemon/lime juice (or white vinegar)


  • In a bowl, combine the flour, salt and the 60g butter.
  • With your fingers quickly rub the butter into the flour.
  • Add the lemon juice and water, a tablespoon at a time, while mixing with a wooden spoon or your fingertips to bring the dough together.
  • Add enough water to form a firm dough (that is not tacky or too wet).
  • Knead the dough on a floured surface for about a minute and leave it to rest for about 5 mins (in the fridge).
  • Roll the dough out into a long rectangle (about 6-7 inches wide and 15-16 inches long).
  • Sprinkle 100g of grated butter on 2 thirds of the area of this rectangle.
  • Fold over the portion without butter towards the middle.
  • Then fold over the other end, over the first fold.
  • You completed one fold.
  • Turn the dough 90 degrees and roll it out to form another long rectangle.
  • Repeat with the rest of the butter and fold over and turn 90 degrees.
  • Now you have incorporated the butter in two folds.
  • Complete three more folds so you have folded the dough about five times.
  • You shouldn’t need to refrigerate between folds if you work quickly.
  • However, if it’s a hot day and the butter starts to seep through, put the dough in the freezer for about 10 mins to harden the butter and continue.
  • After the fifth and final folding, wrap the dough in plastic wrap and store in the fridge until needed.
  • Let it rest for at least 2 hours before using.
  • Overnight gives best results.
  • If not using it right away, cut the dough in half, wrapping each piece separately in plastic wrap and store in freezer.