Making Your Own Rough Puff Pastry Is Absolutely Worth It

Making Your Own Rough Puff Pastry Is Absolutely Worth It

Though I like to bake, I don’t consider myself a “serious baker”. Sure, I make my own pie crust and can bake a pretty decent loaf of bread, but one thing I have wanted to mess with is puff pastry.

Photos by Claire Lower.

Because really, why would you? Puff pastry is a pain to make — all that rolling, chilling, folding and so on — and the stuff you can buy at the grocery store is good. But then I got very into The Great British Bake Off (the Mary Berry years), and I kept hearing the words “rough puff”.

The vaguely obscene-sounding dough — and doesn’t everything on that show sound naughty? — is supposed to deliver a pastry that is similar to the flaky full puff but, instead of incorporating giant slabs of butter into the dough, you break the butter into tiny pieces, mix it into the dough, and then commence with all the rolling and folding. To see if this cheaters version could replace the sheets of commercial stuff that live in my freezer, I decided to give rough puff a go.

First, I needed a recipe, so I turned to a man who — though the exact opposite in temperament of my beloved Ms Berry — knows a thing or two about puff pastry, Gordan Ramsay. The volatile chef’s recipe is very simple; all you’ll need is:

  • 250g strong plain flour
  • 1 tsp fine sea salt
  • 250g butter
  • about 150mL cold water

However, because I can’t leave well enough alone, I altered his recipe very slightly, freezing the butter so I could grate it.

Making Your Own Rough Puff Pastry Is Absolutely Worth It

I sifted the flour and salt together, added the the shredded butter, then gently tossed everything together until the butter was well coated. I then made a little well in the dry ingredients, and slowly added ice water, a splash or two at a time, gently mixing everything with a wooden spoon until a firm but rough dough formed.

Making Your Own Rough Puff Pastry Is Absolutely Worth It

This ball of dough was then put in the fridge to rest for 20 minutes, after which it was moulded into a fine rectangle.

Making Your Own Rough Puff Pastry Is Absolutely Worth It

I then rolled it out until it tripled in length — it ended up being about 61cm long — making sure I could still see pieces and streaks of butter. I then folded one third down to the centre, then the other third up and over that. I gave the square a quarter turn, and repeated the rolling and folding.

Making Your Own Rough Puff Pastry Is Absolutely Worth It

The dough went into the fridge overnight — wrapped in plastic wrap, naturally — and I went to get a burger and a beer with the boys (naturally).

Making Your Own Rough Puff Pastry Is Absolutely Worth ItGuess which one I made? Go ahead, guess.

Guess which one I made? Go ahead, guess.

The next morning, in the cold light of day, I rolled out my buttery square once more, then cut off a piece and baked it alongside its store-bought cousin in a 204C oven. As you can see from the above photo, the store-bought puff pastry (on the left) came out much, much puffier than my rough rider, and I was briefly dismayed. “This just in: Making your own puff pastry is still dumb,” I sent to a co-worker over Slack, such was my disappointment.

Making Your Own Rough Puff Pastry Is Absolutely Worth It

But then I tasted it, and my opinion flip-flopped hard.

Making Your Own Rough Puff Pastry Is Absolutely Worth It

I’ve always known that frozen puff pastry was made with shortening, not butter, but that had never really bothered me before. However, after tasting this buttery rough stuff, I am now firmly bothered, because the butter does make a big difference. (For reference I ate the whole square of the rough puff, and tossed the store-bought sample.)

Making Your Own Rough Puff Pastry Is Absolutely Worth ItThe smaller guys are the rough puff.

The smaller guys are the rough puff.

To see how this would translate into cookies, I made some mini Nutella palmiers. Not only did the frozen pastry cookies morph into mustaches for some reason, but they tasted nowhere near as good as the cookies that contained butter. If you’re a human who has tasted butter, you’re probably going, “Oh yeah, duh Claire,” but I really need to taste to believe.

So, is this rough puff stuff worth it? Yeah actually, it is. It’s super easy to make, and its buttery flavour would absolutely sing atop a pot pie, folded around some apples (for a galette), or twisted into a cheese straw. Though you won’t get the super tall, flaky layers of true puff pastry, the layers that you do get taste so much better that the store-bought stuff, and I’d rather impress people’s mouths than their eyes.


  • A great story Claire.
    This proves my point of many types of food, created at home , or, bought in a supermarket. Create at home is our motto, TV is not a must have at cooking time, and butter, butter, used in my parent’s home for aeons, now continually used in our home (and fresh, full cream milk).
    Time, we keep reading, there is not enough time in the day to do much cooking at home, which we read from many mums (and some dads).
    There is time, lots of it, plan and organise I tell friends, and puff pastry as your example was made by my dad , shop bought and tasting bland puff stuff compared to home-made with butter, quicker than looking for a parking bay, go into the store, pass and grab a few items which maybe weren’t needed, pick up the pastry, wait in a queue, drive home, slowly in heavy traffic.
    The teenage children are hungry, fortunately they are eating fresh grainy bread, spread with butter and grandma’s strawberry jam …. butter sure tastes, and is, better!


  • Nope. Good quality store bought puff pastry exists for a reason.
    This story being that reason. That, and life’s too short.

  • Speaking from my perspective as a former baker and pastrycook, you are missing the point about rough puff. It is not meant to be a homemade equivalent to puff pastry.

    Rough puff is meant to be a less puffy pastry for times when you just don’t want majorly flaky layers that you would get from puff pastry, like topping a meat pie for example.

    Puff pastry is perfect for the things puff pastry is meant for and rough puff is perfect for the things rough puff is meant for. Your comparison is like making your own aioli and comparing it to store bought mayonnaise. They are not the same thing and neither deserves to be compared to the other.

    I don’t know how it is in the USA but here in Australia you can buy puff pastry made with butter or margarine, we don’t really use shortening that much here. Australian cooks generally think shortening is pretty disgusting stuff, but they are wrong, used properly it can be sublime, it’s just that puff pastry is not a proper way to use shortening.

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