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Rough Puff Pastry Recipe

Rough Puff Pastry Recipe

Easier to make than puff pastry (paste), with a light texture, this is best served warm rather than cold. It is usually baked at 220C/425F/gas mark 7.

Ingredients: Makes 450 g / 1 lb

225 g/8 oz/2 cups plain (all-purpose) flour
5 ml/1 tsp salt
175 g/6 oz butter or margarine, chilled and diced
5 ml/1 tsp lemon juice
150 ml iced water


Mix together all the ingredients with a round-bladed knife to form a soft dough. Turn on to a lightly floured surface and carefully roll out to a 30 x 10 cm/12 x 4 in rectangle about 2 cm or 3/4 in thick. Fold the bottom one-third of the pastry up to the centre, then the top one-third down the over the top. Turn the pastry so that the join is on the left and seal the edges with your fingertips. Roll out to a slightly larger rectangle about 1 cm or 1/2 in thick. Fold into thirds in the same way, seal the edges and give the pastry a quarter turn. Cover with clingfilm (plastic wrap) and chill for 20 minutes. Repeat this rolling, folding and turning four times in all, chilling after every two turns. Wrap in clingfilm and chill for 20 minutes before use.

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