Rough Puff Pastry Dough

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 29 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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This homemade rough puff pastry is a versatile kitchen essential for anyone looking to elevate their baking. Providing the satisfying, buttery crunch of traditional puff pastry without the intensive labour of a full laminate, this low-sugar dough relies on high-quality butter and a gentle touch. The result is a beautifully golden, layered finish that brings a professional quality to both sweet and savoury bakes. It is an excellent skill to master for seasonal cooking and impressive home entertaining.

Perfect for topping a hearty minced beef pie or creating a crisp base for a seasonal vegetable tart, this pastry is as functional as it is delicious. By using frozen butter and keeping the dough well-chilled, you ensure a light, airy texture every time. Prepare a batch to keep in the fridge or freezer, ready to be rolled out for a quick yet sophisticated midweek dinner or a weekend treat.

Ingredients for Rough Puff Pastry Dough

160g plain flour
1/4 चम्मच नमक
1 stick (110g ) plus 5 tablespoons unsalted butter, frozen
5 to 90ml ice water

How to make Rough Puff Pastry Dough

Sift together flour and salt into a chilled large metal bowl. Set a grater in flour mixture and coarsely grate frozen butter into flour, gently lifting flour and tossing to coat butter.

Drizzle 5 tablespoons ice water evenly over flour mixture and gently stir with a fork until incorporated.

Test mixture by gently squeezing a small handful: When it has the proper texture, it will hold together without crumbling apart. If necessary, add another tablespoon water, stirring until just incorporated and testing again. (If you overwork mixture or add too much water, pastry will be tough.)

Gather mixture together and form into a 5-inch square, then chill, wrapped in plastic wrap, until firm, about 30 minutes. (Dough will be lumpy and streaky.)

Roll out dough on a floured surface with a floured rolling pin into a 15- by- 8-inch rectangle. Arrange dough with a short side nearest you, then fold dough into thirds like a letter: bottom third up and top third down over dough. Rewrap dough and chill until firm, about 30 minutes.

Arrange dough with a short side nearest you on a floured surface and repeat rolling out, folding, and chilling 2 more times. Brush off any excess flour, then wrap dough in plastic wrap and chill at least 1 hour.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.