Seriously Flaky Rough Puff Pastry

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This rough puff pastry is seriously flaky! Similar to puff pastry in taste & texture but can be made in a fraction of the time. The perfect pastry for Eccles cakes, tarte tatins & even sausage rolls.

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seriously flaky rough puff pastry

The key to making a really good rough puff pastry is using equal flour to butter. In this recipe, we’re incorporating the butter in two different ways for the flakiest texture ever!

If you wanted to take this recipe a step further, you could use T45 flour instead of plain/all purpose. This is the type of flour that is used in France for puff pastry & croissants & is the best flour out there for flaky pastries. This isn’t an everyday ingredient though & plain flour does a very good job.

What Is Rough Puff Pastry?

Rough puff pastry is very similar to regular puff pastry. The main difference being that rough puff takes a lot less time & is easier to make than puff pastry. Although there won’t be as many layers in rough puff, it is still extremely buttery & flaky, which makes it ideal for dishes like tarte tatin, sausage rolls or homemade Eccles cakes (pictured above).

Ingredients Used

This pastry uses only a few ingredients. Use a good quality butter & flour and your pastry will thank you!


We’re using plain flour here because it is more readily available than more speciality flours. If you wanted to make an even flakier pastry, try using T45 flour. This has a lower ash content & is what is traditionally used in France for puff pastry. I get mine from Shipton Mill in the UK.


Perhaps the most important ingredient in any pastry recipe is the fat. For our rough puff pastry, half of the butter is incorporated as chunks during the initial mixing, whereas the other half is frozen then grated & incorporated during the lamination stage. In my opinion, this makes the flakiest pastry possible!

This recipe uses 250g of butter, which is a whole block here in the UK.


This recipe uses unsalted butter which means we need to add salt to our pastry. This is mixed into the flour when we make the dough.

Ice Cold Water

The key to making pastry is temperature control. This means that our water needs to be as cold as possible. The best way to do this is to fill a jug with water, add in some ice cubes then refrigerate.

grated frozen butter

How To Make Seriously Flaky Rough Puff Pastry

Preparing The Butter

Before we make the pastry, we need to prep the butter. To do this we need to divide a block of butter in half equally. One half goes in the fridge to chill, the other goes into the freezer. This step is best done the night before you plan to make the pastry so that the butter has plenty of time to get to temperature.

Making The Dough

The next step is to make the dough. To do this we mix together flour & salt then stir in the chilled butter, that has been cut into thin chunks. Enough ice cold water is then added to form a dough which then gets refrigerated for an hour, at least.

The next job is to grate the frozen butter then return to the freezer to stay cold.


Once the pastry has been chilled, it needs to be rolled out to a rectangle roughly measuring 35cmx 20cm. It should be around half a centre meter thick. We then sprinkle half of the frozen butter onto two thirds of the pastry. Next, we take third with no butter on it & fold over the middle third then fold the remaining third over the top.

The pastry then gets turned 90° clockwise then rolled out into a rectangle, again measuring 35cm x 20cm.

The above folding process is repeated with the remaining butter then the pastry is chilled for 30 minutes.

*A handy tip! – Make an indent with your finger in one of the corners & make a note of it. This way, you’ll remember how the pastry was positioned on the work surface before going in the fridge.

We now need to repeat the turning & folding process twice more, this time without adding any butter. The pastry is then chilled for another 30 minutes then turned & folded twice more for a total of 6 turns & folds.


The pastry now needs to chill in the fridge before being used. I’d recommend an overnight chill but 2 hours will do the trick if your short on time.

Frequently Asked Questions

How long will this last in the fridge?

Once made, rough puff pastry will last for 2-3 days in the fridge.

Can rough puff pastry be frozen?

This pastry freezes well & should be used within 6 months of being frozen. Make sure to wrap it in plenty of clingfilm to avoid freezer burns.

What can rough puff pastry be used for?

This pastry is incredibly versatile. You can use it for a pie crust, tarts & sausage rolls. My favourite use would have to be Eccles cakes.

Equipment Used

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Seriously Flaky Rough Puff Pastry

Super crisp & flaky, this is similar to puff pastry but much quicker & easier to make!
Prep Time1 hour
Cook Time20 minutes
Chilling Time3 hours
Total Time4 hours 20 minutes
Course: Dessert, Snack
Cuisine: French
Servings: 12 People
Author: Ben Racey


  • Box Grater
  • Rolling Pin
  • Large Mixing Bowl


  • 250 g Plain Flour
  • 250 g Unsalted Butter
  • 125 g Ice Cold Water
  • 1/2 tsp Table Salt


  • Cut the block of butter into two equal pieces. Refrigerated one half & freeze the other*.
    *The butter needs to completely frozen. This will take a least a couple of hours. I like to do this step the night before.
  • Next, place the plain flour & salt into a large mixing bowl.
  • Cut the refrigerated piece of butter in half lengthways then slice thinly. Add to the mixing bowl & stir so that each individual slice of butter is coated in flour.
    Add in enough water to form a rough dough (start with 100g then add in more if required), being careful not too overwork the dough.
    Transfer to a clean worksurface & knead until all of the flour has been incorporated. Flatten slightly then wrap tightly in cling film & leave in the fridge for at least 1 hour.
  • Whilst the dough is chilling, using a box grater, grate the frozen butter into a container then put back in the freezer until needed.
  • Next, on a lightly floured work surface, roll out the chilled dough into a large rectangle, measuring around 35cm x 20cm & 0.5cm thick.
  • Dust off any excess flour then sprinkle half of the frozen butter onto the bottom 2 thirds of the dough.
    Fold the third with no butter on over the middle third then fold the remaining third over the top. Turn the dough 90 degrees clockwise then roll out into a rectangle (again measuring 35cm x 20cm x 0.5cm).
    Sprinkle the remaining frozen, grated butter over the bottom 2 thirds of dough & repeat the above folding process.
  • Lightly press a finger into one of the pastry's corners to signify how the dough was positioned on the work surface before going in the fridge.
    Wrap the dough tightly in clingfilm then leave in the fridge for 30 minutes.
    *Make sure to keep a note of which corner you left the indent in.
  • After half an hour, unwrap the dough (save the clingfilm for when the dough goes back in the fridge) & place on the work surface with the indent at the same position as before.
  • Turn the dough 90 degrees clockwise & repeat the rolling & folding process twice more (this time without adding butter). Remember to turn the dough 90 degrees clockwise before rolling out.
    Wrap the dough in clingfilm & refrigerate for a further 30 minutes. (Make sure to leave an indent in the same position as before.)
  • Repeat the rolling, folding & turning process twice more for the final two turns. Refrigerate for at least 2 hours or preferably overnight before using.


Rough puff pastry can be used for many dishes, including tarts, pies, sausage rolls & Eccles cakes. In most cases, it will take around 20 minutes to bake at 180°c/355°f.
It is important that the pastry has been chilled for long enough before rolling. A couple of hours is fine but overnight is best.
The key to flaky pastry is keeping everything cold.
The water should be ice cold & the grated butter kept frozen.
The night before you make the pastry, cut the block of butter in half widthways. Put one half in the freezer & the other in the fridge.
The pastry will need between 100g – 125g of water to come together. I recommend starting with 100g then adding in the extra 25g if required.

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