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Mary Berry Rough Puff Pastry

Mary Berry Rough Puff Pastry recipe
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Mary Berry Rough Puff Pastry is a simplified laminated pastry made by rubbing or cutting chunks of cold butter into flour, then folding the dough repeatedly to form thin, flaky layers.

Ingredients

  • 225g plain flour – Forms the structure of the pastry.

  • Pinch of salt – Enhances flavour.

  • 150g very cold unsalted butter (cut into small cubes) – Creates those flaky layers.

  • About 150ml cold water – Brings the dough together.

  • Extra flour for dusting – Prevents sticking during rolling.

Instructions

Step 1 — Mix the dry ingredients

Place the flour and salt into a large bowl, stirring briefly to combine.

Step 2 — Add the butter

Toss the cold butter cubes into the flour. Rub lightly so some butter blends in, but keep most pieces visible to create flakes later.

Step 3 — Add cold water

Pour in the cold water gradually, mixing until the dough just comes together into a rough ball without overworking it.

Step 4 — Shape and chill

Shape into a rectangle, wrap in cling film, and chill for 20 minutes to firm the butter.

Step 5 — Roll the first layer

Roll the dough into a long rectangle. Fold the top third down and the bottom third up (like a letter).

Step 6 — Rotate and repeat

Turn the dough a quarter turn and repeat the rolling and folding. This builds the layers.

Step 7 — Chill between folds

After two folds, chill for 15 minutes, then repeat two more folds for best flakiness.

Step 8 — Rest the pastry

Wrap and chill for at least 30 minutes before using. This relaxes the gluten and firms the layers.

Find it online: https://maryberrycooks.co.uk/mary-berry-rough-puff-pastry/