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Super-quick rough puff
45 m active | 1 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 487
  • Fat about 38g
  • Carbohydrates about 29g
  • Protein about 5g
This is needed
This is needed for 1 piece
Dough
  • 250 g white flour
  • 1 tsp salt
  • 1 dl water
  • 75 g butter, cut into pieces, soft
To laminate the dough
  • 175 g butter, cold
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And that's how it's done
And that's how it's done
Dough
Mix the flour and salt in a bowl. Add the water and butter, knead quickly to form a soft, smooth dough. Flatten the dough, wrap in cling film, chill for approx. 30 mins.
To laminate the dough
Grate the cold butter, chill. On a lightly floured surface, roll the dough out into a rectangle (approx. 25 x 40 cm). Spread the butter over two thirds of the dough, leaving a border of approx. 1 cm on three sides. Fold the exposed dough over the top, place the folded dough over the remaining dough. Press the edges down firmly. Press out any air pockets using a rolling pin. Wrap in cling film and chill for approx. 30 mins.
To fold
On a lightly floured surface, roll the dough into a rectangle (approx. 25 x 40 cm), then fold up one third of the dough and fold the top third down over the top. Repeat this step three more times. Wrap the dough in cling film and chill for approx. 30 mins.
To roll out
Roll out the dough into a rectangle (approx. 30 x 50 cm), trim the edges with a sharp knife.