Super-quick rough puff


Total time: 1hr 45m
Preparation Time: 45m

Servings
For 1 piece


Nutritional Information

Contains 487 Kcal, 5g Protein, 29g Carbohydrates, 38g Fat


Ingredients

  • 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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Instructions

  • 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.
  • Shelf life:

    Wrap in cling film, store in the fridge for approx. 2 days.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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