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Gordon Ramsay’s Rough Puff Pastry Recipe

Gordon Ramsay’s Rough Puff Pastry Recipe
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★★★★★

4.9 from 13 reviews

Gordon Ramsay’s Rough Puff Pastry is a quick and easy version of traditional puff pastry that delivers a beautifully flaky texture with visible layers of butter. Perfect for savory and sweet dishes, this recipe simplifies the classic technique while maintaining the rich, buttery flavor and delicate crispiness that puff pastry lovers adore.

Ingredients

Scale

Dry Ingredients

  • 8.8 oz strong plain flour (preferably strong Italian flour)
  • 1 teaspoon fine sea salt

Wet Ingredients

  • 8.8 oz unsalted butter (cold and roughly diced)
  • 5 fl oz cold water (you may not need all)

Instructions

  1. Sift and Combine Dry Ingredients: Sift the strong plain flour and fine sea salt into a large mixing bowl to ensure even distribution of salt and to aerate the flour.
  2. Add and Incorporate Butter: Add the cold, roughly diced unsalted butter to the flour mixture. Using your fingers, rub in the butter very loosely so that pieces of butter remain visible; the goal is to preserve small chunks for a flaky texture rather than fully blending the butter into the flour.
  3. Add Cold Water and Form Dough: Create a well in the center and pour in about half of the cold water. Gently bring the mixture together into a firm rough dough, only adding more water as necessary. Be careful not to overwork the dough to keep the butter pieces intact.
  4. Rest the Dough: Cover the dough tightly with cling film and chill in the refrigerator for 20-30 minutes to allow the butter to firm up again.
  5. Roll Out the Dough: Turn the chilled dough onto a lightly floured surface. Knead it gently, then roll it out with a floured rolling pin into a smooth rectangle approximately three times longer than it is wide, keeping edges straight. You should still see visible marbled butter through the dough.
  6. First Fold: Fold the top third of the dough down towards the center.
  7. Second Fold: Fold the bottom third up and over the previous fold, creating a classic letter fold that forms three layers.
  8. Turn and Repeat Rolling: Rotate the dough by a quarter turn (left or right), then roll it out again into a rectangle as before. Fold it into three layers once more, cover with cling film, and chill for another 20-30 minutes.
  9. Optional Extra Layers: For additional flakiness, repeat the rolling and folding sequence one more time. Roll out again, fold into three layers, give a quarter turn, and roll and fold a final time. Wrap in cling film and chill for 20-30 minutes before use.

Notes

  • Use cold butter and cold water to prevent the butter from melting before baking, which is critical for flaky layers.
  • Do not overwork the dough; keep turns and rolls gentle to maintain visible chunks of butter.
  • Resting in the fridge between folds helps relax gluten and keeps butter firm for better lamination.
  • Rough puff pastry is faster and less labor-intensive than traditional puff pastry but still produces excellent flaky results.
  • Perfect for pies, tarts, sausage rolls, or any recipe calling for puff pastry.

Nutrition

Keywords: rough puff pastry, puff pastry, quick pastry dough, flaky pastry, Gordon Ramsay, pastry dough recipe

Find it online: https://recipeswithmia.com/gordon-ramsays-rough-puff-pastry-recipe/