Gordon Ramsay Rough Puff Pastry Recipe
Gordon Ramsay’s rough puff pastry is a quicker alternative to classic puff pastry. Instead of making a separate butter block, the butter is incorporated into the dough in chunks. The result is a flaky, layered pastry that’s easier and faster to make but still delivers on taste and texture.
- Prep Time: 20
- Cook Time: 90
- Total Time: 1 hour 50 minutes
- Yield: 4
- Category: Pastry
- Method: Baking
- Cuisine: British-French
Ingredients
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2 cups (250g) all-purpose flour
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½ teaspoon salt
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1 cup (225g) unsalted butter, very cold and cubed
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⅔ cup (160ml) ice-cold water (you may not need it all)
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Extra flour for dusting
Instructions
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Mix dry ingredients: In a large bowl, whisk together flour and salt.
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Add cold butter: Toss in the cold, cubed butter. Using your fingertips or a pastry cutter, lightly rub the butter into the flour until you have a mixture with visible chunks—about the size of peas.
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Add cold water: Gradually pour in ice-cold water, a few tablespoons at a time, mixing gently with a fork until the dough just starts to come together. You might not need all the water.
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Form the dough: Turn the shaggy dough out onto a floured surface and bring it together with your hands. Don’t knead—just press it into a rough rectangle.
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Roll and fold: Roll the dough into a long rectangle. Fold the top third down and the bottom third up like a letter. Turn the dough 90 degrees and repeat.
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Chill the dough: Wrap in plastic wrap and refrigerate for 30 minutes.
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Repeat folds: After chilling, repeat the roll-and-fold process 2 more times, chilling for 30 minutes between each turn. This builds flaky layers without complex lamination.
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Ready to use: After the final chill, the dough is ready to roll out and use in your favorite recipes.