Super-quick rough puff

Super-quick rough puff

Total: 1 hr 45 min. | Active: 45 min.
Nutritional value / 100 g: 487 kcal
, Fat: 38 g
, Carbohydrate: 29 g
, Protein: 5 g


1 piece


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


250 g white flour
1 tsp salt
1 dl water, chilled
75 g butter, cut into pieces

To laminate the dough

175 g butter, chilled
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How it's done

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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.

Good to know
Shelf life: Wrap in cling film, store in the fridge for approx. 2 days.


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