Rough Puff Pastry


 This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.

Don't try this recipe if your kitchen is above 24 C - the butter will be too soft.


400 g Bakers' Magic Gluten free flour

1/4 tsp Salt

75 g Butter (melted)

15 g Caster sugar

150 g Boiling water

270 g Tap water

Extra Bakers' Magic Gluten free flour for flouring worksurface & rolling pin.

To make all those wonderful layers 

200 g - 300 g Butter (cold)

I think the upper limit is 300 g of butter - the pastry is very rich but oh so delish :). 



Stand mixer - can also be mixed by hand

Mix together the Bakers' Magic Gluten free flour, sugar & salt. 

Melt the butter. Add in the water (boiling & then tap). 

Pour the butter/water on to the flour & mix on low/medium until it is uniform. 

At first the dough will be really runny - don't worry it will thicken. 

Put the dough onto some water proof wrapping (plastic clingfilm, bees wax wrap), flatten, cover completely & refrigerate for at least 1 hour. 

Use some of the extra Bakers' Magic Gluten free flour to lightly flour a clean work surface & rolling pin. If you have a pastry mat put a piece of A4 paper underneath it - you'll use it as a guide when rolling out the dough. 

Transfer the dough to the floured surface. If the dough is still a bit sticky put a bit of oil on your hands prior to kneading.

Knead the dough for a couple of minutes. Kneading the dough is very important as it helps with the dough's flexibility.   

The following photos are of Danish Pastry Too however this Rough Puff is rolled & folded the same way.

Roll out the pastry to a ~25 - 27 cm square. You can see my yellow A4 paper underneath the mat.

Cut a piece of paper (I used baking paper) the size of the square. Bring the four corners of the square into the middle & fold them in.  

Cut off the triangles & place them on top of the dough in the corners.

Take out the butter from the fridge and grate the butter over the top of the exposed dough like you would cheese on to a pizza base. 

Using your hands flatten the butter into a square - without pushing too hard on the dough. 

Take off the pieces of paper. Fold in the triangles of dough over the butter. Join the dough triangles together to seal in the butter. 


Roll out the dough into a rectangular shape the size of the A4 paper. You may see some big blobs & streaks of butter in the dough. I usually lift the dough up every now & then & put a bit more flour to prevent it sticking to the work surface.

Fold in one long side of dough approximately one third, fold the other long side over the top. This is a 'single turn'.

Turn the folded up dough 90 degrees and roll it out to the size of the A4 sheet. Repeat the folding up. This is the second single turn. Repeat until your dough looks similar to the photo below. When it does give it another two single turns. 

The number of turns needed will vary depending on the chunks of butter in the dough & how cool the dough is. 

Put the wrapped dough in the fridge (or freezer) if you are not going to use it immediately.

Using the dough

Place dough onto a floured work surface. 

Roll out the dough to a thickness of 4 - 6 mm (it will depend on what you are making). Cut the dough into the required shapes. Some shrinkage will occur during baking. 

Bake at 180 - 200 C until golden brown.