2 hours ago
3
Ingredients
ROUGH PUFF PASTRY
250g plain flour
1 tsp salt
250g unsalted butter, very cold, diced
150ml ice water
FILLING AND FINISHING
150g sharp cheddar cheese, grated
2 tbsp mushroom XO sauce or 1 tbsp chilli crisp
1 egg, beaten, for egg wash
Method
MAKE THE ROUGH PUFF PASTRY
Step 1
In a large bowl, whisk together the flour and salt. Add the cold diced butter and, using your hands or a pastry blender, quickly rub the butter into the flour until large, visible chunks of butter remain – do not overwork it. The mixture should look shaggy, not yet like dough.
Step 2
Slowly add the ice water, stirring with a fork or spatula until the mixture just comes together into a cohesive dough. Do not over-mix.
Step 3
Shape the dough into a rough rectangle, wrap it tightly in cling wrap, and chill for 30 minutes.
Step 4
On a lightly floured surface, roll the chilled dough into a long rectangle. Fold the dough into thirds (like a letter), wrap it again in cling film, and chill for 15-30 minutes.
Step 5
Repeat the rolling, folding, and chilling process 4 more times (for a total of 5 folds). At this stage, you should no longer see large butter streaks, which means the layers are well developed. If the butter softens during rolling, stop immediately, wrap the dough, and chill it for 10-15 minutes before continuing. Once complete, wrap the laminated dough tightly and chill for a final 30 minutes.
FILLING AND FINISHING
Step 1
Preheat the oven to 190C fan-forced (210C conventional). Line 2 baking trays with baking paper.
Step 2
Roll the chilled dough into a thin rectangle, about 3-4mm thick. Lightly brush the surface of the dough with either the mushroom XO sauce or chilli crisp. Evenly sprinkle the grated cheese over the surface. Fold the dough in half so the filling is completely enclosed. Cut the dough into 2cm strips.
Step 3
Take each strip and twist it several times. Some cheese may fall out – simply scatter this loose cheese over the twisted straws once they are on the tray.
Step 4
Place the twists on the prepared trays, making sure they are well-spaced for even baking. Brush the twists lightly with the beaten egg (and sprinkle with the reserved cheese).
Step 5
Bake for 15-18 minutes until they are deeply golden and crisp. Cool on wire racks before serving.
Technique of the month: Rough puff layers
The rough puff method delivers flaky layers (lamination) with minimal fuss. Unlike traditional puff pastry, which relies on layering butter into a water-based dough, rough puff combines the process into a single mixture by simply folding cold butter into the flour. It’s much faster and, if handled carefully, often yields similar results to the classic version.
Tips for success
- Keep everything cold – from ingredients to dough – to ensure the best flaky layers.
- Don’t overwork the dough, or you’ll melt the butter and lose flakiness.
- Chill well between folds to relax the dough and firm the butter.
- Twist gently and space the straws well on the baking tray for even cooking.
