A quick laminate dough recipe in practice

It's important to do things in life that we don't like doing, because we feel good after doing them, knowing we're not doing them anymore. That's essentially the motivation I have to make laminate pastry dough. It's very much worth the effort, of course.

I used a recipe from the Great British Baking Show, the Cheats Rough Puff Pastry, and substituted vegan Earth Balance margarine for butter. Say what you want about vegan butters, but  using a bit of it at room temperature, and a bit of it frozen, grating it onto the dough, covers all the bases when it comes to producing a flaky texture. If you are careful with time and temperature, this recipe really turns out, and you can use it for some fancy things. 

  • 1200 g (2-2/3 lbs) plain flour
  • pinch salt
  • 200g (7 oz butter), chilled and cut into cubes
  • 480g (14 oz butter), frozen
  1. Mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips until the mixture resembles breadcrumbs. Gradually add enough water to form a dough (about 1 to 1-1/2 cups of water).
  2. Roll the dough out into a rectangle on a lightly floured work surface.
  3. Grate half of the frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the bottom third as if folding a letter.
  4. Turn the folded dough through 90 degrees and roll it out into a rectangle again. Repeat the process of adding the remaining frozen butter and fold as before.
  5. Wrap the dough in cling film and leave to rest in the fridge for 30 minutes before using.

I made a stromboli in a 3 quart cast iron pot. As long as you have the dough rolled out to 1/2-inch thickness, it should take about 30-40 minutes to bake and reach a golden brown color. Thicker than that, and you risk having raw spots inside, especially baking something with a filling.

I intend to use it for sweet items for Wednesday Evening Cookies.