Uploaded January 2026 | Updated September 2026, 2 weeks ago
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Welcome friends, and welcome back to the kitchen. Today we’re making rough puff pastry, using a traditional pre-World War II English recipe found consistently across vintage cookbooks from the early 1900s.
Rough puff pastry is often misunderstood as difficult or fussy—but this old-fashioned method proves it’s simple, forgiving, and incredibly delicious. Unlike classic puff pastry, which involves laminating a sheet of butter into dough, rough puff uses cold cubes of butter worked directly into the flour, creating beautiful streaks of butter that puff dramatically in the oven.
In this video, I walk you step-by-step through:
The difference between rough puff pastry and traditional puff pastry
Why cold butter matters
How gluten works in pastry, and how to control it
Why vinegar or lemon juice appears in historic recipes
How many roll-and-folds you actually need (hint: not a million)
Why vintage cookbooks say “add enough water” — and why they’re right
This recipe comes straight from pre-WWII English cookbooks, where the ingredient ratios never change, only the quantities. It’s a time-tested method that delivers flaky layers, rich butter flavour, and reliable puff—perfect for both sweet desserts and savoury bakes.
If you’ve ever avoided making rough puff pastry because it seemed intimidating, this video is for you. It’s not technical, it’s not precious, and it doesn’t require special equipment—just a bit of patience and a love of good pastry.
Over the next couple of weeks, you’ll see this rough puff pastry used in:
A sweet vintage dessert
A savoury appetizer
If I can make it, you can make it too.
Thanks for stopping by, and I’ll see you again soon.
ROUGH PUFF PASTRY.
8 oz. flour
4 to 6 oz. butter
Pinch salt.
½ teaspoonful lemon juice.
Cold water.
METHOD.
1. Sieve the flour and salt into a basin.
2. Add the butter and cut it into pieces the size of a walnut.
3. Add the lemon juice and cold water to bind to a stiff paste.
Mix with a knife but do not break down the butter.
4. Turn out on a floured board and lightly press the pastry together but do not knead it.
5. Roll out to a strip.
6. Fold the pastry in three.
7. Seal the edges with the rolling pin.
8. Half turn the pastry to bring folded edges to the sides.
9. Roll out to a strip, being careful to avoid rolling over the top and bottom edges, as this would expel the air folded into the pastry.
10. Repeat rolling and folding the pastry till it has had 4 rolls and 4 folds.
II.. Roll out the pastry to size and thickness required
12. Bake in a hot oven
More info about Hope Air: hopeair.ca
hopeair.ca/impact-report-2024
Here is the link to our Apron: searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152
searchandrescuedenim.com/GLENANDFRIENDSCOOKING
Discount code to be used at checkout: GLENANDFRIENDSCOOKING
If you like our content and would like to help us continue, buy us a cup of tea:
ko-fi.com/glenandfriendscooking
Help us out with a PayPal donation: paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=T4FPGUQABAUTE
Join this channel:
youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join
This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.
#LeGourmetTV #GlenAndFriendsCooking
Check out our Aviation and Flying Channel: youtube.com/glenshangar
If you like our content and would like to help us continue, buy us a cup of tea:
ko-fi.com/glenandfriendscooking
Welcome friends, and welcome back to the kitchen. Today we’re making rough puff pastry, using a traditional pre-World War II English recipe found consistently across vintage cookbooks from the early 1900s.
Rough puff pastry is often misunderstood as difficult or fussy—but this old-fashioned method proves it’s simple, forgiving, and incredibly delicious. Unlike classic puff pastry, which involves laminating a sheet of butter into dough, rough puff uses cold cubes of butter worked directly into the flour, creating beautiful streaks of butter that puff dramatically in the oven.
In this video, I walk you step-by-step through:
The difference between rough puff pastry and traditional puff pastry
Why cold butter matters
How gluten works in pastry, and how to control it
Why vinegar or lemon juice appears in historic recipes
How many roll-and-folds you actually need (hint: not a million)
Why vintage cookbooks say “add enough water” — and why they’re right
This recipe comes straight from pre-WWII English cookbooks, where the ingredient ratios never change, only the quantities. It’s a time-tested method that delivers flaky layers, rich butter flavour, and reliable puff—perfect for both sweet desserts and savoury bakes.
If you’ve ever avoided making rough puff pastry because it seemed intimidating, this video is for you. It’s not technical, it’s not precious, and it doesn’t require special equipment—just a bit of patience and a love of good pastry.
Over the next couple of weeks, you’ll see this rough puff pastry used in:
A sweet vintage dessert
A savoury appetizer
If I can make it, you can make it too.
Thanks for stopping by, and I’ll see you again soon.
ROUGH PUFF PASTRY.
8 oz. flour
4 to 6 oz. butter
Pinch salt.
½ teaspoonful lemon juice.
Cold water.
METHOD.
1. Sieve the flour and salt into a basin.
2. Add the butter and cut it into pieces the size of a walnut.
3. Add the lemon juice and cold water to bind to a stiff paste.
Mix with a knife but do not break down the butter.
4. Turn out on a floured board and lightly press the pastry together but do not knead it.
5. Roll out to a strip.
6. Fold the pastry in three.
7. Seal the edges with the rolling pin.
8. Half turn the pastry to bring folded edges to the sides.
9. Roll out to a strip, being careful to avoid rolling over the top and bottom edges, as this would expel the air folded into the pastry.
10. Repeat rolling and folding the pastry till it has had 4 rolls and 4 folds.
II.. Roll out the pastry to size and thickness required
12. Bake in a hot oven
More info about Hope Air: hopeair.ca
hopeair.ca/impact-report-2024
Here is the link to our Apron: searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152
searchandrescuedenim.com/GLENANDFRIENDSCOOKING
Discount code to be used at checkout: GLENANDFRIENDSCOOKING
If you like our content and would like to help us continue, buy us a cup of tea:
ko-fi.com/glenandfriendscooking
Help us out with a PayPal donation: paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=T4FPGUQABAUTE
Join this channel:
youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join
This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.
#LeGourmetTV #GlenAndFriendsCooking
Check out our Aviation and Flying Channel: youtube.com/glenshangar
