Rough Puff Pastry Recipe

Introduction

Rough puff pastry is a quicker, easier alternative to traditional puff pastry that still produces flaky, buttery layers. It’s perfect for savory tarts or sweet treats when you need pastry in less time.

Ingredients

• 2 ½ cups all-purpose flour
• 1 cup cold unsalted butter, cubed
• 1 teaspoon salt
• ¾ cup cold water

Instructions

1. Step 1: In a large bowl, combine the flour and salt. Add the cold butter cubes and use your fingertips or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
2. Step 2: Gradually add the cold water, stirring with a fork until the dough just comes together. Avoid overworking.
3. Step 3: Turn the dough onto a lightly floured surface and shape into a rough rectangle. Roll the dough out into a larger rectangle about 1/2 inch thick.
4. Step 4: Fold the dough into thirds, like a letter. Turn the dough 90 degrees, roll out again to the same size, and fold once more.
5. Step 5: Wrap the dough in plastic wrap and chill for at least 30 minutes to relax the gluten and keep the butter firm.
6. Step 6: Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each set of folds. This creates the flaky layers.
7. Step 7: After the final fold and chill, the rough puff pastry is ready to be rolled out and used in your recipe.

Tips & Variations

• Use very cold butter and water to keep the pastry flaky and prevent the butter from melting into the dough.
• For added flavor, try substituting half the water with cold sparkling water.
• Resting the dough in the fridge between folds is essential to maintain texture and make it easier to handle.
• You can freeze the dough after the final chill for up to one month; thaw in the fridge before using.

Storage

Store rough puff pastry wrapped tightly in plastic wrap in the refrigerator for up to 3 days. For longer storage, freeze the dough in an airtight bag for up to one month. When ready to use, thaw overnight in the fridge. After baking, keep leftovers in an airtight container and consume within 2 days. Reheat gently in an oven to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, but reduce or omit the added salt in the dough to avoid making the pastry too salty.

What is the difference between rough puff pastry and traditional puff pastry?

Rough puff pastry is quicker and less labor-intensive, using larger chunks of butter folded into the dough, while traditional puff pastry involves repeatedly folding and rolling a solid block of butter into dough to create very fine layers.

Rough Puff Pastry Recipe

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★★★★★

4.6 from 91 reviews

This Rough Puff Pastry recipe offers a quick and easy way to enjoy flaky, buttery pastry without the lengthy process of traditional puff pastry. By folding butter into the dough multiple times and chilling between folds, this method creates layers that puff up beautifully when baked, perfect for pies, tarts, and pastries.

• Author: Ria
• Prep Time: 20 minutes
• Cook Time: 20 minutes (baking time will vary by recipe)
• Total Time: 2 hours 10 minutes including chilling
• Yield: One batch of rough puff pastry, enough for a 9-inch pie or equivalent
• Category: Pastry Dough
• Method: Baking
• Cuisine: French

Ingredients

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Dry Ingredients

• 2 1/2 cups (320g) all-purpose flour
• 1 teaspoon salt

Wet Ingredients

• 3/4 cup (170g) unsalted butter, cold
• 3/4 cup (180ml) ice-cold water

Instructions

1. Prepare the Butter: Cut the cold unsalted butter into small cubes. Keep it chilled until ready to incorporate into the dough to ensure it remains cold and solid.
2. Make the Dough: In a large mixing bowl, combine the flour and salt. Add about half of the cold butter cubes and rub them into the flour using your fingertips until the mixture resembles coarse breadcrumbs. Gradually add the ice-cold water and mix until a rough dough forms. Do not overwork; it should just come together.
3. Roll and Fold: Turn the dough out onto a lightly floured surface. Roll it into a rectangle about 12×8 inches. Scatter the remaining butter cubes evenly over two-thirds of the dough. Fold the dough into thirds like a letter, covering the butter. Roll the dough out again into a rectangle, then fold it into thirds once more. This process creates the flaky layers by incorporating butter between dough layers.
4. Chill Between Folds: Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes after each rolling and folding session to keep the butter firm and prevent it from melting into the dough.
5. Repeat Folding: Repeat the rolling and folding process 2 to 3 times total, chilling the dough for 30 minutes between each fold. This builds the layers essential for a flaky texture.
6. Final Chill and Use: After the final fold, chill the dough for at least one hour before using it in your recipes. The dough is now ready to be rolled out and baked as directed for pies, tarts, or pastries.

Notes

• Use very cold butter and water to ensure the dough stays cold, which prevents the butter from melting prematurely.
• Do not overwork the dough; minimal handling keeps the pastry flaky.
• You can freeze the rough puff pastry dough for up to one month. Thaw overnight in the refrigerator before use.
• Chilling between folds is critical for developing flaky layers and preventing the butter from blending completely into the dough.

Keywords: rough puff pastry, quick puff pastry, flaky pastry, homemade pastry dough, butter pastry