Rough Puff Pastry Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://recipeswithria.com/rough-puff-pastry-recipe/
