Welcome to the ultimate guide for mastering rough puff pastry, also known as the “cheat’s” puff pastry. This incredible recipe delivers exceptionally flaky, crisp layers that are remarkably similar to traditional puff pastry, but with significantly less effort and time. Crafted entirely by hand, this versatile dough can be prepared in about an hour of active work, making it a perfect substitute for store-bought puff pastry in any recipe, whether sweet or savory. Get ready to elevate your baking with this foolproof method!
(Original content published 5/22/20; Republished 1/30/22)
What is Rough Puff Pastry? The Smart Baker’s Shortcut
Rough puff pastry is a baker’s best friend, offering a simplified approach to achieving the desirable qualities of classic puff pastry without the intricate and time-consuming laminating process. Often affectionately called “cheat puff pastry,” it’s designed to be far less laborious, demanding less time in the kitchen while still delivering practically identical results in terms of flavor and texture. Unlike its traditional counterpart, which requires meticulously encasing a large slab of butter within dough and then performing multiple, precise turns and chilling steps, rough puff pastry streamlines the process dramatically.
In traditional puff pastry, butter is carefully shaped into a large, uniform sheet, chilled, then meticulously wrapped in a separately prepared dough. Only after this initial encasement does the lengthy process of folding and rolling (typically 3-5 “turns” with chilling in between) even begin. This method is what creates the hundreds of ultra-thin layers that characterize classic puff pastry.
Rough puff pastry, however, takes a different, more forgiving path. Instead of a single butter slab, smaller pieces of cold butter are initially incorporated directly into the flour, salt, and water mixture. This creates a “shaggy” dough, where visible chunks of butter remain. This shaggy dough is then subjected to a series of just three folds and rolls. The beauty of this method lies in its efficiency and simplicity. You still achieve those distinct, flaky layers because the butter pieces melt and release steam during baking, separating the dough layers and creating that signature crispness. It’s a brilliant way to enjoy homemade flaky pastry without the intimidation factor of traditional lamination.
There are several methods for creating rough puff pastry, varying in how the fat and flour are combined and the types and number of folds used. The specific technique detailed in this recipe, which I first learned from the talented Molly J. Wilk, has consistently provided outstanding results, making it my go-to method for quick, flaky pastry.
The Science Behind the Flakes: How Layers are Created
Understanding the science behind flaky pastry adds to the magic of baking. The secret to rough puff pastry’s incredible layers lies in the strategic incorporation of cold butter. As the relatively large, flattened pieces of butter are folded and rolled into the dough, they don’t fully mix. Instead, they flatten into numerous distinct, thin sheets and layers within the dough structure.
When this dough bakes at a high temperature, two key processes occur simultaneously. First, the butter, being mostly water and fat, rapidly melts. The water content in the butter turns into steam. This steam becomes trapped between the layers of dough, pushing them apart and causing them to rise dramatically. This creates hundreds of delicate, airy layers. Second, the melting butter also acts as a fat barrier, preventing the gluten in the flour from developing too much, which would result in a tough rather than tender pastry. Furthermore, the fat helps to crisp up the flour, contributing to that irresistible crunchy texture. The contrast between the crisp, golden-brown exterior and the tender, airy interior is what makes rough puff pastry so utterly delicious.
Creative Uses for Your Homemade Rough Puff Pastry
One of the greatest advantages of mastering rough puff pastry is its incredible versatility. Once you have a batch of this golden, flaky dough, your culinary possibilities are almost limitless. It can be used interchangeably in nearly any recipe that calls for traditional puff pastry, delivering the same impressive results with that satisfying crunch and buttery flavor.
My absolute favorite creation using rough puff pastry is undoubtedly these Fruit and Cream Cheese Puff Pastry Danishes. They are a showstopper, combining the rich flakiness of the pastry with creamy filling and fresh fruit. Another beloved pastry to make (and, let’s be honest, devour) is the classic Galette des Rois, or King Cake, which truly highlights the beauty of this dough.
Beyond these specific recipes, consider these delightful applications for your homemade rough puff pastry:
- Sweet Tarts and Turnovers: From rustic apple tarts to individual fruit turnovers, the flaky base perfectly complements sweet fillings.
- Savory Appetizers: Create elegant bite-sized appetizers like cheese straws, mini quiches, or pinwheels filled with pesto and sun-dried tomatoes.
- Main Courses: Use it as a glorious, golden topping for comforting dishes like chicken pot pie, beef Wellington, or individual salmon en croute. The crisp crust adds a wonderful texture contrast to rich fillings.
- Hand Pies and Sausage Rolls: Perfect for on-the-go treats, these can be filled with anything from spiced meat mixtures to sweet fruit purees.
- Palmiers (Elephant Ears): A simple yet elegant cookie, made by folding and baking sugar-coated strips of puff pastry until caramelized and crisp.
- Croissants and Danishes: While traditional croissants involve more elaborate lamination, rough puff can be adapted for a quicker, more rustic version of these breakfast favorites.
With this cheat puff pastry recipe, there’s truly no need to rely on ready-made, often less flavorful, store-bought options. You’re now equipped to create delightful pastries from scratch, impressing family and friends with minimal fuss!
Essential Ingredients for Flawless Rough Puff Pastry
The beauty of rough puff pastry lies in its simplicity, requiring just a few basic ingredients. The key, however, is the quality and state of these components. This specific recipe maintains a crucial 1:1 ratio of fat to flour by weight, a foundation for success. Furthermore, it proudly uses all butter, distinguishing it from many store-bought varieties that often rely on shortening, margarine, or oil. Using all butter ensures a rich, unparalleled flavor that permeates every flaky layer.
- Unsalted Butter: This is the star of the show. It must be very cold, ideally straight from the refrigerator, and sliced into tablespoon-sized pieces. We need 300 grams, which is approximately 2 ½ sticks or 1 ½ cups. Using unsalted butter allows you to control the overall saltiness of your pastry, and its high water content is essential for creating steam and lift during baking. Keeping it cold is paramount – this prevents it from fully integrating with the flour and helps create distinct layers.
- All-Purpose Flour: Standard all-purpose flour is perfectly suited for rough puff pastry. You’ll need 300 grams, or about 2 ½ cups. This flour provides the necessary structure for the dough without developing excessive gluten, which could make the pastry tough.
- Kosher Salt: A full teaspoon of kosher salt is added to enhance the flavor of the pastry. Do not omit this ingredient, as it balances the richness of the butter and brings out the subtle sweetness or savory notes of whatever you fill your pastry with.
- Ice Water: This ingredient is critical for hydration and maintaining the cold temperature of the dough. Prepare a standard bowl of water with about 6-8 ice cubes. The colder the water, the better it helps keep the butter firm and distinct within the dough, which is vital for achieving those beautiful, flaky layers.
Necessary Tools for Effortless Rough Puff Pastry Production
While the process is hand-made, having the right tools on hand can significantly streamline your rough puff pastry creation and ensure a smooth, enjoyable baking experience.
- Large Bowl: For combining flour and butter, and later, incorporating the ice water to form the dough.
- Standard Bowl: To hold your ice water.
- Tablespoon Measure and Teaspoon Measure: For precise ingredient measurement.
- Digital Scale or Measuring Cups: A digital scale is highly recommended for accuracy, especially when working with flour and butter, as consistency in ratios is key for laminated doughs.
- Rolling Pin: A sturdy rolling pin is essential for flattening and extending the dough during the folding process.
- Pastry Brush: Crucial for efficiently brushing off excess flour from the dough between folds. Opt for a soft-bristle brush (not the silicone type) to gently remove flour without damaging the dough. If you don’t have one, a lightly crumbled piece of paper towel can serve as an effective substitute.
- Bench Scraper: While not strictly necessary, a bench scraper is an incredibly helpful tool for cleaning your work surface, dividing dough, and, most importantly for this recipe, pressing the sides of the dough inward to maintain a clean, rectangular shape during rolling.
- Plastic Wrap: Indispensable for wrapping the dough during its crucial chilling periods, preventing it from drying out and ensuring it remains pliable yet cold.
Tools needed for rough puff pastry. Butter, flour, salt, and ice water prepared.
How to Make Rough Puff Pastry: A Step-by-Step Guide
Before you begin, I highly recommend reading through the entire recipe post and familiarizing yourself with the accompanying photographs. This will give you a clear visual understanding of each stage. For a real-time demonstration, watching the provided video can be immensely beneficial. Please note that the recipe shown in the video is for one sheet of rough puff pastry, which is half the quantity specified in the recipe card below.
While this recipe includes essential chill times between folds, experienced bakers who are comfortable working quickly and accurately may attempt to make this dough without the interim chilling. However, for best results and for those new to laminated doughs, adhering to the chill times is strongly advised to keep the butter cold and prevent melting.
Step 1: Preparing the Butter and Flour Mixture
Begin by cutting the very cold unsalted butter into tablespoon-sized pieces and spreading them on a plate or in a shallow bowl to keep them separate. In your large mixing bowl, combine the measured all-purpose flour with the kosher salt. Add the cold butter pieces to the flour mixture. Using wide, splayed fingers (often referred to as “claw hands”), gently toss the butter pieces with the flour until each piece is fully separated and completely coated. This step ensures the butter doesn’t clump together and is ready for the next stage.
Working quickly to maintain the butter’s cold temperature, flatten each tablespoon-sized piece of butter. You can do this by pressing them between your fingertips and thumbs, or more efficiently, by pressing them between the heels of your hands. If using the latter method, make sure your hands are well-floured to prevent the butter from sticking. The goal is to create thin, irregular butter “flakes” coated in flour, which will ultimately form the layers.
Toss the butter to coat with flour. Flatten the pieces of butter. Flatten all pieces of butter and toss with flour.
Forming the Dough: Achieving the “Shaggy” Consistency
Step 2: Once all the butter pieces are flattened and well-coated in flour, toss them one more time to ensure even distribution. Now, it’s time to add the ice water. Begin drizzling one tablespoon of ice water at a time around the mixture. After each addition, use your “claw fingers” to gently toss the mixture, ensuring the flour starts to absorb the water. Make sure your fingertips reach the bottom of the bowl and lift the mixture upwards to properly incorporate everything.
After about 5 tablespoons of water, you’ll notice the mixture start to look “shaggy,” meaning it will have a crumbly texture with some dry bits and some slightly hydrated clumps. Continue adding ice water, one tablespoon at a time, just until all the dry flour and dough pieces at the bottom of the bowl are incorporated into a cohesive, yet still shaggy, dough. The exact amount of water can vary slightly depending on humidity and flour type, so go by feel. It’s crucial not to make the dough too wet or sticky, as this will lead to a dense pastry.
Add a tablespoon of water and toss. Continue adding water and toss. Dough after 5 tablespoons of water added.
To test if the dough is ready: Gather all the mixture and gently squeeze it together with both hands. If it holds together without crumbling and there are no dry bits left at the bottom of the bowl, it’s perfect! The dough should feel cohesive but still firm, not wet or sticky. If it feels too wet, sprinkle in an additional tablespoon of flour and gently incorporate it.
Lay the dough onto a sheet of plastic wrap. Wrap it tightly, then gently press and form the dough into a rough rectangle. This initial shaping is a crucial best practice as it will significantly aid in the first roll-out. Once wrapped and formed, place the dough in the refrigerator to chill for 20 minutes. While it chills, clean your work surface thoroughly, ensuring no crumbs or dough remnants remain.
When the dough can hold together, it’s ready. Wrap in plastic wrap and form into a rectangle.
Trifold or Envelope Fold: Pastry Fold #1
Step 3: After the initial chill, unwrap the dough (remember to keep the plastic wrap, you’ll reuse it!). Lightly flour your clean work surface and your rolling pin. Place the dough on the floured surface and begin rolling it into a long rectangle. As you roll, use a bench scraper to gently press the sides inward, helping to maintain a clean, straight rectangular shape. Aim for a thickness of about ¼ inch. Consistency in thickness is more important than exact length or width at this stage.
Once rolled, use a pastry brush to carefully wipe off any excess flour from the top surface of the dough. This step is critical, as too much unincorporated flour can dry out the dough and lead to cracks. Now, perform a “trifold,” just like folding a letter to fit into an envelope: fold the top third of the dough down towards the center, brush off any flour that appears, then fold the bottom third of the dough up to overlap the first fold. Again, brush off any flour. Gently lift the folded dough, turn it over, and brush flour off the final side. Wrap the folded dough tightly in the reused plastic wrap and return it to the refrigerator for another 15 minutes of chilling. Thoroughly clean your work surface once more.
Flour a surface and begin to roll. Use a bench scraper to keep the edges clean. Remove excess flour with a pastry brush. Fold the top third down. Fold the bottom third up.
Book Fold: Pastry Fold #2
Step 4: Remove the dough from the refrigerator and unwrap it. Place the dough on your lightly floured surface, ensuring the cross-section of the previous fold (where you can see the layers) is facing towards your body. This orientation is important for even rolling. Roll the dough out again using the same method as before, maintaining the rectangular shape with the help of your bench scraper and aiming for a ¼-inch thickness.
Brush off any excess flour from the top surface. Now, perform a “book fold.” This involves folding the top edge of the dough down so it meets the imaginary middle line of the rectangle, then brushing off any flour. Next, bring the bottom edge of the dough up to meet the other folded side in the exact center, and again, brush off the flour. Finally, fold the entire dough in half, as if you are closing a book. Brush off any remaining flour from all sides, wrap the dough securely in plastic wrap, and return it to the refrigerator for another 15-minute rest. Clean your work surface thoroughly.
Place the exposed edge towards the body for the next roll. Roll the dough out for the second time and square up the edges. Fold the top quarter down to half. Fold the bottom quarter up to half. Fold the “book” to close.
Final Book Fold: Pastry Fold #3
Step 5: Remove the dough from the refrigerator for its third and final fold. At this stage, the dough will feel noticeably softer and more supple, indicating that the butter is well-distributed and the layers are beginning to form. Place the dough on your lightly floured surface with the exposed fold facing you. Follow the exact same rolling and book folding steps as in Step 4. Roll the dough to a ¼-inch thickness, clean off excess flour, perform another book fold, and brush off any flour.
Once this third book fold is complete, wrap the dough tightly in fresh plastic wrap and place it back in the refrigerator for a final 15 minutes of chilling. While it rests, take this opportunity to thoroughly clean your work surface, removing all flour and debris. Your rough puff pastry is now fully laminated and ready for use!
Place the exposed edge towards the body for the next roll. Push the rolling pin into the dough a few times to start the roll. Roll out the dough and use a bench scraper to edge the sides. Create a book fold for the second time.
At this point, your finished rough puff pastry dough is ready for its final roll-out and use. It can either be rolled out immediately to a thinness of ⅛” to 1/16″ and cut into your desired shapes for baking, or, if you plan to store it, it can be rolled out to a ¼” thick rectangle, split into two pieces, and folded for storage or freezing. Instructions for both immediate use and storage are detailed below.
Cut the folded dough in half to create two pieces of pastry. Roll the dough out into a large rectangle to use or store.
How to Use and Bake Your Fresh Rough Puff Pastry
Once your rough puff pastry has completed its third round of folding and chilling, it is perfectly ready to be transformed into your desired culinary creations. Remove the dough from the refrigerator and place it on a lightly floured surface, orienting it so the cross-section of the folds is facing your body. This is your cue to begin the final roll-out into a large, thin sheet – your usable rough puff pastry.
To achieve that ideal large rectangular shape, you’ll need to turn your pastry 90 degrees after every few rolls. This helps ensure even thickness and prevents the dough from stretching too much in one direction. As you roll, gently pull on the sides of the dough as needed to encourage it to maintain an even rectangular form. Remember to brush off any excess flour from the surface periodically to prevent it from drying out the dough or leaving a residue.
Once rolled to your desired thickness (typically ⅛” to 1/16″ for most recipes), you can then cut the pastry into the specific shapes required for your recipe. From here, simply follow your chosen recipe’s instructions for filling, shaping, and baking. The goal is to get it into the oven while the butter is still cold, ensuring maximum steam production and an impressive rise.
How to Store Freshly Made Rough Puff Pastry
One of the beauties of homemade rough puff pastry is that it can be prepared in advance and stored for future use, making your baking process even more convenient. Here’s the best way to store your freshly made dough:
- After the third round of folding and chilling, roll each piece of the finished dough out to a thickness of ¼ inch to form large, uniform rectangles. This thickness is ideal for storage as it’s easier to handle once thawed or ready to use.
- Cut four, 3-inch wide strips of parchment paper. These will act as protective barriers between the folds.
- Take one rolled dough rectangle and place a strip of parchment paper in the center. Then, perform the first fold of a trifold (envelope fold) – fold one-third of the dough over the parchment strip.
- Place a second strip of parchment paper on top of this folded section, then fold the remaining third of the dough over. This creates a neat package with parchment separating the layers, preventing sticking. Repeat this process for the second piece of dough.
- Wrap each parchment-layered dough piece tightly in plastic wrap. This prevents air exposure and freezer burn.
- Place the individually wrapped dough pieces into a gallon-sized freezer-safe ziplock bag or an airtight container. Label with the date.
- Store the dough in the refrigerator for up to 2 days, or in the freezer for up to 2 months.
Add a strip of parchment to the center. Fold one third over and add another strip of parchment. Close the trifold and store in a ziptop bag.
Expert Tips for Perfect Rough Puff Pastry
- Minimal Handling is Key: The less you handle the dough, especially at the initial stages, the better. Only manipulate it enough to bring it together into a cohesive mass. Avoid overworking or squishing it into a tight ball, as this can melt the butter and develop too much gluten, leading to a tough pastry. Your touch should be light and swift.
- Address Exposed Butter: If, during the rolling process, any pieces of butter poke through the surface or sides of the dough, quickly press a small amount of flour onto them to cover them up. If butter remains exposed during baking, it will simply melt out of the dough, potentially creating a greasy pastry and preventing optimal lift and flakiness.
- Prevent Sticking, Preserve Cold: Periodically lift the dough with care while rolling it out. If you notice it starting to stick to your work surface, toss a little more flour underneath it. Utilize your bench scraper to get under the dough, rather than your warm hands. The more you touch the dough, the more heat you transfer, causing the butter to soften – and we want the butter to remain as cold as possible throughout the process. The same principle applies to your rolling pin; if it starts to stick, lightly flour it.
- Bench Scraper Alternatives: If you don’t own a bench scraper, you can improvise by using the edge of your rolling pin or the side of your hand to help square up the dough edges during rolling.
- Brush Off Excess Flour: This step cannot be stressed enough: it is absolutely crucial to brush off all excess flour from the dough in between each and every fold. Incorporating too much flour into the dough will make it overly dry, leading to cracks, difficulty in rolling, and a crumbly texture rather than a flaky one. Use a pastry brush (preferably one with soft, natural bristles, not silicone) or a crumpled paper towel for this task.
- Optimal Chill Time: The dough typically requires about 15 minutes of chill time between each folding series. When you remove it, it should feel pliable enough to roll, but still firm and cold. If it feels too soft or warm, give it an extra 5-10 minutes in the refrigerator. Conversely, if it feels too hard and stiff, let it sit at room temperature for about 5 minutes to soften slightly before attempting to roll it out.
- Maintain a Clean Work Surface: After each folding and rolling session, take a moment to wipe down your work surface and rolling pin completely. Any dry bits or crumbs incorporated into the soft dough can disrupt the layers and affect the final texture.
- Reuse Plastic Wrap: Be eco-friendly and practical by reusing the same piece of plastic wrap for each chill time. Just ensure it’s clean and intact.
Further Baking Tips for Flaky Perfection
- Handle Cut Edges Carefully: When cutting the dough into the desired shapes for your recipe, be extremely careful not to touch or pinch the cut sides of the dough. Manipulating these edges can inadvertently seal the layers together, which will prevent the pastry from rising properly and forming those beautiful, flaky sides during baking. If an edge is accidentally messed up, re-cut it if you have enough dough to do so.
- Egg Wash Application: If your recipe calls for an egg wash, apply it only to the top surface of the pastry. Take great care to avoid letting any egg wash drip onto the cut edges. Similar to pinching, egg wash on the edges can act as a glue, sealing the layers and hindering the pastry’s ability to puff and rise.
- Pre-Baking Chill: For the absolute best rise and flakiness, place your prepared, shaped rough puff pastry (e.g., filled tarts, turnovers) in the refrigerator for at least 15 minutes prior to baking. This crucial chill ensures the butter within the dough is as cold as possible just before it hits the hot oven, maximizing the steam production and resulting in a higher, more dramatic rise.
Storing and Freezing Your Rough Puff Pastry for Future Delights
Having homemade rough puff pastry on hand is a fantastic asset for any baker, allowing for spontaneous baking adventures. Here’s how to properly handle refrigerated and frozen dough.
Using Refrigerated Dough
If you’ve stored your finished dough in the refrigerator, allow it to sit at room temperature for about 5 minutes before carefully unfolding it. The slight warmth will make it more pliable. Should any minor cracks appear along the seams during unfolding, gently press them back together with your fingers. You can also lightly moisten your finger with a tiny bit of water to help re-seal any stubborn cracks.
Once unfolded, roll out the dough until it is ⅛” to 1/16″ thick, or to the specific thickness required by your recipe. Always remember to brush off any excess flour after rolling out and before assembling and baking to prevent a dry or dusty finish.
Using Frozen Dough
To use frozen rough puff pastry, the key is a slow and gentle thaw. Transfer the frozen dough from the freezer to the refrigerator and allow it to thaw overnight (typically 8-12 hours), keeping it tightly covered in its plastic wrap. If you’re in a bit more of a hurry, you can thaw it at room temperature, uncovered, for about an hour. Be sure to keep an eye on it to prevent the butter from becoming too soft.
Once thawed, follow the same instructions as for refrigerated dough: carefully unfold it, gently mend any cracks if necessary, and then roll it out to your desired thickness (⅛” to 1/16″). Don’t forget to brush off any excess flour before using it in your recipe. This proper thawing and handling ensure that the delicate layers remain intact, promising a beautifully flaky result once baked.
Frequently Asked Questions About Rough Puff Pastry
Once you’ve finished the folding process and chilled the dough, roll it out to your desired thickness, typically about ⅛” to 1/16″ thick. Then, cut it into shapes as specified by your recipe. For the best rise, it’s highly recommended to chill the prepared pastry (e.g., filled tarts or turnovers) in the refrigerator for about 15 minutes before baking. This ensures the butter is very cold when it enters the hot oven, which promotes maximum steam production and an impressive puff.
Puff pastry generally bakes best at a high temperature, typically between 400°F (204°C) and 425°F (218°C). This high heat is crucial because it immediately melts the butter within the dough, causing the water content in the butter to rapidly turn into steam. This trapped steam is what pushes the layers apart, creating the characteristic rise and flaky texture. A lower temperature might cause the butter to melt and leak out before the layers have a chance to fully puff.
Never discard leftover puff pastry scraps! They are far too valuable. You can gently gather and lightly press larger pieces together (avoiding overworking) and use them for smaller items like mini turnovers or decorative cut-outs. Alternatively, cut strips, twist them, sprinkle with cinnamon sugar (for a sweet treat) or cheese (for savory), and bake them flat on a cookie sheet until golden and crisp. Scraps can also be cut into small shapes and frozen, ready to be used as toppings for savory dishes like chicken pot pie, adding an extra touch of homemade goodness.
Yes, there are specific occasions when rough puff pastry is blind-baked or even fully baked before being used. This technique is often employed when making tarts with wet fillings that don’t require extensive baking, such as a tart spread with cream cheese and topped with fresh tomatoes and herbs. Another common example is when preparing vol-au-vents, where the pastry shells are baked until fully puffed and golden, then filled afterwards. Always refer to your specific recipe to determine if blind baking is necessary.
Absolutely! Homemade rough puff pastry freezes beautifully, making it an excellent component for meal prep. It can be safely frozen for up to two months. For detailed instructions on how to properly freeze, store, and defrost rough puff pastry, please refer to the “How to Store Rough Puff Pastry” and “Storing and Freezing Your Rough Puff Pastry” sections above. Proper wrapping and thawing are key to preserving its quality and flakiness.
Related Pastry Recipes to Explore
- All-Butter Pie Crust
- Sweet Tart Crust (Pâté Sucrée)
- Chocolate Sweet Tart Crust (Pâte Sucrée)
Did you make this recipe? Share your creations! Tag me on Instagram or Facebook and leave a star rating below! For more culinary inspiration, follow me on Pinterest.
Rough Puff Pastry (with video)
By Callan Wenner
This quick flaky pastry recipe, also known as rough puff pastry, creates the crunchiest layers in this cheat version of puff pastry. Made by hand, this dough can be created in 1 hour and used in place of puff pastry in any recipe!
Rating: 5 out of 5 stars (based on 4 votes)
Print Recipe | Pin Recipe
Recipe Details
- Prep Time: 30 mins
- Cook Time: 20 mins
- Chill Time: 1 hr
- Total Time: 1 hr 50 mins
- Course: Appetizer, Breakfast, Dessert, Snack
- Cuisine: French
- Servings: 2 sheets
- Calories: 1622 kcal
Equipment
- Large bowl
- Small bowl or cup
- Tablespoon measure
- Teaspoon measure
- Scale or measuring cups
- Rolling Pin
- Pastry brush
- Bench scraper
- Plastic wrap
Ingredients
- 300 grams unsalted butter, cold (1 cup + 4 tablespoons, or 2 ½ sticks)
- 300 grams all-purpose flour (2½ cups)
- 1 teaspoon kosher salt
- Ice water
Instructions
- Cut the required amount of very cold butter into tablespoon-size pieces and transfer to a plate or bowl. Measure out the flour into a large bowl and mix in the salt. Gather a standard bowl of water and throw a handful of ice cubes into it. Clean and sanitize a counter space to work on.
- Once everything is prepped and ready, add the butter pieces into the flour and toss (with wide fingers, aka “claw hands”) until all pieces of butter are separated and completely coated in flour.
- Working quickly (so the butter stays as cold as possible), flatten out each tablespoon piece of butter. This can be done with fingertips and thumbs, or by pressing the butter in between the heels of your hands. If using the second method, be sure to flour your hands to prevent the butter from sticking.
- Once all the pieces of butter are flattened out, toss them again to fully coat in flour. Then, begin drizzling one tablespoon of ice water around the mixture at a time, tossing with claw fingers in between each addition to help the flour absorb the water. Be sure to get your fingertips to the bottom of the bowl and move upwards.
- After a few tablespoons of water, the mixture will start looking shaggy. Add just enough water that all of the dry dough pieces and flour at the bottom of the bowl become incorporated, without making the dough too wet. This can be a different amount of water depending on the day, but start “testing” the dough at 5 tablespoons, and continue adding one tablespoon at a time until it comes together.
- To test if the dough is ready, squeeze the whole thing together with both hands. If the dough holds together and there are no longer crumbles in the bottom of the bowl, it’s ready! It should not feel wet or sticky. If that is the case, too much water has been added – sprinkle 1 tablespoon of flour over the dough and incorporate in the same claw finger method. Continue with another tablespoon, if needed.
- Lay the dough on a sheet of plastic wrap and wrap tightly, then form the dough into a rectangle by pressing down on the dough and squaring up the sides. This step is best practice, and will help tremendously in the first roll out. Once wrapped and formed, place the dough in the refrigerator for 20 minutes. Clean off your work surface so that no crumbs or pieces of dough remain.
- Unwrap the dough (don’t throw away the plastic, you’ll reuse it) and lightly flour the work surface and rolling pin. Roll the dough into a long rectangle, using a bench scraper to press the sides inward and keep a clean rectangle. The dough should be about 6 inches in width, and about 20 inches in length, however, keeping the correct thickness is most important. The dough should only be rolled to about ¼” at the thinnest during the folding process.
- Use a pastry brush to wipe all flour off the top of the dough, then make a trifold (just like folding a letter for an envelope). Fold the top third of the dough down, brush off the flour, then fold the bottom third up and brush off the flour. Gently pick up the dough, turn it over and brush flour off of the final side. Place the dough back into the plastic, wrap, and place in the refrigerator for 15 minutes. Clean off your work surface.
- Remove the dough from the refrigerator, and place the dough on a lightly floured surface so the cross section of the fold is facing your body. This will be the side where you can see the folds inside. Roll the dough out in the same method as before, utilizing the bench scraper and following the same dimensions.
- Brush off the excess flour from the top, then complete a book fold. Fold down the top of the dough so it meets the middle and brush off the flour. Bring the bottom up to meet the other side in the center and brush off the flour. Fold the dough together as if you’re closing a book (hence, a book fold!). Brush off the flour from all sides, wrap in plastic wrap, and rest in the refrigerator for another 15 minutes. Clean off your work surface.
- Remove the dough from the refrigerator and follow the exact same steps (the roll and book fold) you just completed. The dough will feel soft and supple at this point. Wrap it in plastic and place in the refrigerator for a final 15 minutes, then clean off your work surface.
- Remove the dough from the refrigerator and place the cross section side towards your body. This time, you will roll your dough out into a large thin sheet —AKA your usable rough puff pastry! You will need to turn your puff pastry 90 degrees after every few rolls as you roll it to get the large rectangle shape. As you roll out the dough, pull gently on the sides as needed so it remains even as you roll.
- If utilizing for a recipe right away, roll the dough to ⅛” thick and cut into the desired shape(s) needed. Do not roll the dough thinner than ¼” if you plan to freeze it. See “Notes” section for freezing instructions.
- Prepare and bake the rough puff pastry according to the recipe instructions it’s being used for.
Video Guide
Notes
- This recipe produces two standard-sized store-bought puff pastry sheets. The recipe can be halved to produce one sheet.
- It’s best to measure by weight for this recipe using a digital scale to ensure correct ratios and dough hydration. If using cups, be sure to measure the flour correctly.
- During the process, take care to check that the dough is not sticking to the counter. Use a bench scraper to lift the dough and continue to lightly flour underneath to prevent sticking.
- If any butter pieces expose themselves on the top or sides, rub a bit of flour into it, then continue rolling.
- Only use as much flour as needed to prevent sticking. Adding too much flour can create a mealy dough.
- Always brush off excess flour between folding steps. If you don’t have a pastry brush, a crumpled up paper towel works surprisingly well.
- Freezing instructions:
- Roll the finished dough out to ¼” thickness then cut it in half.
- Cut four, 3-inch strips of parchment paper.
- Add a piece to the center, then create the first fold of a trifold/envelope fold. Place the second strip of parchment on top, then fold the second third over. Repeat with the second piece.
- Wrap each piece in plastic wrap, then place in a gallon ziptop bag and freeze for 3 months.
- Unwrap and thaw at room temperature, then open and roll it out to the desired thickness.
Nutritional Information (per serving)
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
- Calories: 1622 kcal
- Carbohydrates: 115 g
- Protein: 17 g
- Fat: 123 g
- Saturated Fat: 77 g
- Polyunsaturated Fat: 5 g
- Monounsaturated Fat: 32 g
- Trans Fat: 5 g
- Cholesterol: 323 mg
- Sodium: 1182 mg
- Potassium: 197 mg
- Fiber: 4 g
- Sugar: 1 g
- Vitamin A: 3749 IU
- Calcium: 59 mg
- Iron: 7 mg
Tried this recipe? Let us know how it was!