Foolproof Perfect Rough Puff Pastry

Welcome to the ultimate guide for mastering rough puff pastry, a remarkable “cheat” version of classic puff pastry that delivers incredible flakiness and buttery crunch without the extensive labor. This meticulously crafted dough, made entirely by hand, requires just a handful of basic ingredients – butter, flour, water, and a pinch of salt. Perfect for both sweet and savory applications, this recipe demystifies the process, making homemade flaky pastry accessible to every home baker. Forget store-bought options; with this foolproof method, you’ll be creating stunning pastries in no time.

Originally published on May 22, 2020, and thoughtfully republished on January 30, 2022, this comprehensive guide has been refined to ensure your success in the kitchen. Get ready to transform simple ingredients into layers of golden, crispy perfection.

Rough puff pastry, often affectionately called “cheater’s puff,” is renowned for its irresistibly buttery, flaky, and crunchy texture once baked. Unlike traditional puff pastry, which demands precise lamination of a large butter block, this simplified dough incorporates small pieces of cold butter directly into the flour, salt, and ice water mixture. The beauty of this technique lies in its accessibility: no yeast, no eggs, and absolutely no food processor needed. Every step is performed by hand, allowing you to truly feel the dough and achieve the perfect consistency.

While the process of creating this dough is both enjoyable and straightforward, it does involve a series of chilling periods between each round of folds (typically three in total). These intermittent rests are crucial for keeping the butter firm and preventing it from melting into the dough, which is key to developing those distinct flaky layers. While the active hands-on time is surprisingly short, around 30 minutes, budgeting about 2 hours for the entire process, including chilling, is recommended to ensure the butter remains perfectly cold and workable. With practice, you’ll find yourself gliding through the steps with increasing speed and confidence.

This comprehensive guide will walk you through every nuance of making your own incredibly quick and easy flaky pastry by hand. Whether your culinary aspirations lean towards sweet tarts, savory turnovers, elegant Danish pastries, or even a classic chicken pot pie topping, this homemade rough puff pastry will elevate your dishes beyond what any store-bought alternative can offer. Its rich, all-butter flavor and superior texture make it the ideal substitute in any recipe calling for traditional puff pastry.

What is Rough Puff Pastry?

At its core, rough puff pastry is a brilliant shortcut to achieving the magnificent layers of traditional puff pastry without the laborious effort. Where classic puff pastry involves meticulously encasing a large, solid block of butter within a separate dough and then undertaking numerous precise folds, rough puff pastry simplifies this process significantly. In this method, instead of creating a butter block, small, cold pieces of butter are directly mixed with flour, salt, and water to form a shaggy, textured dough. This initial mix is then subjected to a series of folding techniques, typically three, which gradually work the butter into thin, distinct layers throughout the dough.

The primary advantage of rough puff pastry is its time-saving nature and reduced complexity. It eliminates the need for a perfectly smooth butter block and the painstaking rolling required to prevent butter from escaping. The “rough” in its name refers to the less uniform incorporation of butter, yet it still yields remarkably flaky results. This approach makes puff pastry a viable option for home bakers who might be intimidated by the rigor of its traditional counterpart. There are various techniques for making rough puff pastry, but the method described here, inspired by culinary experts like Molly J. Wilk, has proven to be incredibly effective and reliable, consistently producing exceptional results.

How the Flaky Layers are Created: The Science Behind the Puff

The magic of flaky pastry, whether rough puff or traditional, lies in a fascinating interplay of ingredients and technique. As you incorporate large pieces of cold butter into the dough through rolling and folding, you’re essentially creating multiple, distinct layers of butter separated by thin sheets of dough. The cold temperature of the butter is absolutely critical here; it ensures the butter remains solid and separate from the dough until baking.

When this laminated dough enters a hot oven, several key transformations occur. First, the intense heat causes the water content within the butter to rapidly convert into steam. This steam, trapped between the layers of dough, exerts pressure, forcing each delicate layer to lift and separate. Simultaneously, the butter itself begins to melt, releasing more moisture and effectively frying the adjacent dough layers, which contributes to the pastry’s crispiness. The combination of steam lifting the layers and the butter crisping them creates the characteristic lofty, airy, and incredibly flaky texture that makes puff pastry so beloved. Without properly cold butter and distinct layers, the butter would simply melt into the dough, resulting in a dense, greasy texture rather than a light, airy puff.

What Can You Make with Rough Puff Pastry? Endless Culinary Possibilities

The versatility of rough puff pastry is truly one of its greatest assets. Once you master this simple dough, a world of sweet and savory baking opens up to you. It can be used interchangeably in virtually any recipe that calls for store-bought or traditional puff pastry, consistently delivering equally impressive, if not superior, results thanks to its rich, all-butter flavor. This makes it an invaluable addition to any home baker’s repertoire.

For breakfast or brunch, consider crafting elegant Fruit and Cream Cheese Puff Pastry Danishes, where the flaky base perfectly complements creamy fillings and fresh fruit. A true showstopper for celebrations is the classic Galette des Rois, or King Cake, a delightful almond-filled pastry that showcases the incredible lift and texture of homemade puff pastry. Beyond these, imagine creating light and airy croissants, delicate palmiers, or pain au chocolat for a taste of French patisserie at home.

On the savory side, the possibilities are just as exciting. Rough puff pastry is ideal for creating individual savory tarts filled with seasonal vegetables, cheese, or meats. Transform simple ingredients into delectable turnovers, empanadas, or hand pies, perfect for snacks or light meals. It’s also the ultimate topping for comforting dishes like chicken pot pie, providing a golden, crunchy crust that elevates the entire meal. Craving a quick and satisfying bite? Wrap sausages in strips of your homemade pastry for gourmet sausage rolls. From appetizers like cheesy straws and vol-au-vents to main course components and exquisite desserts, rough puff pastry offers an unparalleled foundation for a wide array of culinary creations, making ready-made puff pastry a distant memory.

Ingredient Notes: The Foundation of Flaky Perfection

Creating exceptional rough puff pastry starts with understanding the role of each ingredient. This recipe maintains a classic 1:1 ratio of fat to flour, ensuring a balanced, workable dough that yields maximum flakiness. A distinct advantage of this particular recipe is its exclusive use of all-butter, eschewing shortening, margarine, or oils often found in commercial puff pastry. This commitment to butter is key to its superior flavor and texture.

• Unsalted Butter: This is the star of the show. It must be **cold**, ideally straight from the refrigerator, and cut into tablespoon-sized pieces. The recipe calls for 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. The coldness is paramount; it prevents the butter from fully integrating with the flour too early, preserving those crucial distinct layers needed for puffing.
• All-Purpose Flour: Standard all-purpose flour is perfectly suited for rough puff pastry. You will need 300 grams, or about 2 ½ cups. While specialized pastry flour might seem appealing, all-purpose flour provides enough gluten development to create a sturdy yet tender dough capable of holding many delicate layers.
• Kosher Salt: Don’t underestimate the power of salt! A full teaspoon of kosher salt is essential. It not only enhances the flavor of the butter and flour, making the pastry taste richer, but also strengthens the gluten structure in the dough, contributing to a more stable lamination process. Omitting it would result in a bland, less satisfying pastry.
• Ice Water: This is a non-negotiable component for maintaining the cold temperature of your dough. Prepare a standard bowl with water and add about 6 ice cubes. The colder the water, the better. Adding ice water incrementally helps bring the dough together without melting the butter pieces, ensuring they remain distinct within the flour mixture. Keeping the pastry cold at every stage is the single most important factor for achieving true flakiness.

Necessary Tools: Equipping Your Kitchen for Pastry Success

While making rough puff pastry is a manual process, having the right tools makes the experience seamless and more enjoyable. Here’s a list of essential equipment to ensure a smooth pastry-making journey:

• Large Bowl: For combining flour and butter, and mixing the initial dough. A spacious bowl gives you ample room to work the ingredients without spillage.
• Standard Bowl: To hold your ice water, ready for gradual addition to the dough.
• Tablespoon Measure: For precise measurement of butter pieces and ice water additions.
• Teaspoon Measure: For accurately adding kosher salt.
• Scale or Measuring Cups: A digital kitchen scale is highly recommended for accuracy, especially when dealing with flour and butter, as volume measurements can vary. If using cups, ensure proper measuring techniques (e.g., spooning flour into the cup and leveling).
• Rolling Pin: A sturdy rolling pin is fundamental for elongating and flattening the dough during the folding process. A French-style tapered pin offers excellent control, but any standard rolling pin will work.
• Pastry Brush: Essential for gently dusting off excess flour between folds. Avoid silicone brushes, as their bristles might not be fine enough to effectively remove flour without disturbing the dough. A soft-bristle brush is ideal. If unavailable, a lightly crumpled piece of paper towel can serve as an effective substitute.
• Bench Scraper: While not strictly necessary, a bench scraper is an incredibly helpful tool. It allows you to scrape sticky dough from your work surface, square up the edges of your dough during rolling, and easily lift the dough without overly handling it.
• Plastic Wrap: Crucial for wrapping the dough during its chilling periods to prevent it from drying out and to maintain its shape.

How to Make Rough Puff Pastry: A Step-by-Step Guide to Flaky Layers

Before you begin, it’s highly recommended to read through this entire recipe post and review the accompanying photographs to familiarize yourself with each stage. Watching a video tutorial (such as the one linked below) can also be incredibly beneficial, offering a visual guide to the techniques. Note that some video recipes might be for a smaller batch, so adjust quantities as needed for this recipe.

While this recipe includes essential chill times between folds, experienced bakers who are comfortable working very quickly and accurately might attempt it without chilling. However, for best results and to ensure the butter stays cold, adhering to the recommended chill times is strongly advised, especially for those new to making laminated dough.

STEP 1: Preparing the Butter and Flour

Begin by cutting your very cold unsalted butter into tablespoon-sized pieces. Transfer these pieces to a plate and return them to the refrigerator while you prepare your dry ingredients. In a large mixing bowl, combine the all-purpose flour and kosher salt, whisking them together thoroughly. Ensure your work surface is clean and lightly floured. Now, add the cold butter pieces to the flour mixture. Using wide, clawed fingers, gently toss the butter until each piece is separated and completely coated in flour. This flour coating is vital; it prevents the butter from sticking together and helps create individual pockets that will later form the flaky layers.

Working swiftly to keep the butter as cold as possible, flatten each tablespoon-sized piece of butter. You can achieve this by pressing them between your fingertips and thumbs, or by using the heels of your hands. If using the latter method, remember to flour your hands to prevent sticking. The goal is to create thin, irregular discs of butter within the flour. Once all butter pieces are flattened, toss them again to ensure they are fully coated in flour.

Forming the Dough: The Shaggy Stage

STEP 2: Adding Ice Water

With the butter flattened and coated, it’s time to introduce the ice water. Begin drizzling one tablespoon of ice water at a time around the flour and butter mixture. After each addition, use your clawed fingers to gently toss and incorporate the water, making sure to reach the bottom of the bowl and bring the dry ingredients upwards. This gentle mixing helps the flour absorb the water without developing too much gluten or melting the butter.

After approximately 5 tablespoons of water, the mixture will start to look “shaggy,” resembling coarse crumbs with some larger clumps. This is a critical stage. Continue adding water, one tablespoon at a time, just until all the dry flour and crumbly dough pieces at the bottom of the bowl are incorporated into a cohesive, yet shaggy, mass. The exact amount of water can vary depending on the humidity of your environment and the flour. The key is to add only enough water for the dough to come together; avoid making it wet or sticky.

To test if the dough has reached the right consistency, gently squeeze a handful with both hands. If it holds together without crumbling and there are no dry flour remnants at the bottom of the bowl, it’s ready. The dough should feel firm and cool, not wet or sticky. If you accidentally add too much water and the dough becomes sticky, sprinkle in a tablespoon of flour and gently work it in using the same claw-finger method, adding more if needed.

Once the dough is formed, transfer it onto a sheet of plastic wrap. Wrap it tightly and, using your hands, gently press and shape the shaggy dough into a rough rectangle. This initial shaping is a best practice that will significantly aid in the first rolling step. Place the wrapped dough in the refrigerator to chill for 20 minutes. While it chills, take this opportunity to thoroughly clean your work surface, ensuring no crumbs or leftover flour remain.

Trifold or Envelope Fold (Pastry Fold #1)

STEP 3: The First Lamination

After 20 minutes, remove the dough from the refrigerator and unwrap it, reserving the plastic wrap for subsequent chilling. Lightly flour your clean work surface and your rolling pin. Place the dough on the floured surface and begin to roll it into a long rectangle. Aim for a thickness of about ¼ inch. Throughout the rolling process, use a bench scraper or the side of your hand to gently press the sides of the dough inward, maintaining a neat, rectangular shape. This helps keep the butter evenly distributed and prevents it from pushing out the sides.

Once you’ve achieved the desired rectangular shape and thickness, use a pastry brush to carefully wipe off any excess flour from the top surface of the dough. This is a crucial step; too much flour incorporated into the layers can make the pastry dry and tough. Now, perform the first “turn” or “fold,” known as a **trifold** (or letter fold), similar to folding a business letter into an envelope. Fold the top third of the dough down towards the center. Brush off any flour from the folded surface. Then, fold the bottom third of the dough up and over the previous fold, again brushing off any excess flour. You should now have a neat, three-layered rectangle. Gently pick up the folded dough, turn it over, and brush off any flour from the final exposed side. Re-wrap the dough tightly in the reserved plastic wrap and place it back in the refrigerator for 15 minutes to chill. This chill time allows the gluten to relax and the butter to firm up again.

Book Fold (Pastry Fold #2)

STEP 4: The Second Lamination

Remove the dough from the refrigerator. Place it on a lightly floured surface, orienting it so the exposed cross-section of the previous fold is facing your body (like the spine of a book). This consistent orientation ensures even lamination. Just as before, roll the dough out into a long rectangle, maintaining a ¼ inch thickness and using your bench scraper to keep the edges straight and clean. Lift and rotate the dough periodically to prevent sticking and ensure even rolling.

Brush off any excess flour from the top surface of the rolled-out dough. Now, perform a **book fold**. Fold the top edge of the dough down towards the middle, so it meets the center line. Brush off any flour. Then, bring the bottom edge of the dough up to meet the other folded side in the center. Brush off the flour again. Finally, fold the entire dough in half, as if closing a book. Brush off any remaining flour from all sides. Wrap the dough tightly in plastic wrap and return it to the refrigerator for another 15-minute chill. This second book fold further multiplies the layers of butter and dough, enhancing the final flakiness.

Book Fold (again) – Pastry Fold #3

STEP 5: The Final Lamination

Retrieve the dough from the refrigerator for its third and final fold. Repeat the exact same process as the previous step: place the dough on a lightly floured surface with the exposed folded edge facing you, roll it out into a long, ¼-inch thick rectangle, consistently squaring up the edges with your bench scraper. By this stage, the dough should feel noticeably softer and more pliable, yet still firm enough to handle without the butter becoming too soft. This indicates successful lamination.

Brush off all excess flour from the surface. Complete another **book fold** exactly as you did in Step 4. Once folded, wrap the dough tightly in plastic wrap and place it in the refrigerator for a final 15-minute chill. This concludes the primary folding process. While the dough chills, thoroughly clean your work surface and put away your tools.

At this point, your rough puff pastry is ready for immediate use or storage. If using immediately, proceed to roll the dough out to the desired thinness (typically ⅛” to 1/16″), cut it into shapes, and follow your recipe’s instructions. If storing, roll the dough out to a ¼-inch thick rectangle, then cut it in half to create two manageable sheets. These can then be prepared for refrigeration or freezing as described in the storage section.

How to Use and Bake the Rough Puff Pastry

Congratulations! After the third and final round of folding and chilling, your rough puff pastry is perfectly ready to be transformed into delectable treats. Remove the dough from the refrigerator. Place it on a lightly floured surface with the cross-section side (where you can see the layers) facing your body. This orientation helps ensure even rolling.

Begin rolling the dough into a large, thin sheet. As you roll, you’ll need to turn the pastry 90 degrees after every few passes with your rolling pin. This technique helps you achieve a consistent, large rectangular shape and promotes even stretching of the layers. While rolling, gently pull on the sides of the dough as needed to encourage it to spread evenly and maintain its rectangular form. Throughout this process, continue to lightly dust your work surface and rolling pin with flour to prevent sticking, and use a pastry brush to sweep away any excess flour from the dough’s surface.

Once your pastry has reached the desired thinness – typically between ⅛ inch (3mm) and 1/16 inch (1.5mm) for most recipes – you can cut it into the specific shapes required for your chosen dish. At this stage, your rough puff pastry is ready to be filled, shaped, and baked according to your recipe’s instructions. Remember to handle it minimally to preserve the delicate layers.

How to Store Rough Puff Pastry: Fresh or Frozen

Proper storage ensures your homemade rough puff pastry remains fresh and ready for baking whenever inspiration strikes. This recipe yields two sheets of dough, comparable to standard store-bought puff pastry sheets, making it convenient for future use.

• For Refrigeration (up to 2 days): After the final book fold and chill, roll each piece of finished dough out to a ¼-inch thick large rectangle. Cut four 3-inch wide strips of parchment paper. Lay one strip of parchment paper in the center of one dough rectangle. Perform the first fold of a trifold/envelope fold (folding one-third of the dough over the parchment). Place a second strip of parchment paper on top of this folded section, then fold the remaining third of the dough over. This parchment barrier prevents the layers from sticking together while chilled. Repeat this process for the second piece of dough. Wrap each parchment-layered dough tightly in plastic wrap, then place them in a gallon-sized ziptop bag. Store in the refrigerator for up to 2 days.
• For Freezing (up to 2 months): Follow the same preparation steps as for refrigeration: roll each dough piece to ¼-inch thick, use parchment strips to separate the trifold layers, and wrap tightly in plastic wrap. Place each wrapped dough in a gallon-sized ziptop bag, ensuring it’s sealed to prevent freezer burn. Store in the freezer for up to 2 months.

Best Tips for Perfect Rough Puff Pastry

Achieving consistently flaky and delicious rough puff pastry relies on a few key techniques and careful handling. Keep these expert tips in mind for your best baking results:

• Minimal Handling is Key: From the moment you combine ingredients, handle the dough as little as possible. Your hands transfer heat, which can melt the butter. Only manipulate the dough enough to bring it together in the initial stage. Avoid kneading or squishing it into a compact ball; simply unite the shaggy pieces.
• Manage Exposed Butter: If, during rolling, you notice any pieces of butter breaking through the surface or edges of the dough, quickly press a tiny bit of flour onto the exposed butter to cover it. If butter is left exposed, it will melt out of the dough during baking, leading to a greasy pastry rather than a flaky one.
• Prevent Sticking, Not Over-Flouring: Lift the dough carefully every once in a while as you roll it out. If it starts to stick, gently toss a small amount of flour underneath it. Utilize your bench scraper to get under the dough and flip it, rather than your warm hands. The less direct contact your hands have with the dough, the colder the butter will remain. Apply the same principle to your rolling pin; if it starts to stick, lightly dust it with flour.
• Bench Scraper Alternatives: If you don’t own a bench scraper, you can use the straight edge of your rolling pin or the side of your hand to help square up the dough and lift it from the surface.
• Brush Off Excess Flour: 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 layers will dry out your dough, making it tough and prone to cracking, hindering its ability to puff beautifully. Use a soft-bristle pastry brush (avoiding silicone, which isn’t as effective) or a crumpled piece of paper towel for this task.
• Optimal Chill Time: The dough typically requires about 15-20 minutes of chill time between each folding series. When you take it out, it should feel pliable but still firm. If the dough feels too soft or warm, give it an extra 5-10 minutes in the refrigerator. Conversely, if it feels too hard to roll, let it sit at room temperature for about 5 minutes to soften slightly before rolling.
• Maintain a Clean Work Surface: After each rolling and folding session, take a moment to completely wipe down your work surface and rolling pin. Any dry bits of dough or flour left behind can get incorporated into your soft dough during the next step, negatively impacting the final texture.
• Reuse Plastic Wrap: Be economical and environmentally conscious by reusing the same plastic wrap for each chilling period.

Further Baking Tips for the Best Puff

• Handle Cut Edges Carefully: When cutting your dough to the desired shape for your recipe, avoid touching or pinching the freshly cut sides. Manipulating the edges can seal the delicate layers, preventing them from opening up and rising properly in the oven. If an edge accidentally gets squished, recut it if there’s enough dough.
• Egg Wash Application: If your recipe calls for an egg wash, apply it carefully to the top surface of the pastry, making sure not to drip or brush any onto the cut edges. Similar to handling, egg wash on the edges can “glue” the layers together, inhibiting their ability to puff.
• Pre-Bake Chill: For the best rise and flakiness, place your prepared rough puff pastry item (e.g., tart, turnover) in the refrigerator for at least 15 minutes just before baking. This ensures the butter is thoroughly chilled, which will produce more steam and a higher, more impressive rise in the oven.

Storing and Freezing: Maximizing Your Pastry Life

Whether you plan to use your homemade rough puff pastry in a few days or a few months, proper storage and thawing techniques are key to maintaining its quality and ensuring a successful bake.

Using Refrigerated Dough:

When you’re ready to use refrigerated dough, allow it to sit at room temperature for about 5 minutes, still wrapped. This brief period helps it become slightly more pliable. Then, carefully unwrap the dough and gently unfold it. If you notice any small cracks along the seams from chilling, gently push them back together with your fingers. You can also lightly moisten a fingertip with a tiny drop of water to help re-seal minor cracks. Once unfolded, lightly flour your work surface and rolling pin, and roll out the dough until it is ⅛ inch to 1/16 inch thick, or to the specific thickness indicated in your recipe. Remember to brush off any excess flour before assembling and baking.

Using Frozen Dough:

To use frozen rough puff pastry, it’s best to thaw it gradually. You have two main options:

1. Overnight Thaw (Recommended): Transfer the wrapped frozen dough to the refrigerator the night before you plan to use it. Ensure it remains covered to prevent it from drying out.
2. Room Temperature Thaw (Quicker): For a faster thaw, unwrap the frozen dough and place it on a clean work surface at room temperature for about an hour. Keep an eye on it to ensure it doesn’t get too warm and the butter doesn’t start to melt.

Once thawed (either in the fridge or at room temperature), follow the same instructions as for refrigerated dough: allow a few minutes at room temperature if it’s too firm, gently unfold, mend any cracks, and then roll out to the desired thickness. Always brush off any excess flour after rolling out and before you proceed with assembling and baking your pastry.

Frequently Asked Questions About Rough Puff Pastry

Here are answers to some common questions about making and using rough puff pastry:

How to bake the puff pastry?

After rolling out your rough puff pastry to about ⅛-inch thickness and shaping it as directed by your recipe, it’s generally best practice to place the prepared pastry item in the refrigerator for approximately 15 minutes before baking. This ensures the butter is thoroughly chilled, which is crucial for achieving the best rise and flakiest texture in the oven. Once chilled, bake according to your recipe’s specific temperature and time recommendations.

What temperature do you cook rough puff pastry?

Puff pastry, including the rough puff variety, is typically baked at a high temperature, usually between 400°F (204°C) and 425°F (218°C). This high heat is essential for two reasons: it causes the butter within the layers to melt rapidly, releasing steam that forces the layers to rise dramatically, and it quickly sets the dough, creating that desirable crispy exterior. Baking at too low a temperature might cause the butter to melt out before the layers can properly puff.

What to do with leftover puff pastry scraps?

Never discard puff pastry scraps! They are far too precious. Gather larger pieces, gently press them together (avoiding kneading), and use them for smaller creations. You can cut and bake them flat on a cookie sheet for a quick, buttery snack, or cut them into strips, twist them, and bake them with a sprinkle of cinnamon sugar for a sweet treat. Smaller scraps can also be cut into shapes and frozen to be used later as toppings for savory dishes like chicken pot pie, or even to create decorative elements for other pastries.

Do you blind bake rough puff pastry?

Yes, there are indeed occasions where rough puff pastry is blind-baked (partially baked) or even fully baked before being filled. This is typically done for tarts or tartlets with very wet fillings, such as those spread with cream cheese and fresh tomatoes, or for delicate vol-au-vents (hollow pastry cases) which need to hold shape before adding a filling. Blind baking prevents the crust from becoming soggy and ensures it’s cooked through. Your specific recipe will indicate if blind baking is necessary.

Can you freeze homemade rough puff pastry?

Absolutely! Homemade rough puff pastry freezes beautifully and is an excellent way to prepare ahead. It can be stored in the freezer 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” section above in this guide. Freezing allows you to always have delicious, homemade flaky pastry on hand.

Related Pastry Recipes

• All-Butter Pie Crust
• Sweet Tart Crust (Pâté Sucrée)
• Chocolate Sweet Tart Crust (Pâte Sucrée)

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