Baking & Pastry > Pastries (Laminated Dough) > Puff Pastry > Homemade Puff Pastry Recipe (Rough Puff)

Homemade Rough Puff Pastry

Learn how to make a simplified version of puff pastry at home with this easy rough puff recipe. Perfect for pies, tarts, and more!

Prep Time
30 minutes
Cook Time
Varies depending on the recipe
Servings
Yields approximately 500g of pastry
Ingredients
  • 250 g All-purpose flour
  • 200 g Cold unsalted butter
  • 120 ml Ice water
  • 1/2 teaspoon Salt

Prepare the Butter

Cut the cold butter into 1cm cubes. Place the butter cubes in the freezer for 10-15 minutes. This ensures the butter remains cold, which is crucial for creating flaky layers.

Combine Dry Ingredients

In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the dough.

Incorporate the Butter

Add the chilled butter cubes to the flour mixture. Using a pastry blender, your fingertips, or two knives, cut the butter into the flour until the mixture resembles coarse crumbs. You should still see visible pieces of butter.

Add the Water

Gradually add the ice water to the flour and butter mixture, mixing lightly with a fork or your hands. Add just enough water to bring the dough together. Be careful not to overmix, as this will develop the gluten and result in a tough pastry.

Form the Dough

Gently form the dough into a rough rectangle. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes. This allows the gluten to relax and the butter to firm up, making it easier to roll out.

First Turn

On a lightly floured surface, roll the dough into a rectangle about 20x40cm. Fold the dough into thirds, like a letter (top third over the middle, then bottom third over the top). This is the first turn. Wrap the dough in plastic wrap and refrigerate for another 30 minutes.

Second Turn

Repeat the rolling and folding process (rolling to 20x40cm, folding into thirds). This is the second turn. Wrap the dough in plastic wrap and refrigerate for another 30 minutes.

Third and Fourth Turns

Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn. This will give you a total of four turns. The more turns, the more layers you'll have in your finished pastry.

Rest the Dough

After the final turn, wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, or preferably overnight. This allows the gluten to relax completely, making the pastry easier to work with.

Using the Pastry

The rough puff pastry is now ready to use in your favorite recipes. Roll it out to the desired thickness and shape, and bake according to the recipe instructions. Remember to keep the pastry cold while working with it.

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FAQ

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

    Rough puff pastry is a simplified version of traditional puff pastry. It requires less time and effort to make, but still provides a flaky and buttery result. Traditional puff pastry involves more folds and requires a longer chilling time.
  • Can I freeze rough puff pastry?

    Yes, rough puff pastry freezes very well. Wrap the dough tightly in plastic wrap and then in foil, or place it in a freezer-safe bag. It can be stored in the freezer for up to 3 months. Thaw it overnight in the refrigerator before using.
  • Why is my pastry not flaky?

    The most common reason for pastry not being flaky is that the butter has melted into the flour. Make sure the butter and water are very cold, and avoid overmixing the dough. Also, ensure adequate chilling time between turns.