Rough Puff Pastry Recipe
An easy and quick puff pastry recipe with step-by-step instructions.
Equipment
- Bowls, measuring cups and spoons
Ingredients
- 3 Cups all-purpose flour
- 1 ¼ Cups unsalted, cold butter (cut into ⅓" cubes)
- 4 Tablespoons unsalted, cold butter (grated)
- 1 teaspoon salt
- 1 Cup ice water
Instructions
- Cut cold butter into ⅓" cubes. Return butter cubes to refrigerator to keep cold.1 ¼ Cups unsalted, cold butter (cut into ⅓" cubes)
- Using a cheese grater, grate the additional 2 ounces (4 tablespoons) of butter. Set aside.4 Tablespoons unsalted, cold butter (grated)
- Add salt to the cold water. Stir to dissolve the salt.1 teaspoon salt, 1 Cup ice water
- Place flour in a large bowl. Add the grated butter. Press the butter between your fingers and thumbs - continue working until the mixture is powdery.3 Cups all-purpose flour
- Add butter cubes to the flour mixture. Toss to distribute evenly.
- Add water/salt to the bowl. Mix gently with a rubber spatula.
- Pour the dough out onto a floured surface. Knead dough lightly until it begins to hold together.
- Note: To get those perfect flaky layers, it’s important to fold the pastry the right way. If you're unsure how, check out the step-by-step video at the end of the recipe card.
- Sprinkle dough with flour. Press down with your hand to form into a rectangle.
- Press and pound dough with a rolling pin to flatten further. Roll over the dough with the rolling pin until it is approximately ¼" thick and a 8" x 20" rectangle.
- Fold both ends of the dough in towards the center. Fold over again to form 4 layers.
- Wrap the dough in plastic and place in refrigerator for 20 minutes.
- Remove the dough from the refrigerator and unwrap. Turn the dough so the fold is on the left and the open flap on the right.
- Repeat pressing and rolling dough to form another 8" x 20" rectangle. Again, fold both ends of the dough in towards the center. Fold over again to form 4 layers.
- One last time, repeat pressing and rolling dough to form another 8" x 20" rectangle. Again, fold both ends of the dough in towards the center. Fold over again to form 4 layers.
- Wrap the dough in plastic and refrigerate for at least 2 hours before using.
Notes
- Keep butter cold at all times when making this puff pastry recipe.
Nutrition
Calories: 3801kcalCarbohydrates: 286gProtein: 42gFat: 279gSaturated Fat: 175gPolyunsaturated Fat: 12gMonounsaturated Fat: 72gTrans Fat: 11gCholesterol: 730mgSodium: 4529mgPotassium: 483mgFiber: 10gSugar: 1gVitamin A: 8490IUCalcium: 146mgIron: 17mg
Tried this recipe?Let us know how it was!