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Homemade Rough Puff Pastry Dough

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Rough puff pastry dough is a simplified version of traditional puff pastry that delivers the same flaky, buttery layers without the intensive labor. Perfect for sweet or savory recipes, this versatile dough is a time-saving solution for creating pastries, pies, and tarts with professional-quality results.

Why You’ll Love This Recipe

  • Easy to make with fewer steps than classic puff pastry.
  • Yields buttery, flaky layers perfect for a variety of baked goods.
  • Requires simple, pantry-friendly ingredients.
  • Great for both sweet and savory dishes.
  • A rewarding baking project with impressive results.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • All-purpose flour
  • Unsalted butter (cold and cubed)
  • Salt
  • Cold water
  • Lemon juice or vinegar (optional, for tenderness)

Directions

  1. Mix the Dry Ingredients:
    In a large mixing bowl, whisk together the flour and salt.
  2. Incorporate the Butter:
    Add the cold, cubed butter to the flour mixture. Use your fingers or a pastry cutter to break the butter into pea-sized pieces. The butter should remain visible for a flaky texture.
  3. Add the Liquid:
    Gradually add cold water (and lemon juice if using) to the mixture, stirring with a fork until the dough comes together. The dough should be shaggy and slightly sticky.
  4. Shape and Rest:
    Turn the dough out onto a floured surface and shape it into a rough rectangle. Wrap it in plastic wrap and chill in the refrigerator for 20–30 minutes.
  5. Roll and Fold (First Turn):
    Roll the dough into a long rectangle, about 10×15 inches. Fold the top third down and the bottom third up like a letter. Rotate the dough 90 degrees.
  6. Chill and Repeat:
    Wrap the dough and chill for 20 minutes. Repeat the rolling and folding process (steps 5–6) 2–3 more times, chilling between each turn.
  7. Final Chill:
    After the final fold, wrap the dough tightly and refrigerate for at least 1 hour before using.

Servings and Timing

  • Yields: 1 batch (enough for 2–3 pies or tarts)
  • Prep Time: 15 minutes
  • Chill Time: 1.5–2 hours
  • Total Time: Approximately 2 hours 15 minutes

Variations

  • Whole Wheat: Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor.
  • Herb-Infused: Mix dried herbs like thyme or rosemary into the flour for savory dishes.
  • Cheesy Layers: Add a sprinkle of grated Parmesan between folds for cheesy puff pastry.
  • Gluten-Free: Use a gluten-free flour blend and adjust water as needed for the right consistency.

Tips for Success

  • Keep the butter and water as cold as possible to create distinct layers.
  • Work quickly to prevent the butter from melting.
  • Don’t overmix; visible chunks of butter are key to flaky pastry.
  • If the dough gets too soft during rolling, chill it for 10–15 minutes.
  • Use a sharp knife or pastry cutter to avoid compressing the layers when cutting.

Storage

  • Refrigerator: Wrap tightly in plastic wrap and store for up to 3 days.
  • Freezer: Freeze the dough for up to 2 months. Thaw overnight in the refrigerator before using.

FAQs

1. What’s the difference between rough puff and traditional puff pastry?

Rough puff pastry uses simpler folding techniques and incorporates larger chunks of butter, making it quicker and easier than traditional puff pastry.

2. Why is my dough tough?

Overmixing or not using cold ingredients can lead to tough dough. Handle it gently and keep the ingredients cold.

3. Can I use salted butter?

Yes, but reduce the amount of added salt in the recipe.

4. Why isn’t my pastry flaky?

Ensure the butter remains cold and visible in the dough, and avoid overworking it.

5. Can I make this dough ahead of time?

Yes, it can be refrigerated for up to 3 days or frozen for up to 2 months.

6. What recipes can I make with rough puff pastry?

Use it for turnovers, tarts, pies, palmiers, sausage rolls, or even savory pinwheels.

7. Can I use a food processor to mix the dough?

Yes, pulse the flour and butter a few times, then add water gradually until the dough just comes together.

8. How do I prevent the butter from melting?

Work in a cool environment and chill the dough frequently. Use cold hands or a pastry cutter to handle the butter.

9. How many folds are necessary?

3–4 folds are ideal for achieving flaky layers without overworking the dough.

10. Can I add sugar for sweet recipes?

Yes, add 1–2 tablespoons of sugar to the flour if using the dough for desserts.

Conclusion

Homemade Rough Puff Pastry Dough is a game-changer for home bakers who want professional-quality pastries without the fuss. Its buttery, flaky layers elevate both sweet and savory dishes, making it a versatile addition to your recipe repertoire. Whether you’re crafting tarts, pies, or turnovers, this easy-to-follow recipe guarantees delicious results every time!

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Homemade Rough Puff Pastry Dough

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Rough puff pastry is a quicker, simpler version of traditional puff pastry. It still produces flaky, buttery layers, making it perfect for pies, tarts, turnovers, or any recipe requiring puff pastry. With just a few ingredients and some folding, you can create this versatile dough in less time than the classic method.

  • Author: Beth
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 minutes
  • Yield: 1 rough puff pastry dough 1x
  • Category: Rolling and Folding
  • Method: Baking
  • Cuisine: French

Ingredients

Scale
  • 2 1/2 cups all-purpose flour (plus extra for rolling)
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter (cold, cubed)
  • 1/2 cup ice-cold water (plus 1–2 tablespoons as needed)

Instructions

  1. Mix the dry ingredients:
    • In a large bowl, combine the flour and salt.
  2. Incorporate the butter:
    • Add the cold, cubed butter to the flour mixture. Using a pastry cutter, fork, or your fingers, work the butter into the flour until it forms pea-sized pieces. Be careful not to overwork; you want visible chunks of butter for flakiness.
  3. Add water:
    • Gradually add the ice-cold water, mixing with a wooden spoon or your hands until the dough just comes together. If it’s too dry, add an additional tablespoon of water at a time. The dough will be slightly shaggy.
  4. Form and chill:
    • Shape the dough into a rough rectangle, wrap it in plastic wrap, and refrigerate for 30 minutes to firm up.
  5. Roll and fold (1st turn):
    • Lightly flour your work surface and rolling pin. Roll the dough into a long rectangle, about 8×16 inches.
    • Fold the top third of the dough down and the bottom third up, like folding a letter. Turn the dough 90 degrees so the open edges are on the sides.
  6. Chill:
    • Wrap the dough in plastic wrap and refrigerate for 20–30 minutes.
  7. Repeat rolling and folding (3 more turns):
    • Repeat the rolling and folding process three more times, chilling the dough for 20–30 minutes between each turn. This builds the flaky layers.
  8. Final chill:
    • After the final turn, wrap the dough tightly and refrigerate for at least 1 hour (or up to 2 days) before using. You can also freeze it for up to 3 months.

Notes

  • Keep it cold: The key to flaky puff pastry is keeping the butter cold. If the dough gets too warm, refrigerate it before continuing.
  • Flour lightly: Use just enough flour to prevent sticking without incorporating too much into the dough.
  • Uniform rolling: Try to keep the edges as straight as possible when rolling to maintain even layers.

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