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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.

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.

Find it online: https://ukfinda.com/homemade-rough-puff-pastry-dough/