Rough puff pastry is a quick and delicious way to get puff pastry results in a lot less time.

Prep Time: 30 minutes
How to Make Rough Puff Pastry: learn how to make a quick version of flaky, buttery puff pastry. | www.savortheflavour.com
How To, Pies & Tarts

How to Make Rough Puff Pastry

Who doesn’t love the flaky layers of puff pastry?  It tastes wonderful in either sweet or savory dishes!  However, those who have made full puff pastry from scratch will tell you that it takes a long time–5 hours of chill time and about 1 hour of working time–to do it right.  (I agree! 😉) That’s why many home cooks and even professional chefs buy ready-made puff pastry.  But what if you want the deliciousness of fresh homemade pastry plus the flaky layers of puff pastry without so much work?  There is an easy and fun solution!

It’s called rough puff pastry.  It has similar flaky layers to puff pastry, and takes only about 30 minutes of working time plus 1 hour of chilling time.  That’s way faster than the 6 hours puff pastry takes!  It’s called “rough” puff pastry because it doesn’t puff up as much as puff pastry does.  Also, in puff pastry, the butter is incorporated in a solid block rather than individual chunks like in rough puff, resulting in more even layers of butter in the dough.  That’s why it rises higher.  Rough puff is totally worth the time and effort, plus it’s a lot of fun to make.  Honestly, it’s one of my favorite pastries to make!

Here’s two important things to remember while making puff or rough puff pastry: make sure the butter is very cold.  Soft, squishy butter won’t create the even layers we want in rough puff pastry.  Also, it’s important to make sure the dough stays cold throughout the entire process.  If it starts to feel soft, greasy, or sticky, chill it in the fridge or freezer until it firms up again.

Let’s jump right in and make a batch of buttery rough puff pastry!

Put 2 cups (250g) of all purpose flour and 1 teaspoon of fine salt in a large mixing bowl and stir to combine.

How to Make Rough Puff Pastry: learn how to make a quick version of flaky, buttery puff pastry. | www.savortheflavour.com

Cube up 1 cup (250g) of very cold unsalted butter and add to the flour mixture.  It’s extremely important that the butter be thoroughly chilled before you start this step.  Rub in the butter by squishing the cubes of butter with your fingertips and mixing them with the flour.  Keep going until the mixture has a breadcrumb-like texture in places, but many large chunks of fat still remain.

How to Make Rough Puff Pastry: learn how to make a quick version of flaky, buttery puff pastry. | www.savortheflavour.com

Gradually add about 1/2 cup – 2/3 cup (125-150 ml) of ice cold water to the mix, using your fingers to fluff the mixture and mix in the water.  Add just enough water to create a rough dough that isn’t sticky.  Make sure all of the flour/butter mixture has been picked up from the sides of the bowl.  Be careful not to overwork the dough!

How to Make Rough Puff Pastry: learn how to make a quick version of flaky, buttery puff pastry. | www.savortheflavour.com

Turn out the dough onto a floured surface and shape it into a rough ball.  Flatten it slightly to create a flat disc.  Using a bench scraper or sharp knife, cut a deep cross into the dough to allow the cold air in the fridge to better penetrate the dough.  Wrap it in plastic wrap, making sure it is completely covered, and chill in the back of the fridge for 20 minutes.

How to Make Rough Puff Pastry: learn how to make a quick version of flaky, buttery puff pastry. | www.savortheflavour.com

Unwrap the dough and place it on a floured surface.  Roll it out to a rectangle about 8″ wide and 17″ long.

How to Make Rough Puff Pastry: learn how to make a quick version of flaky, buttery puff pastry. | www.savortheflavour.com

Fold the ends into the middle, then fold the dough in half so the folded ends meet.  This completes one “turn” of the dough.  This particular method of folding the dough is called the book fold.  Turn the dough 90 degrees and repeat this process again.  Wrap the dough in plastic wrap, making sure it is completely covered, and chill in the back of the fridge for 20 minutes.  The dough has now completed its first two turns.

How to Make Rough Puff Pastry: learn how to make a quick version of flaky, buttery puff pastry. | www.savortheflavour.com

Repeat the rolling and folding process another two times, as you did previously, so the dough now has four turns.  Wrap the dough in plastic wrap and chill it again for 20 minutes.  Now, you can use it immediately, or keep it tightly wrapped in the fridge for about 3 days.

How to Make Rough Puff Pastry: learn how to make a quick version of flaky, buttery puff pastry. | www.savortheflavour.com

Quick tip: if your rough puff pastry has been sitting in the fridge for a few hours or days and is quite hard, let it warm up to room temperature for about 30-45 minutes at room temperature.  Keep an eye on it, though, as you don’t want the pastry to get too soft.  If it does, poke it into the fridge or freezer for a few minutes.

One nice feature of rough puff pastry is that is can easily be frozen once it’s completed.  Make sure it’s tightly wrapped in plastic wrap, then aluminum foil, and place it in a freezer Ziploc bag and freeze for up to 1 month.  Defrost it in the fridge for several hours before using.

Print
How to Make Rough Puff Pastry: learn how to make a quick version of flaky, buttery puff pastry. | www.savortheflavour.com

Rough Puff Pastry


  • Author: Emma
  • Prep Time: 30 minutes
  • Total Time: 1 hour 30 minutes (including 1 hour of chill time)

Description

Rough puff pastry is a quick and delicious way to get puff pastry results in a lot less time.


Ingredients

  • 2 cups all-purpose flour (250g)
  • 1 teaspoon fine salt
  • 1 cup unsalted butter, very cold (250g)
  • 1/2-2/3 cup ice cold water (125-150 ml)

Instructions

Put 2 cups (250g) of all purpose flour and 1 teaspoon of fine salt in a large mixing bowl and stir to combine.

How to Make Rough Puff Pastry: learn how to make a quick version of flaky, buttery puff pastry. | www.savortheflavour.com

Cube up 1 cup (250g) of very cold unsalted butter and add to the flour mixture.  It’s extremely important that the butter be thoroughly chilled before you start this step.  Rub in the butter by squishing the cubes of butter with your fingertips and mixing them with the flour.  Keep going until the mixture has a breadcrumb-like texture in places, but many large chunks of fat still remain.

How to Make Rough Puff Pastry: learn how to make a quick version of flaky, buttery puff pastry. | www.savortheflavour.com

Gradually add about 1/2 cup – 2/3 cup (125-150 ml) of ice cold water to the mix, using your fingers to fluff the mixture and mix in the water.  Add just enough water to create a rough dough that isn’t sticky.  Make sure all of the flour/butter mixture has been picked up from the sides of the bowl.  Be careful not to overwork the dough!

How to Make Rough Puff Pastry: learn how to make a quick version of flaky, buttery puff pastry. | www.savortheflavour.com

Turn out the dough onto a floured surface and shape it into a rough ball.  Flatten it slightly to create a flat disc.  Using a bench scraper or sharp knife, cut a deep cross into the dough to allow the cold air in the fridge to better penetrate the dough.  Wrap it in plastic wrap, making sure it is completely covered, and chill in the back of the fridge for 20 minutes.

How to Make Rough Puff Pastry: learn how to make a quick version of flaky, buttery puff pastry. | www.savortheflavour.com

Unwrap the dough and place it on a floured surface.  Roll it out to a rectangle about 8″ wide and 17″ long.

How to Make Rough Puff Pastry: learn how to make a quick version of flaky, buttery puff pastry. | www.savortheflavour.com

Fold the ends into the middle, then fold the dough in half so the folded ends meet.  This completes one “turn” of the dough.  This particular method of folding the dough is called the book fold.  Turn the dough 90 degrees and repeat this process again.  Wrap the dough in plastic wrap, making sure it is completely covered, and chill in the back of the fridge for 20 minutes.  The dough has now completed its first two turns.

How to Make Rough Puff Pastry: learn how to make a quick version of flaky, buttery puff pastry. | www.savortheflavour.com

Repeat the rolling and folding process another two times, as you did previously, so the dough now has four turns.  Wrap the dough in plastic wrap and chill it again for 20 minutes.  Now, you can use it immediately, or keep it tightly wrapped in the fridge for about 3 days.

How to Make Rough Puff Pastry: learn how to make a quick version of flaky, buttery puff pastry. | www.savortheflavour.com

 

Notes

  • If your rough puff pastry has been sitting in the fridge for a few hours or days and is quite hard, let it warm up to room temperature for about 30-45 minutes at room temperature.  Keep an eye on it, though, as you don’t want the pastry to get too soft.  If it does, poke it into the fridge or freezer for a few minutes.
  • One nice feature of rough puff pastry is that is can easily be frozen once it’s completed.  Make sure it’s tightly wrapped in plastic wrap, then aluminum foil, and place it in a freezer Ziploc bag and freeze for up to 1 month.  Defrost it in the fridge for several hours before using.

 

Save

Save

Save

Save

Save

Save

Save

Save

2 thoughts on “How to Make Rough Puff Pastry

  1. I really like how you described the process of making the pastry and how you showed photos of the steps. Keep up the excellent work!

Leave a Reply

Your email address will not be published. Required fields are marked *