Rough Puff Pastry (Easy Foolproof Recipe)

Share this Article

Deliciously laminated dough without the fuss? That’s what this quick & easy recipe for Rough Puff Pastry promises. Using 4 ingredients and just 1 hour of time, you can have a buttery, flaky, and delicious dupe for the traditional French dough that’s used to make everything from croissants and turnovers to sweet tarts and pot pies!

rough puff pastry recipe

About Rough Puff Pastry

After receiving lots of requests for a puff pastry recipe, I decided to give it a go. I tried making traditional puff pastry in the conventional French manner, but a.) the recipe always took several hours, and b.) something would almost always go wrong.

Since I love to share easy, foolproof recipes with my readers, I settled on this simplified “rough puff” pastry method. If you follow along with my step-by-step instructions, you’ll get a gorgeously flaky dough every time!

Adapted from The Baker’s Manual book, this recipe results in perfect puffs with a crisp, flaky texture. Though rough puff pastry doesn’t rise quite as much as regular puff pastry, I can assure you the results are definitely close enough for even the most dedicated home baker.

The recipe is super simple and you just need to get the techniques right. In one hour, your rough puff pastry will be ready. Start with just 4 to 5 minutes mixing in the initial round, and then spend 10 to 12 minutes when you reach the rolling step.

Between these two major steps, all you do need to refrigerate the rolled pastry sheet for about 45 minutes. Easy, right?

Use this simple, foolproof method to make a puff pastry dough that will make your Veg Puff, Pizza Puff, and Mushroom Puff out of this world!

Ingredient Notes

You don’t need much to make a gorgeously laminated rough puff pastry. Here’s everything you should gather:

  • All-Purpose Flour (Maida) – Don’t try to swap in whole wheat flour here in an attempt to be healthy; the texture will not come out correctly. If possible, reach for organic flour or unbleached flour for the best quality results.
  • Unsalted Butter – If you only have salted butter on hand, simply skip adding the salt to the recipe.
  • Salt – I use sea salt or pink salt for my everyday cooking, but if you are working with kosher salt, table salt, or any other type of salt, you can refer to a salt conversion chart to ensure proper measurement.
  • Ice Cold Water – As with making Pie Dough, you need your ingredients to be very cold. Make sure you use water that has been chilled down with plenty of ice to keep your butter from melting.

Step-by-Step Guide

How To Make Rough Puff Pastry

Cut Butter Into Flour

1. Take 3 cups all purpose flour and 1 teaspoon salt in a large bowl/pan or on your work surface.

flour and salt in a bowl.

2. Mix very well and keep aside. If you want, you can sift flour and salt together.

dry ingredients have been mixes for puff pastry recipe.

3. Take 250 grams cold unsalted butter and chop it in 1 inch cubes. Overall you will need 2 cups chopped butter. Do note the butter has to be cold and hard. It should not be soft.

cold cubed butter.

4. Now add the cold butter cubes to the flour and salt mixture.

add butter to dry ingredients.

5. With a knife or pastry cutter, roughly cut the butter in the flour.

cutting butter into flour for puff pastry recipe.

6. Some large pieces or cubes of butter should be there. Do not make to a breadcrumb consistency.

The butter should not melt. If the butter begins to melt, then cover with lid and place in the refrigerator for 30 minutes.

some larger chunks of butter are still visible in the flour.

Make Puff Pastry Dough

7. Then sprinkle ¼ cup + 1 tablespoon ice cold water all over. The water also has to be very cold. So do chill water in the freezer before preparing the pastry.

ice water added to flour and butter mixture.

8. Mix with your hands and gently bring the dough together. Add 1 or 2 tablespoons more water if required to bind the dough or if the mixture looks very dry. Do not knead.

You just need to collect and gather the dough. There will be some pieces of butter in the flour and its fine.

In case the dough becomes moist or sticky, then add a few tablespoons of flour.

puff pastry dough is gathering together into a shaggy consistency.

9. When you get a rough piece of dough together, then cover with a lid and place in the same bowl or another bowl. Refrigerate for 45 minutes to an hour.

dough for making rough puff pastry has been gathered into a ball to rest.

10. After 45 minutes, sprinkle some flour on your work surface.

floured work surface.

Fold and Roll Pastry Dough

11. Later remove the rough dough from the fridge and place it on the sprinkled work surface.

flour sprinkled on rough puff pastry dough ball.

12. Sprinkle some flour on the dough also. Now gently roll the dough with a rolling pin, in one stroke downward.

If any piece of dough comes out, then stick it back to the dough.

rolling dough for preparing rough puff pastry recipe.

13. Make a 20 inches by 8 cm rectangle shape. With the rolling pin, even the edges to get a rectangle like shape.

dough is rolled into a rectangle.

14. Now make two fold. First fold from top and bring the fold till center of the rolled dough.

folding the top third of the pastry down to the middle.

15. Overlap the second fold on top of the first fold. If you see, the pastry dough looks jagged and not even.

folding the bottom third of the pastry to overlap the first fold.

16. Now lift the folded dough and place the overlapped folded side facing your left hand side. The dough will be facing lengthwise to you.

rotate the dough so it lies perpindicular to you.

17. Again sprinkle some flour and gently roll in one stroke to make a rectangle.

first roll after folding for creating a laminated rough puff pastry.

18. Again fold like it was done earlier. Here the photo is with the fold downwards.

repeating the folds for preparing puff pastry recipe.

19. Again keep the overlapped folded side facing your left hand side and gently roll. Sprinkle some flour if required.

second rolling after folding.

20. Fold again in the same way.

third fold.

21. Here is a photo of the folded dough. This is the third time I was folding. Just to show you the dough texture.

rough puff pastry dough is folded like a business letter.

22. Lift and change the position. Sprinkle flour and roll again.

roll again.

23. Here is the folded dough the fourth time. You will see the dough has become much more smoother.

5th fold of rough puff pastry dough; the dough looks much smoother than before.

24. Again roll and then fold. I did this rolling and folding for 6 times. So the rolling and folding has to be done for 6 to 7 times.

If the butter begins to melt, then refrigerate the dough for 20 minutes after every fold. Cover the dough and keep in the fridge. In hot and warm temperatures you may need to do this.

fold again, folding the top portion down.

25. This is the fifth fold. Again roll and fold.

and the bottom portion folded to meet the top.

26. Once the last folding is done, then gently roll a bit to even the dough. You will see this last fold is much more smooth than the previous ones.

rough puff pastry has been rolled and folded 6 times and is now ready to rest.

27. Cover with a foil or cling film and place in the fridge for an hour before you start shaping and making the pastries.

You can also keep overnight or for a day. If not using the dough in a day, then keep in the freezer. The dough should be completely covered, otherwise it will dry out in the fridge.

rough puff pastry dough wrapped in foil.

Using Homemade Puff Pastry Dough

  • If refrigerated – then remove the pastry and keep at room temperature for 5 to 10 minutes.
  • If frozen – then remove and keep at room temperature for 20 to 30 minutes.
  • If not stuffing or filling the pastry with anything, then you can directly shape and bake without thawing/defrosting if frozen or if you have refrigerated the dough.
chilled puff pastry dough on a floured work surface.

27. Sprinkle flour and then very lightly and just a bit, roll the dough. Just to make the surface even. Then slice the dough in two or three equal parts.

This depends on the quantity of puff pastries you want to make.  Then roll and make puff pastries with your choice of fillings.

Do note that the filling has to be ready, before you roll and then stuff it in the puff pastry sheets.

cutting rough puff pastry dough into 3 portions.

This recipe gives you about 900 grams (about 2 lb) of puff pastry dough. You can use the puff pastry the way you prefer to make various baked snacks.

It will suffice to make for 16 to 18 medium-sized turnovers or vegetable puffs.

vertical pin for easy puff pastry recipe.

Use puff pastry dough to make your favorite recipes like:

  • Sweet or savory tarts
  • Turnovers
  • Pot pies
  • As a pie crust
  • To wrap and bake brie
  • To make hors d’oeuvres
  • And so much more!

Expert Tips

Making rough puff pastry is simple enough, but there are a few things to keep in mind.

  • Make sure to keep an eye on your local weather. Avoid trying to prepare this recipe during the hot and humid Indian summers. Puff pastries can end up in disaster if they aren’t handled well! Make sure your kitchen and work surfaces are nice and cool to keep your butter from melting and turning your pastry into a dense dough.
  • If the butter begins to melt, refrigerate the dough for 20 minutes between each fold. Cover with a clean dish towel or plastic wrap before refrigeration.
  • If possible, use a marble or stone surface for rolling the dough. It will maintain a lower base temperature than other materials.
  • Cover the completed rough puff with foil or cling film and place in the fridge to rest for a minimum of an hour and up to 24 hours before you start shaping and making the pastries. If you are not planning on using the dough within a day of making it, then keep it in the freezer.

FAQs

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

In the traditional method for making puff pastry, butter is incorporated into the dough in large slabs that are then rolled and folded many times over.

The process is quite lengthy and difficult, which anyone who has ever seen The Great British Baking Show can attest!

Rough puff pastry is a shortcut method to achieving deliciously laminated layers of dough by cubing the butter and using just a few folds. Rather than taking 2 to 3 hours, this recipe cuts the prep time to a mere hour.

Can I use a food processor to make rough puff pastry?

I don’t suggest it. We want large enough pieces of butter that will allow for pockets of steam when baking, which is what creates those lovely, flaky layers! Using a food processor makes the butter bits too small, resulting in a loss of lamination.

Is rough puff pastry sweet?

While it can certainly be used in sweet applications, no, this dough isn’t sweet at all.

How thin do I need to roll out the completed rough puff pastry to use it?

I’d suggest between ¼ to ½ inch thickness for most applications.

More DIY Recipes To Try!

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

rough puff pastry recipe

Rough Puff Pastry (Easy Foolproof Recipe)

Deliciously laminated dough without the fuss. That’s what this quick & easy recipe for Rough Puff Pastry promises. Using 4 ingredients and just 1 hour of time, you can have a buttery, flaky, and delicious dupe for the traditional French dough that’s used to make everything from croissants and turnovers to sweet tarts and pot pies!

4.75 from 8 votes

Prep Time 1 hr

Total Time 1 hr

Mixing and preparing pastry dough

  • Take the all-purpose flour and salt. If you want you can sift flour and salt together.

  • Then mix very well. Set aside.

  • Take the cold unsalted butter and chop it in 1 inch cubes. Overall you will need 2 cups of chopped cold butter. Do note the butter has to be cold and hard. It should not be soft.
  • Now add the cold butter cubes to the flour and salt mixture.

  • With a knife or pastry cutter roughly cut the butter in the flour.

  • Some large pieces or cubes of butter should be there. Do not make to a breadcrumb consistency. The butter should not melt. If the butter begins to melt, then cover and place in the refrigerator for 30 mins.
  • Then sprinkle ¼ cup + 1 tablespoon ice cold water all over. The water also has to be cold. So do chill water in the fridge before preparing the pastry.

  • Mix with your hands and gently bring the dough together. Add 1 or 2 tablespoons more water if required to bind the dough or if the mixture looks very dry. Do not knead. You just need to collect and gather the dough. There will be some pieces of butter in the flour and its alright.
  • When you get a rough piece of dough together, then cover and place in the same bowl or another bowl. Refrigerate for 45 minutes to an hour.

  • After 45 minutes, sprinkle some flour on your work surface.

Folding and rolling puff pastry dough

  • Remove the rough dough from the fridge and place it on the sprinkled work surface.

  • Sprinkle some flour on the dough also.

  • Now gently roll the dough in one stroke downward. If any piece of dough comes out, then stick it back to the dough.

  • Make a 20 inches by 8 inches rectangle. Shape the sides to get a rectangle with the rolling pin.

  • Now make two folds. First fold from the top and bring the fold till center.

  • Overlap the second fold on top of the first fold.

  • Now lift the folded dough and place the overlapped folded side facing your left hand side. The dough will be facing lengthwise to you.

  • Again sprinkle some flour and gently roll in one stroke to make a rectangle.

  • Again fold in the same way and keep the folded side facing your left hand side and gently roll.

  • Repeat this folding and rolling 6 times.

  • After the last rolling is over, then fold again in the same way. Then gently roll a bit to even the dough. You will see this last fold is much more smooth than the previous ones.

  • Do note that if the butter begins to melt, then refrigerate the dough for 20 minutes after every fold. Cover the dough and keep in the fridge. In hot and warm temperatures you may need to do this.

Storage and Uses

  • Cover with a foil or cling film and place in the fridge for an hour before you start shaping and making the pastries. You can also keep overnight or for a day. If not using the dough in a day, then keep in the freezer.
  • This recipe make for about 900 grams (about 2 lb) of puff pastry dough. It will suffice to make for 16 to 18 medium-sized turnovers or vegetable puffs.

  • Use puff pastry dough to make your favorite recipes with it like sweet or savory tarts, pies, turnovers, pot pies etc.

  • If you have refrigerated the pastry dough, then remove the pastry and keep at room temperature for 5 to 10 minutes before using it for any recipe.

  • If the dough is frozen, then remove and keep at room temperature for 20 to 30 minutes before using it.

  • If not stuffing or filling the pastry with anything, then you can directly shape and bake without thawing/defrosting if frozen or if you have refrigerated the dough.

  • While making recipe that has a stuffing or filling, sprinkle flour and then very lightly and just a bit, roll the dough. Do note that the filling has to be ready, before you roll and then stuff it in the puff pastry sheets.
  • This is just to make the surface even. Then slice the dough in two or three equal parts.

  • This also depends on the quantity you want to make. Then roll and make puff pastries with your choice of stuffings or fillings.

  • Make sure that the butter and water are cold. The butter should be not be soft or melted. 
  • For the flour, preferably use organic all-purpose flour or unbleached all-purpose flour.
  • Avoid trying to prepare this recipe in hot and humid seasons. Puff pastries can end up in disaster if they aren’t handled well. Make sure your kitchen and work surfaces are nice and cool to keep your butter from melting and turning your pastry into a dense dough.
  • If the butter begins to melt, refrigerate the dough for 20 minutes between each fold. Cover with a clean dish towel or plastic wrap before refrigeration.
  • If possible, use a marble or stone surface for rolling the dough. It will maintain a lower base temperature than other materials.
  • The approximate nutrition info is for the entire puff pastry dough made from this recipe.

Nutrition Facts

Rough Puff Pastry (Easy Foolproof Recipe)

Amount Per Serving

Calories 3158 Calories from Fat 1854

% Daily Value*

Fat 206g317%

Saturated Fat 129g806%

Trans Fat 8g

Polyunsaturated Fat 9g

Monounsaturated Fat 53g

Cholesterol 538mg179%

Sodium 3943mg171%

Potassium 462mg13%

Carbohydrates 286g95%

Fiber 10g42%

Sugar 1g1%

Protein 41g82%

Vitamin A 6248IU125%

Vitamin B1 (Thiamine) 3mg200%

Vitamin B2 (Riboflavin) 2mg118%

Vitamin B3 (Niacin) 22mg110%

Vitamin B6 0.2mg10%

Vitamin B12 0.4µg7%

Vitamin E 6mg40%

Vitamin K 19µg18%

Calcium 119mg12%

Vitamin B9 (Folate) 694µg174%

Iron 17mg94%

Magnesium 88mg22%

Phosphorus 465mg47%

Zinc 3mg20%

* Percent Daily Values are based on a 2000 calorie diet.

Like what you see?

Stay up to date with new recipes and ideas.

This Rough Puff Pastry recipe from the archives, originally published in August 2016 has been updated and republished on February 2023.


Share this Article

Leave a Reply

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