Rough Puff Pastry (with video)

Flaky baked layers of rough puff pastry.

5 from 3 votes

Rough Puff Pastry (with video)

This quick flaky pastry recipe, also known as rough puff pastry, creates the crunchiest layers in this cheat version of puff pastry. Made by hand, this dough can be created in 1 hour and used in place of puff pastry in any recipe!

Prep Time30

Cook Time20

Chill Time1

Total Time1 50

Course: Appetizer, Breakfast, Dessert, Snack

Cuisine: French

Servings: sheets

Calories: 1622kcal

Author: Callan Wenner

Equipment

Large bowl
Small bowl or cup
Tablespoon measure
Teaspoon measure
Scale or measuring cups
Rolling Pin
Pastry brush
Bench scraper
Plastic wrap

Ingredients

300 grams unsalted butter cold (1 cup + 4 tablespoons, or 2 ½ sticks)
300 grams all-purpose flour 2½ cups
1 teaspoon kosher salt
Ice water

Instructions

Cut the required amount of butter into tablespoon-size pieces and transfer to a plate or bowl. Measure out the flour into a large bowl and mix in the salt. Gather a standard bowl of water and throw a handful of ice cubes into it. Clean and sanitize a counter space to work on.
Once everything is prepped and ready, add the butter pieces into the flour and toss (with wide fingers, aka “claw hands”) until all pieces of butter are separated and completely coated in flour.
Working quickly (so the butter stays as cold as possible), flatten out each tablespoon piece of butter. This can be done with fingertips and thumbs, or by pressing the butter in between the heels of your hands. If using the second method, be sure to flour your hands to prevent the butter from sticking.
Once all the pieces of butter are flattened out, toss them again to fully coat in flour. Then, begin drizzling one tablespoon of ice water around the mixture at a time, tossing with claw fingers in between each addition to help the flour absorb the water. Be sure to get your fingertips to the bottom of the bowl and move upwards.
After a few tablespoons of water, the mixture will start looking shaggy. Add just enough water that all of the dry dough pieces and flour at the bottom of the bowl become incorporated, without making the dough too wet. This can be a different amount of water depending on the day, but start “testing” the dough at 5 tablespoons, and continue adding one tablespoon at a time until it comes together.
To test if the dough is ready, squeeze the whole thing together with both hands. If the dough holds together and there are no longer crumbles in the bottom of the bowl, it’s ready! It should not feel wet or sticky. If that is the case, too much water has been added - sprinkle 1 tablespoon of flour over the dough and incorporate in the same claw finger method. Continue with another tablespoon, if needed.
Lay the dough on a sheet of plastic wrap and wrap tightly, then form the dough into a rectangle by pressing down on the dough and squaring up the sides. This step is best practice, and will help tremendously in the first roll out. Once wrapped and formed, place the dough in the refrigerator for 20 minutes. Clean off your work surface so that no crumbs or pieces of dough remain.
Unwrap the dough (don’t throw away the plastic, you’ll reuse it) and lightly flour the work surface and rolling pin. Roll the dough into a long rectangle, using a bench scraper to press the sides inward and keep a clean rectangle. The dough should be about 6 inches in width, and about 20 inches in length, however, keeping the correct thickness is most important. The dough should only be rolled to about ¼” at the thinnest during the folding process.
Use a pastry brush to wipe all flour off the top of the dough, then make a trifold (just like folding a letter for an envelope). Fold the top third of the dough down, brush off the flour, then fold the bottom third up and brush off the flour. Gently pick up the dough, turn it over and brush flour off of the final side. Place the dough back into the plastic, wrap, and place in the refrigerator for 15 minutes. Clean off your work surface.
Remove the dough from the refrigerator, and place the dough on a lightly floured surface so the cross section of the fold is facing your body. This will be the side where you can see the folds inside. Roll the dough out in the same method as before, utilizing the bench scraper and following the same dimensions.
Brush off the excess flour from the top, then complete a book fold. Fold down the top of the dough so it meets the middle and brush off the flour. Bring the bottom up to meet the other side in the center and brush off the flour. Fold the dough together as if you’re closing a book (hence, a book fold!). Brush off the flour from all sides, wrap in plastic wrap, and rest in the refrigerator for another 15 minutes.
Clean off your work surface.   Remove the dough from the refrigerator and follow the exact same steps (the roll and book fold) you just completed. The dough will feel soft and supple at this point. Wrap it in plastic and place in the refrigerator for a final 15 minutes, then clean off your work surface.
Remove the dough from the refrigerator and place the cross section side towards your body. This time, you will roll your dough out into a large thin sheet —AKA your usable rough puff pastry! You will need to turn your puff pastry 90 degrees after every few rolls as you roll it to get the large rectangle shape. As you roll out the dough, pull gently on the sides as needed so it remains even as you roll.
If utilizing for a recipe right away, ⅛” thick and cut into the desired shape(s) needed. Do not roll the dough thinner than ¼” if you plan to freeze it. See "Notes" section for freezing instructions.
Prepare and bake the rough puff pastry according to the recipe instructions it's being used for.

Video

Notes

This recipe produces two standard sized store-bought puff pastry sheets. The recipe can be halved to produce one sheet.

It's best to measure by weight for this recipe using a digital scale to ensure correct ratios and dough hydration. If using cups, be sure to measure the flour correctly.

During the process, take care to check that the dough is not sticking to the counter. Use a bench scraper to lift the dough and continue to lightly flour underneath to prevent sticking.

If any butter pieces expose themselves on the top or sides, rub a bit of flour into it, then continue rolling.

Only use as much flour as needed to prevent sticking. Adding too much flour can create a mealy dough.

Always brush off excess flour between folding steps. If you don't have a pastry brush, a crumpled up paper towel works surprisingly well.

Freezing instructions:

Roll the finished dough out to ¼" thickness then cut it in half.
Cut four, 3-inch strips of parchment paper.
Add a piece to the center, then create the first fold of a tri-fold/envelop fold. Place the second strip of parchment on top, then fold the second third over. Repeat with the second piece.
Wrap each piece in plastic wrap, then place in a gallon ziptop bag and freeze for 3 months.
Unwrap and thaw at room temperature, then open and roll it out to the desired thickness).

Nutrition