Easy "Rough" Homemade Puff Pastry
User Reviews
5
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Prep Time
20 mins
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Additional Time
1 hr
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Total Time
1 hr 20 mins
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Servings
2 sheets puff pastry
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Calories
1333 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Easy "Rough" Homemade Puff Pastry
Description
The recipe for Easy "Rough" Homemade Puff Pastry begins by whisking together all-purpose flour, granulated sugar, and salt to evenly distribute ingredients. Cold unsalted butter is shredded with a box grater directly into the flour, then lightly tossed to prevent clumping, ensuring bits of butter remain distinct. Brief stirring with a wooden spoon coats the butter pieces with flour, which helps produce the pastry's layered texture.
Ice water is slowly drizzled in while stirring by hand, added just enough for the dough to hold together when pinched without becoming overly moist or sticky. This careful handling avoids overworking, which can toughen the dough. The dough will appear shaggy but cohesive, an important starting stage before sheeting and folding to form layered layers of butter and dough for flakiness.
This rough puff pastry differs from traditional puff pastry by its simpler mixing method but still yields a flaky baked product suitable for many pastries such as turnovers or tarts.
The dough can be refrigerated for several days or frozen tightly wrapped for longer storage; thaw before using.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 Tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup butter cold unsalted
- 7-8 Tablespoons water or more, as needed, ice
Instructions
- Whisk together flour, sugar, and salt in a large bowl.
- Use a box grater to grate your butter into the flour mixture, briefly tossing the butter each time you’ve shredded about ½ stick so that it doesn’t clump together.
- Once you’ve grated all of your butter, stir briefly with a wooden spoon so butter is not clumping together and all is coated in flour.
- While stirring (by hand with a wooden spoon -- do not use an electric mixer or over-mix this recipe) slowly drizzle ice water into the flour/butter mixture. Add just enough ice water so that if you pinch the dough it will hold its shape and not fall apart (see photos in post, the dough will otherwise be quite shaggy). If the mixture is still dry and crumbly and not sticking to itself when pressed after you have added 8 Tablespoons, add additional water one tablespoon at a time. Take care to not overwork the dough or it will be tough.
- Once the dough is clinging together when pinched, it will still be quite shaggy. Transfer to a lightly floured surface and work the dough together with your palms to make dough cling together. Work (with your palm) into a 6x3” rectangle (it will almost look like a brick!).
- Wrap dough thoroughly with plastic wrap and transfer to the refrigerator to chill for at least 30 minutes.
- Once dough has chilled, remove from refrigerator and roll into an 8x12” rectangle.
- Fold dough into thirds (like you are folding a letter, see photos in post or see video below for visual for each step), rotate 90 degrees, and then roll dough into an 8x12” rectangle again.
- Fold into thirds again, and repeat this process of folding and rolling until you have done four turns of your dough.
- Wrap dough well with plastic wrap and return to refrigerator to chill for at least another 30 minutes before using as directed in your recipe.
- This puff pastry recipe makes the equivalent of two sheets of store-bought puff pastry. To use, divide into two, roll into a ⅛” thick rectangle, and use as indicated in your recipe.
Notes
- Store the prepared dough in the refrigerator for several days if not using immediately.
- Wrap tightly and freeze dough for several months to extend shelf life; thaw in the refrigerator before rolling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2sheets puff pastry
Amount Per Serving
Calories 1333 kcal
% Daily Value*
| Serving | 0.5batch of this puff pastry | |
| Calories | 1333kcal | 67% |
| Carbohydrates | 105g | 35% |
| Protein | 14g | 28% |
| Fat | 94g | 145% |
| Saturated Fat | 57g | 285% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 27g | 135% |
| Cholesterol | 244mg | 81% |
| Sodium | 1175mg | 49% |
| Potassium | 28mg | 1% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 776IU | 16% |
| Calcium | 28mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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