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Easy "Rough" Homemade Puff Pastry
How to make puff pastry from scratch! This is an easy "rough" puff pastry recipe that yields flakey, buttery layers. If this is your first time making puff pastry, I highly recommend reading through the post and watching the video (below the recipe)before beginning.This recipe makes the equivalent of one standard box of store-bought puff pastry.
Prep Time
20 mins
Additional Time
1 hr
Total Time
1 hr 20 mins
Servings: 2 sheets puff pastry
Calories: 1333 kcal
Course:
Dessert , Baked Goods
Cuisine:
American
Ingredients
- 2 ¼ 2 ¼ cups all-purpose flour
- 1 1 Tablespoon granulated sugar
- 1 1 teaspoon salt
- 1 1 cup cold unsalted butter
- 7-8 7-8 Tablespoons ice water or more, as needed
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.
Cup of Yum
Notes
- This puff pastry may be stored in the refrigerator for several days or it may be frozen (make sure to wrap it well) for several months and then thawed in the refrigerator before using
Nutrition Information
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
Monounsaturated Fat
27g
Cholesterol
244mg
(81%)
Sodium
1175mg
(49%)
Potassium
28mg
(1%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
776IU
(16%)
Calcium
28mg
(3%)
Nutrition Facts
Serving: 2sheets puff pastry
Amount Per Serving
Calories 1333
% 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.