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Easy Rough Puff Pastry
5 from 95 votes

Easy Rough Puff Pastry

Easy Rough Puff Pastry is a quick laminated dough combining frozen grated butter with cold flour and water to create layers that puff up when baked. Lemon juice or vinegar helps tenderize the dough. The method involves multiple folds and rolls to incorporate butter, yielding pastry with flaky layers suitable for various baked goods.

Prep Time
30 mins
Additional Time
4 hrs
Total Time
4 hrs 30 mins
Servings: 12 servings
Calories: 220 kcal
Course: Dessert, Breakfast, Appetizer, Snacks, Dinner, Brunch
Cuisine: European

Ingredients

  • 2.1 oz butter grated and frozen, unsalted
  • 7 oz butter grated and frozen (weigh the butter after grating it, unsalted
  • 12.3 oz all-purpose flour that has been kept in the freezer for a couple of hours
  • 8-10 tbsp water I used about 9.5 tbsp (142mL, ice cold
  • 1 tsp salt
  • 1/2 tsp lemon juice or white vinegar, or lime juice

Instructions

    Cup of Yum
  1. In a bowl, combine the flour, salt and the 60 g / 2.1 oz of butter. With your fingers quickly rub the butter into the flour.
  2. Add the lemon and water, a tablespoon at a time, while mixing with a wooden spoon or your finger tips to bring the dough together.
  3. Add enough water to form a firm dough (that is not tacky or too wet).
  4. Knead the dough on a floured surface for about a minute, and leave it to rest for about 5 minutes (in the fridge).
  5. Roll the dough out into a long rectangle (about 6 – 7 inches wide, and 15 – 16 inches long).
  6. Sprinkle 100 g / 3.5 oz of grated butter on 2/3rds of the area of this rectangle.
  7. Fold over the portion without butter, towards the middle.
  8. Then fold over the other end, over the first fold. You completed one fold (while laminating butter).
  9. Turn the dough 90 degrees and roll it out to form another long rectangle (about 5 – 6 inches wide, and 15 – 16 inches long).
  10. Repeat with the rest of the butter and fold over, (completed 2nd fold with second lamination) and turn 90 degrees. Now you have incorporated all the butter in two folds.
  11. Complete 3 more folds so you have folded the dough about 5 times. You shouldn't need to refrigerate between folds, if you work quickly, HOWEVER if it's a hot day and the butter starts to seep through, keep the dough in the freezer for about 10 minutes to harden the butter and continue.
  12. After the fifth and final folding, wrap the dough in plastic wrap and store it in the fridge until needed.
  13. Let it rest for at least 2 hours before using. (I prefer to leave it longer, even overnight for best results.)
  14. If you're not using it right away, cut the dough in half, wrap individual pieces in plastic wrap and store in the freezer.

Notes

  • This rough puff pastry can replace traditional puff pastry in any recipe requiring it.
  • Bake at temperatures between 350°F and 400°F until golden brown for optimal texture.

Nutrition Information

Serving 57g Calories 220kcal (11%) Carbohydrates 22g (7%) Protein 3g (6%) Fat 17g (26%) Saturated Fat 11g (55%) Cholesterol 46mg (15%) Sodium 196mg (8%) Potassium 35mg (1%) Vitamin A 535IU (11%) Calcium 10mg (1%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 220

% Daily Value*

Serving 57g
Calories 220kcal 11%
Carbohydrates 22g 7%
Protein 3g 6%
Fat 17g 26%
Saturated Fat 11g 55%
Cholesterol 46mg 15%
Sodium 196mg 8%
Potassium 35mg 1%
Vitamin A 535IU 11%
Calcium 10mg 1%
Iron 1.4mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.