If you’ve ever dreamed of making your own puff pastry but have been daunted by the long, complicated process, this homemade rough puff pastry dough is a game changer. With just a few simple ingredients, you can create a flaky, buttery pastry that’s perfect for everything from sweet tarts to savory pies—without the need for hours of kneading or folding. It’s quick, easy, and yields beautifully layered results that will have everyone wondering how you made it!
Ingredients
2 1/2 cups (315g) all-purpose flour
1 tsp salt
1 cup (226g) cold unsalted butter, cut into small cubes
2/3 cup (160ml) ice water
1 tsp lemon juice (optional, helps tenderize)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a large mixing bowl, I whisk together the flour and salt until evenly combined.
I add the cold butter cubes and toss them to coat in the flour. Using my fingers or a pastry cutter, I flatten the butter pieces into rough flakes. I like to leave some pea-sized chunks of butter to ensure a flaky texture.
I combine the ice water and lemon juice in a separate bowl, then drizzle it over the flour-butter mixture. Using a fork, I gently mix until the dough just starts to come together. If the dough seems too dry, I add a teaspoon more of water.
Once the dough is combined, I turn it out onto a floured surface and gently pat it into a rough rectangle. I’m careful not to overwork it.
I roll the dough into a long rectangle (about 6 x 18 inches). Then, I fold it into thirds like a business letter.
After rotating the dough 90 degrees, I repeat the rolling and folding process three more times. If the butter becomes too soft, I chill the dough for 20 minutes between folds.
After the final fold, I wrap the dough tightly in plastic wrap and chill it for at least 1 hour (or up to 2 days) before using.
Servings and Timing
Prep Time: 20 minutes
Total Time: 1 hour 20 minutes (including chilling time)
Servings: 8 servings
Calories: 190 kcal (per 1/8 of the batch)
Variations
Sweet Version: For a sweeter dough, I sometimes add a tablespoon of sugar to the flour mixture. It gives my pastry a subtle sweetness that’s perfect for fruit-filled pies or turnovers.
Herbed Puff Pastry: To create a more savory option, I like to add finely chopped fresh herbs such as rosemary or thyme to the flour before adding the butter. It’s a delicious twist for savory tarts or cheese-filled pastries.
Vegan Version: If I’m going vegan, I swap the butter for a cold, plant-based butter substitute, and use a bit of extra ice water to help bring the dough together.
Storage/Reheating
This rough puff pastry dough can be stored in the refrigerator for up to 2 days, or frozen for up to 3 months. If I freeze it, I make sure to wrap it tightly in plastic wrap and a layer of foil. When I’m ready to use it, I let it thaw in the fridge for a few hours before rolling it out.
When baked, the pastry is best enjoyed fresh, but any leftovers can be stored at room temperature for 1-2 days in an airtight container.
FAQs
Can I make this dough in advance?
Yes! This dough can be made up to 2 days in advance. After the final fold, just wrap it tightly in plastic wrap and store it in the fridge until you’re ready to use it.
How can I tell if the butter is cold enough?
The butter should be cold enough that when you flatten it with your fingers or a pastry cutter, it still holds its shape and doesn’t melt into the flour. If the butter starts to soften too much while you’re working with it, it’s a good idea to chill the dough for a bit before continuing.
Can I use a food processor to make this dough?
I personally prefer to make the dough by hand, but if you’re short on time, you can use a food processor to pulse the butter into the flour. Just be careful not to overwork it, and be sure to add the water gradually until the dough just comes together.
What’s the difference between rough puff pastry and traditional puff pastry?
Traditional puff pastry involves a more complicated process of folding and resting the dough multiple times, using cold butter that’s incorporated through a series of precise folds to create layers. Rough puff pastry, on the other hand, uses a simpler technique that still creates layers but in less time. It’s perfect for a shortcut when you want similar results with less effort.
Can I use this dough for savory pies?
Absolutely! This rough puff pastry is perfect for savory pies, quiches, or tarts. The buttery, flaky texture pairs wonderfully with ingredients like cheese, vegetables, and meats. It’s my go-to when I want to whip up something delicious without spending all day in the kitchen.
Conclusion
Making homemade puff pastry doesn’t have to be a time-consuming task. With this easy rough puff pastry dough recipe, I can achieve that perfect flaky, buttery texture in a fraction of the time. Whether I’m baking sweet treats or savory delights, this dough is my secret weapon for impressing my guests—and satisfying my cravings for delicious, homemade pastries.
📖 Recipe:
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Homemade Rough Puff Pastry Dough
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This homemade rough puff pastry dough is a quick, easy way to make buttery, flaky pastry without the lengthy process of traditional puff pastry. It’s perfect for sweet tarts, savory pies, or any pastry dish that requires a light, crispy texture.
Ingredients
2 1/2 cups (315g) all-purpose flour
1 tsp salt
1 cup (226g) cold unsalted butter, cut into small cubes
2/3 cup (160ml) ice water
1 tsp lemon juice (optional)
Instructions
- Whisk together the flour and salt in a large mixing bowl.
- Add the cold butter cubes and toss them to coat in the flour. Use your fingers or a pastry cutter to flatten the butter pieces into rough flakes, leaving some pea-sized chunks for flakiness.
- Combine the ice water and lemon juice in a separate bowl, then drizzle over the flour-butter mixture. Gently mix with a fork until the dough starts to come together. Add more water if needed.
- Turn the dough out onto a floured surface and gently pat it into a rough rectangle.
- Roll the dough into a long rectangle (about 6 x 18 inches), then fold it into thirds like a business letter.
- Rotate the dough 90 degrees, then repeat the rolling and folding process three more times. Chill for 20 minutes between folds if needed.
- After the final fold, wrap the dough tightly in plastic wrap and chill it for at least 1 hour, or up to 2 days.
Notes
For a sweeter dough, add a tablespoon of sugar to the flour mixture.
To make a savory version, add finely chopped fresh herbs like rosemary or thyme to the flour before adding the butter.
For a vegan version, swap the butter for a plant-based substitute and add a bit more ice water if needed.
This dough can be stored in the refrigerator for up to 2 days, or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes (including chilling time)
- Category: Pastry
- Method: Mixing, Rolling, Folding
- Cuisine: European
Nutrition
- Serving Size: 1/8 of the batch
- Calories: 190 kcal
- Sugar: 0g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
