Rough Puff Pastry

folded puff pastry and rolling pin on flour-dusted countertop.

5 from 1 vote

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This Rough Puff Pastry, sometimes called quick puff pastry, ruff puff, or rough puff pastry, should be your go-to recipe any time you want a buttery, flaky puff pastry without all the fuss. Make this recipe for a quick fruit or vegetable tart or a pot pie with puff pastry top.

Prep Time30

Chilling time1

Total Time1 30

Course: pastry

Cuisine: Unspecified

Servings:

Calories: 149kcal

Author: Joanne Stekler

Equipment

Food processor

Ingredients

Puff pastry (Makes about 1 pound)

1⅔ cup (7.1 ounce or 200 grams) all-purpose flour plus more for rolling
½ teaspoon salt increase to ¾ teaspoons for savory uses
2 sticks (16 tablespoons or 8 ounces or 227 grams) unsalted butter cold, cut into ½ inch cubes
⅓ cup (2.4 ounces or 68 grams) water cold

Instructions

Add the flour and salt to the food processor and blitz until mixed.
1⅔ cup (7.1 ounce or 200 grams) all-purpose flour, ½ teaspoon salt
Add the cubes of cold butter and pulse about 10 times.
2 sticks (16 tablespoons or 8 ounces or 227 grams) unsalted butter
Add the cold water and blitz until the pastry just starts to come together.
⅓ cup (2.4 ounces or 68 grams) water
Dump the mixture out onto a clean cutting board or lightly floured countertop and mash it together with your hands just until it forms into a ball.
Use a rolling pin to roll it into a thick rectangle with the long edges to the sides, and then fold it like a business letter. That is, fold the top third down over the middle third and then fold the bottom third up over the folded top and middle thirds.
This is fold #1.
Rotate the folded dough clockwise 90 degrees or one quarter turn. Repeat the steps above by rolling out the dough into a thick rectangle and folding it like a business letter. This is fold #2. Rotate the dough clockwise another 90 degrees.
Repeat for fold #3 and #4.
Wrap the rough puff pastry dough in plastic wrap and put it into the refrigerator for at least one hour before using. You can also double wrap the puff pastry in plastic wrap and place it in a small freezer bag for future puff pastry treats.

Notes

This recipe makes about 1 pound (500 grams) of quick puff pastry dough.

If making the rough puff pastry from scratch, use a higher fat content European-style butter. The difference in taste is worth it!

One of the most important rules when working with puff pastry is to keep it cold. If your dough starts to warm, put it in the fridge or freezer for at least 15 minutes.

To keep track of the turns, make a note to yourself with a mark on a piece of paper. It's also a great use of your kid's abacus!

Nutrition