Making puff pastry can seem intimidating, but this homemade rough puff pastry dough makes the process much easier and faster, without sacrificing the buttery, flaky results. The dough comes together quickly and requires no special equipment—just your hands, a rolling pin, and a little patience. Whether you’re a beginner or an experienced baker, this recipe will open up a world of possibilities for your pastry creations. It’s perfect for both sweet and savory dishes!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 ½ 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)
Directions
Mix the dry ingredients: Whisk together the flour and salt in a large mixing bowl.
Add the cold butter: Add the cold butter cubes to the flour mixture and toss them to coat in the flour. Use your fingers or a pastry cutter to flatten the butter pieces into rough flakes. Leave some larger pea-sized chunks of butter for flakiness.
Add water: Combine the ice water and lemon juice (if using) in a separate bowl. Drizzle the mixture over the flour-butter mixture. Gently mix with a fork until the dough begins to come together. Add more water if needed to help the dough come together.
Shape the dough: Turn the dough out onto a floured surface and gently pat it into a rough rectangle.
Roll and fold: 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 and repeat the rolling and folding process three more times. If the dough becomes too soft or sticky, chill it for 20 minutes between folds.
Chill the dough: After the final fold, wrap the dough tightly in plastic wrap and chill it for at least 1 hour, or up to 2 days.
Use the dough: Once chilled, the dough is ready to use in any recipe that calls for puff pastry. Roll it out, fill, and bake as needed.
Sweet Version: For a sweeter dough, add a tablespoon of sugar to the flour mixture.
Savory Version: Add finely chopped fresh herbs, such as rosemary or thyme, to the flour before adding the butter for a savory twist.
Vegan Version: Swap the butter for a plant-based substitute, such as vegan butter, and adjust the ice water if necessary to get the right consistency.
Flaky Topping: If making a savory pie or tart, consider adding a sprinkle of sea salt to the dough before baking for an extra touch of flavor.
Storage/Reheating
Storage: Store the dough wrapped tightly in plastic wrap in the refrigerator for up to 2 days. You can also freeze the dough for up to 3 months. Be sure to wrap it securely in plastic wrap and place it in a freezer-safe bag or container.
Reheating: If frozen, allow the dough to thaw in the fridge overnight before using. If stored in the fridge, you can roll it out and use it immediately after chilling.
FAQs
1. Can I use all-purpose flour instead of bread flour?
Yes, this recipe works perfectly with all-purpose flour, which is what the recipe calls for. Bread flour could make the dough a bit firmer, but all-purpose flour will yield great results.
2. Can I make puff pastry in advance?
Yes! This dough can be made ahead of time and stored in the fridge for up to 2 days or frozen for up to 3 months. Just be sure to allow it to thaw before using.
3. How do I know when the dough is properly chilled?
The dough should feel firm and easy to roll out once chilled. If it’s still sticky or soft, give it a little more time in the fridge. It’s important to chill the dough to ensure the butter remains solid, which is key to creating a flaky texture.
4. How many layers does this rough puff pastry have?
The rolling and folding process creates layers in the dough. After 4 folds, the dough will have approximately 256 layers, resulting in a wonderfully flaky texture once baked.
5. Can I use a food processor to make this dough?
Yes, a food processor can be used for the initial stages of mixing the flour and butter. Just pulse until you have coarse crumbs, then transfer the mixture to a bowl and add the water. Be careful not to over-process, as you want some larger chunks of butter in the dough for flakiness.
6. Can I use this dough for savory pies or pastries?
Yes! This rough puff pastry dough is versatile and works well for both sweet and savory pies, pastries, and tarts. It’s perfect for filling with meats, vegetables, cheese, or fruit.
7. What do I do if my dough is too sticky?
If your dough is too sticky to work with, dust it lightly with flour and chill it in the refrigerator for 20 minutes. Chilling will help firm it up, making it easier to roll out.
8. Can I substitute the lemon juice?
The lemon juice is optional, but it helps to strengthen the dough and tenderize it slightly. If you prefer, you can leave it out or substitute it with a little bit of vinegar.
9. How can I make the dough more flavorful?
To make the dough more flavorful, you can add a pinch of sea salt, sugar, or even some herbs to the flour mixture, depending on whether you’re making a sweet or savory dish.
Conclusion
Homemade Rough Puff Pastry Dough is a game-changer for anyone who loves fresh, flaky pastry. This quick version skips the lengthy process of traditional puff pastry, yet still delivers a buttery, delicate texture perfect for sweet tarts, savory pies, or any pastry dish you desire. It’s an easy recipe to master and an essential technique to have in your baking repertoire. Whether you’re an experienced baker or a beginner, this rough puff pastry will elevate your pastry creations!
Homemade Rough Puff Pastry Dough is a quick and easy alternative to traditional puff pastry, delivering buttery, flaky results in less time. Perfect for both sweet and savory dishes.
Ingredients
2 ½ 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
Mix the dry ingredients: Whisk together the flour and salt in a large mixing bowl.
Add the cold butter: Add cold butter cubes to the flour mixture and toss to coat. Use fingers or a pastry cutter to flatten butter pieces into rough flakes, leaving some larger chunks for flakiness.
Add water: Mix the ice water and lemon juice in a separate bowl. Drizzle over the flour-butter mixture, and stir with a fork until dough begins to form. Add more water if needed.
Shape the dough: Turn the dough onto a floured surface and pat it into a rough rectangle.
Roll and fold: Roll dough into a 6×18-inch rectangle. Fold into thirds like a business letter, rotate 90 degrees, and repeat 3 more times. If dough becomes sticky, chill for 20 minutes between folds.
Chill the dough: After the final fold, wrap in plastic and chill for at least 1 hour, or up to 2 days.
Use the dough: Roll out and use for any recipe requiring puff pastry.
Notes
For a sweeter dough, add 1 tablespoon of sugar to the flour mixture.
Add finely chopped herbs (like rosemary or thyme) for savory pastries.
For a vegan version, swap butter with a plant-based substitute and adjust water if necessary.
