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Homemade Rough Puff Pastry Dough Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 44 reviews
  • Author: Kimberly
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 1 batch (enough for one 9-inch pie or 8 medium pastries)
  • Category: Baking
  • Method: Baking
  • Cuisine: French

Description

This homemade rough puff pastry dough recipe creates a flaky, buttery pastry with minimal effort, perfect for tarts, turnovers, and savory pies. Using cold butter and repeated rolling and folding, it achieves layers similar to classic puff pastry but with a quicker preparation time.

Ingredients

Dry Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tsp salt

Wet Ingredients

  • 1 cup (2 sticks) unsalted butter, cold and cubed
  • 1/2 cup cold water
  • 1 tsp lemon juice or vinegar

Instructions

  1. Mix Dry Ingredients: Combine the all-purpose flour and salt thoroughly in a large mixing bowl to ensure even seasoning throughout the dough.
  2. Incorporate Butter: Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, gently press the butter into the flour until it breaks into small shards, leaving some visible chunks to promote flakiness in the pastry.
  3. Add Liquid: In a separate small bowl, mix the cold water with the lemon juice or vinegar. Gradually add this liquid mixture to the flour and butter blend, stirring gently with a fork just until the dough starts to come together. Avoid overmixing to maintain flakiness.
  4. Shape and Chill: Gather the dough into a rough rectangular shape, wrap tightly in plastic wrap, and chill in the refrigerator for 30 minutes to firm up the butter and hydrate the flour.
  5. First Roll and Fold: On a lightly floured surface, roll the chilled dough into an 8 by 16-inch rectangle. Fold the bottom third of the dough up toward the center, then fold the top third down over it, similar to folding a letter. Rotate the dough 90 degrees to prepare for the next fold.
  6. Repeat Process: Repeat the rolling and letter folding steps three more times, ensuring to chill the dough for 20 minutes between each fold. This process creates layers essential for the flaky texture.
  7. Final Chill: After the last fold, wrap the dough securely and refrigerate for at least 1 hour to relax the gluten and solidify the butter layers before baking.
  8. Use or Store: The dough is now ready to be rolled out and used in various pastry recipes. Alternatively, store in the refrigerator for up to 3 days or freeze for up to 1 month for future use.

Notes

  • Keep all ingredients as cold as possible to achieve the best flaky layers.
  • Do not overwork the dough to prevent toughness.
  • The lemon juice or vinegar helps tenderize the dough by slightly weakening gluten formation.
  • Resting times are crucial to allow the dough to chill and relax, improving texture.
  • This dough can be used as a base for sweet or savory pastries.

Find it online: https://slsrecipes.com/homemade-rough-puff-pastry-dough-recipe/