Rough Puff Pastry Recipe

If you love to bake, pastry dough recipes are great ones to return to again and again to try in different ways and perfect over time. A rough puff pastry is essentially a no-frills way to make quick dough. There is little mixing involved, so the process is fairly easy, but you end up with a buttery, flaky pastry. Dough like this is great for hand pies, tarts, or other small baked goods. Add cold cubes of butter and ice-cold water to your dry ingredients to create the dough. Since there are so few ingredients in this recipe, a good butter will really help the flavor. This recipe is similar to how you would make a pie dough, except you fold this rough puff dough over itself again and again, rolling it each time. Thats what helps create the puff part once baked. Dough for pies is also treated more delicately than this puff pastry. There is more care involved when making a pie crust, while this recipe is a rough dough for a reason it does not need to be so perfect.

Taking care of your butter will be the most important part of the recipe. You dont want your butter to melt before it goes in the oven, so its best to cube really cold butter. At different steps in the recipe, cover your dough or wrap it in plastic wrap and store it in the refrigerator for about 20 minutes to keep the butter properly chilled.

Ingredients (Yields 8 Servings)

• 2 cups all-purpose flour, plus more for dusting
• teaspoon kosher salt
• 1 cup cold unsalted butter, cubed
• cup cold water

Directions

1. Step 1: Place the flour and salt in the bowl of a stand mixer fitted with a paddle attachment. Add the cold cubed butter and toss with your fingertips until the butter is evenly coated with flour.
2. Step 2: Add the cold water to the bowl. Mix on low speed until the dough forms a shaggy mass, about 45 seconds.
3. Step 3: Cover the bowl with plastic wrap and refrigerate until the butter is firm but not brittle, about 20 minutes.
4. Step 4: Transfer the dough to a floured work surface. Roll it into a -inch-thick rectangle, roughly 10 x 6 inches.
5. Step 5: Fold one third of the longer side of the dough over the center third, then fold the final third over the center (like folding a letter). Tightly wrap the folded dough in plastic wrap and refrigerate until chilled, about 30 minutes.
6. Step 6: Repeat the process of rolling, folding, and refrigerating 4 more times. Be sure to turn the dough 90 degrees each time before rolling.
7. Step 7: After completing the final fold, wrap the dough tightly in plastic wrap and refrigerate until firm, at least 1 hour or up to 2 days.

Cooks Note

If cutting the rough puff into other shapes, be sure to chill before cutting. It will retain its shape better when cutting. You can freeze the dough in a resealable bag for up to 3 months.

Nutrition Facts (per serving)

• Calories: 317
• Total Fat: 23g (30% Daily Value)
• Saturated Fat: 14g (72% Daily Value)
• Cholesterol: 61mg (20% Daily Value)
• Sodium: 83mg (4% Daily Value)
• Total Carbohydrate: 24g (9% Daily Value)
• Dietary Fiber: 1g (3% Daily Value)
• Protein: 3g (7% Daily Value)
• Calcium: 12mg (1% Daily Value)
• Iron: 1mg (8% Daily Value)
• Potassium: 40mg (1% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.