Easy Rough Puff Pastry
In just 15 minutes you can have incredibly flaky puff pastry! Use for turnovers, tarts, danishes, or my favorite spinach puffs! Way easier than the traditional puff pastry method without sacrificing the amazing flaky quality!
What is Rough Puff Pastry?
Rough puff pastry is a simplified, or “rough”, version of traditional puff pastry. This incredibly flaky dough is buttery and full of flavor. A traditional method to making puff pastry takes all day, but with these simplified and approachable steps, you can have puff pastry dough come together in just 15 minutes! Skip the store bought sheets and stick to easy and delicious homemade!
What makes it so amazing?
1. BUTTER BUTTER BUTTER – This puff pastry recipe has double the amount of fat content compared to my pie crust recipe. As the moisture in the dough releases steam, the dough rises and creates an amazing raised, flakey base to any sweet or savory treat.
2. Cold ingredients – Using ice cold water especially can help keep your fats tender and easy to roll out. Chilling the dough for at least 1 hour before rolling also is key!
3. Folds – Traditional methods fold butter slabs into a flour/water dough, but I’ve found delicious results by incorporating the butter into the flour from the beginning and then I fold the dough into layers 3 times. Creates layers in the dough that help the dough to rise.
How to Make Puff Pastry
Mix together dry ingredients. Pulse in the butter into small pieces.
Add the vinegar and water and gently fold until it comes together.
Wrap in plastic wrap and chill for at least one hour.
Roll out into a rectangle on a floured work surface.
Fold the top half down to the center.
Fold the bottom half on top of the top half, like a letter. Repeat this process 2 more times – rolling and folding.
There are several recipes to use with puff pastry! You can use this to make hand pies, danishes, turnovers, tarts, or sweet & savory puffs!
Check out my recipe for amazing Spinach Puffs or Apple Turnovers!
Easy Rough Puff Pastry
- 2 cups all purpose flour, spooned and leveled
- 1 tsp salt
- 1 cup unsalted butter, cold
- 2 tsp white vinegar
- ½ cup ice cold water
- In a large mixing bowl, combine flour and salt.
- Pulse in cold butter using a pastry cutter, fork, or food processor until you have pea sized bits of shortening evenly through out the dough.
- Add vinegar and ice cold water. Gently fold together until just combined. Do not vigorously mix or overwork the dough. Add an additional tbsp of water as needed. You want just enough water that it comes together and is sticky, but not overly wet.
- Fold into thirds, with a piece of parchment paper in each layer to prevent from sticking. Gently wrap in plastic wrap and let it rest in the fridge for at least 30-60 minutes, or up to 5 days. You can also freeze it for up to 3 months.
- When the dough is chilled, roll it out on a floured work surface into a rectangle. Fold the short ends into the center like a letter, layered on top of one another. (See pictures above for details). Roll the layers together again into a rectangle and fold into a letter again. Repeat one more time for a total of 3 folds.
- Cut and bake as directed per individual recipe instructions.