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!
Servings: 1 sheet
Ingredients
- 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
Instructions
- 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.