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How to Make Rough Puff - A Step-by-Step Guide

Rough Puff pastry is a simple but versatile dough that can be used to create a variety of delicious pastries. Unlike traditional puff pastry, which requires multiple layers of butter and a lengthy process of rolling and folding, rough puff pastry is made using a quicker method that still yields flaky, buttery layers.

One of the best things about rough puff pastry is its simplicity. With just a few basic ingredients – flour, salt, butter, and water – you can create a dough that can be ...

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Ingredients

  • 2 cups all-purpose flour, plus more for dusting
  • ½ teaspoon kosher salt
  • 1 cup cold unsalted butter, cubed
  • ½ cup cold water

Information

  • Prep Time: 30 mins
  • Additional Time: 3 hrs
  • Total Time: 3 hrs 30 mins
  • Servings: 8
  • Yield: 1 pound rough puff

  • Place flour and salt in the bowl of a stand mixer fitted with a paddle attachment. Add butter and toss with your fingertips until evenly coated with flour.
  • Add water to bowl. Mix on low speed until the dough forms a shaggy mass, about 45 seconds.
  • Cover bowl with plastic wrap and refrigerate until butter is firm but not brittle, about 20 minutes.
  • Transfer dough to a floured work surface and roll into a 1/2-inch-thick rectangle that is about 10 1/2 x 6 inches.
  • Fold one third of the longer side of the dough over the center third of dough. Fold the final third over the center (like you would fold a letter). Tightly wrap folded dough in plastic wrap and refrigerate until chilled, about 30 minutes. Repeat this process of rolling, folding and refrigerating 4 more times, turning the dough 90 degrees each time before rolling.
  • 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.

    • Nutrition

    317 cal.

    • Total Fat: 23g
    • Saturated Fat: 15g
    • Cholesterol: 61mg
    • Sodium: 124mg
    • Total Carbohydrate: 24g
    • Dietary Fiber: 1g
    • Protein: 4g
    • Potassium: 40mg

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