Description
This homemade rough puff pastry dough recipe yields a flaky and buttery base perfect for tarts, pies, and other pastries. The method involves folding cold butter into a simple dough, creating layers that puff up deliciously when baked. Ideal for bakers seeking a quicker alternative to traditional puff pastry without sacrificing texture and flavor.
Ingredients
Scale
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
- Combine dry ingredients: In a large mixing bowl, mix together the all-purpose flour and salt evenly to create the dough base.
- Incorporate butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, gently press the butter into the flour until you have small shards with visible chunks remaining to ensure a flaky texture.
- Add liquid components: Mix the cold water with lemon juice or vinegar, then gradually pour this mixture into the flour and butter, stirring gently with a fork until the dough begins to come together but still looks rough.
- Chill the dough: Shape the dough into a rough rectangle, wrap tightly in plastic wrap, and refrigerate for 30 minutes to firm up the butter and hydrate the flour.
- Roll and fold – first fold: On a floured surface, roll the chilled dough into an 8×16-inch rectangle. Fold the bottom third up and then fold the top third down like a letter. Rotate the dough 90 degrees to prepare for the next fold.
- Repeat roll and fold: Roll and fold the dough three more times, chilling it for 20 minutes between each fold to maintain the butter’s firmness and create flaky layers.
- Final chill: Wrap the dough tightly again and refrigerate for at least 1 hour before use, allowing the layers to rest and the gluten to relax, so it’s easier to work with.
- Use or store: The rough puff pastry can now be used for your favorite tart or pie recipes. Store in the refrigerator for up to 3 days or freeze for up to 1 month for later use.
Notes
- Ensure the butter and water are as cold as possible to create the flaky layers characteristic of puff pastry.
- Do not overwork the dough; keep it rough and shaggy to preserve chunks of butter.
- You can substitute lemon juice with vinegar for the acid component; this helps tenderize the dough.
- If freezing, thaw in the refrigerator before using to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 2 hours chilling and resting time (no actual baking time included here)
- Category: Baking
- Method: Baking
- Cuisine: French-inspired
