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    Home / Cake basics / Crumb

    10 Min Quick Rough Puff Pastry

    Last update: Aug 31, 2024 Published: Apr 24, 2022 by Fadela This post may contain affiliate links

    Jump to Recipe·Print Recipe·Leave a Review

    This quick rough puff pastry is super easy to make and ready in just 10 minutes! With no resting time and a simple folding technique, it’s perfect for creating flaky, buttery layers in all your favorite pastries.

    pieces of baked rough puff pastry on a table
    Jump to:
    • Why you'll love this recipe
    • Ingredients You Need
    • How to Make Super Quick Rough Puff Pastry
    • Serving Suggestions
    • Tips for best results
    • Storage instruction
    • Variations & Substitutions
    • Recipe Questions
    • More Dough Recipes
    • Rough Puff Pastry

    Rough puff pastry is a quicker and easier version of traditional puff pastry, yet just as delicious. It’s a flaky, buttery dough that’s perfect for both sweet pastries and savory recipes, offering the same great texture with less time and effort.

    In the world of puff pastry recipes, rough puff pastry is the easiest option between the traditional and inverted puff pastry methods. It’s perfect for beginners, requiring only 10 minutes of prep time before the final folds.

    The dough is mixed quickly and roughly, with a few simple folds, and that's how you achieve a perfectly crispy puff pastry. This easy technique makes rough puff pastry ideal for all kinds of recipes, from apple tarts to galettes des Rois and more

    Why you'll love this recipe


    • Fast and Easy: It takes just 10 minutes to make from scratch, with no resting time required, so you can enjoy flaky, buttery pastry in a fraction of the time.
    • Perfectly Flaky: The simple folding technique creates light, crisp layers that rival traditional puff pastry, making it ideal for both sweet and savory recipes.
    • Versatile and Delicious: This pastry is incredibly versatile, perfect for everything from tarts to turnovers, and adds a rich, buttery flavor to any dish.

    Craving for more puff pastry recipes? Give these a try: Apple Galette des rois, Nutella stuffed Galette des Rois, Pear and chocolate Galette des rois, Chocolate Galette des rois

    Ingredients You Need

    You need these ingredients to make this easy rough puff pastry:

    • Flour: Use preferably white wheat flour (in France we use a mixture of T55 all-purpose flour and T45 pastry flour) But you can only use all-purpose flour.
    • Butter: Use Unsalted butter instead of salted butter, cut into small cubes and very cold, and place in the freezer for 10 - 15 minutes before making the recipe to prevent the butter melts.
    • Salt: It is essential to weigh the quantity with an electronic scale.
    • Water: Use cold or iced water.
    Sheet of puff pastry

    How to Make Super Quick Rough Puff Pastry

    Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!

    Step 1: Place all the ingredients in a stand mixer (or food processor) fitted with the dough hook or flat beater attachment. Add the diced frozen butter, very cold water, flour, and salt.

    Step 2: Mix on high speed until you have a shaggy dough with visible pieces of cold butter.

    Mixing bol with ingredients
    Mixing bowl with puff pastry dough

    Step 3: Gather the dough into a ball and place it on a lightly floured surface. Quickly shape the dough into a square with your hands, brushing off any excess flour.

    Step 4: Roll out the dough with a rolling pin to a length of about 30 cm.

    Puff pastry dough
    rolled out dough

    Step 5: Fold the dough into thirds: start by folding the top edge down, then fold the bottom edge up over the dough (similar to a letter fold).

    Step 6: Rotate the dough a quarter turn so that the open edges are on the right side.

    Puff pastry folding process on a table
    folded puff pasty on a surface

    Step 7: Repeat the folding process three more times, rotating the dough a quarter turn after each fold.

    Step 8: The puff pastry is now ready to be used immediately. If not, wrap it tightly in plastic wrap and store it in the refrigerator until needed.

    Folded puff pastry
    rolled out puff pastry

    Serving Suggestions

    • Apple Tart: Use rough puff pastry as the base for a classic apple tart, with thinly sliced apples and a sprinkle of sugar.
    • Galette des Rois: Perfect for making this traditional French pastry filled with almond cream.
    • Vegetable Tart: Top with roasted vegetables, cheese, and herbs for a savory tart.
    • Sausage Rolls: Wrap sausage meat in rough puff pastry for a flaky, savory snack.
    • Palmiers: Roll with sugar or savory spices and bake for crispy, buttery palmiers.
    • Chicken Pot Pie: Use as the top crust for a comforting chicken pot pie.
    • Cheese Straws: Twist strips of pastry with grated cheese for a crunchy, cheesy snack.
    • Spinach and Feta Parcels: Fill with spinach and feta, then fold into triangles for a tasty appetizer.
    • Berry Galette: Pile fresh berries in the center of a rough puff pastry round and fold the edges for a rustic galette.
    • Napoleons: Layer with pastry cream and fresh fruit for a deliciously flaky dessert.
    Folded rough puff pastry

    Tips for best results

    • Keep Ingredients Cold: Ensure the butter and water are very cold to create flaky layers. You can even freeze the butter before using it.
    • Don’t Overmix: Mix the dough just until it comes together. Visible chunks of butter in the dough are key to achieving flakiness.
    • Use a Light Hand: Handle the dough as little as possible to keep it cool and prevent the butter from melting.
    • Chill Between Turns: If the dough becomes too soft or warm during folding, chill it in the refrigerator for 15-20 minutes before continuing.
    • Flour the Surface Lightly: Use just enough flour to prevent sticking, but don’t overdo it, as too much flour can toughen the dough.
    • Roll Evenly: Aim for an even thickness when rolling out the dough to ensure uniform baking.
    • Rotate the Dough: Rotate the dough a quarter turn between each fold to help build even layers and maintain a square shape.
    • Don’t Skip Resting: If you have time, allow the dough to rest in the refrigerator between turns to help relax the gluten and make rolling easier.
    • Work Quickly: Speed is important to keep the butter from melting, so work quickly when rolling and folding the dough.
    • Bake at High Heat: Bake your pastry in a hot oven (around 400°F/200°C) to achieve the best puff and crispiness.

    Storage instruction

    In the Fridge: You can store rough puff pastry dough in the fridge for about 3 to 5 days, wrapped tightly in plastic wrap. It may start to darken slightly after a few days but will still be safe to use.

    In the Freezer: Wrapped in plastic wrap, the dough can be frozen for up to 3 months.

    Variations & Substitutions

    • Whole Wheat Rough Puff Pastry: Substitute half or all of the all-purpose flour with whole wheat flour for a heartier, nuttier flavor.
    • Herbed Rough Puff Pastry: Add finely chopped fresh herbs like thyme, rosemary, or chives to the dough for an aromatic and flavorful pastry.
    • Sweet Rough Puff Pastry: Mix a tablespoon of sugar into the dough for a slightly sweet pastry, perfect for desserts like fruit tarts.
    • Spiced Rough Puff Pastry: Add a pinch of spices like cinnamon, nutmeg, or cardamom to the dough for a warm, spiced flavor ideal for both sweet and savory dishes.
    • Gluten-Free Rough Puff Pastry: Use a gluten-free flour blend in place of all-purpose flour to make the pastry suitable for those with gluten sensitivities.
    • Vegan Rough Puff Pastry: Replace the butter with a plant-based margarine or coconut oil to create a dairy-free version.
    • Laminated Rough Puff Pastry: Instead of mixing the butter into the dough, create a more traditional laminated effect by layering a sheet of butter between folds, yielding even flakier layers.
    • Chocolate Rough Puff Pastry: Add cocoa powder to the dough for a rich, chocolatey pastry, perfect for desserts like chocolate croissants or tarts.

    Recipe Questions

    How is rough puff pastry different from traditional puff pastry?

    Rough puff pastry is less time-consuming and easier to make. The butter is incorporated into the dough in chunks rather than being carefully layered, which still creates flaky layers but with less effort.

    Why is my rough puff pastry not flaky?

    If your pastry isn’t flaky, it could be due to overmixing the dough, not keeping the ingredients cold, or not properly folding the dough to create layers. Ensuring the butter stays in small chunks and the dough is folded correctly will help create flakiness.

    Do I need to chill the dough between folds?

    While it's not always necessary, chilling the dough between folds can help maintain the dough’s structure and make it easier to work with, especially if your kitchen is warm.

    Can I use rough puff pastry for laminated pastries like croissants?

    While rough puff pastry can be used for many layered pastries, croissants typically require a more traditional laminated dough for the best texture and rise.

    What should I do if the dough becomes too warm while working?

    If the dough becomes too warm and sticky, simply wrap it in plastic wrap and place it in the refrigerator for 15-20 minutes before continuing.

    More Dough Recipes

    • Shortcrust Pastry
    • Easy Pate Sucree
    • Pate sablee
    • Homemade puff pastry
      Classic French Puff Pastry
    pieces of baked rough puff pastry on a table

    I hope you love this super easy puff pastry If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!

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      Rough Puff Pastry


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      • Author: Fadela
      • Total Time: 10 minutes
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      Description

      Easy rough puff pastry dough recipe ready in 10 minutes and perfect for your sweet and savory recipes.


      Ingredients

      • 250 g (2 cups) Flour - all-purpose
      • 200 g (1 cup) Butter - unsalted and very cold
      • 5 g salt
      • 100 ml (½ cup) Water - iced

      Instructions

      1. Place all ingredients in the bowl of a stand mixer fitted with the dough hook or the paddle attachment (or the food processor), iced water, frozen butter cut into pieces, all-purpose flour and salt.
      2. Blend on high speed for 1-2 minutes until the ingredients form large chunks of dough and the butter pieces are still visible. 
      3. Turn the dough out onto a floured work surface and gather the dough with your hands to form a dough ball.
      4. Shape it into a square and roll it out with a rolling pin to a thickness of about 1 cm.
      5. Make a first simple turn by folding the top edge first and then folding the bottom edge over.
      6. Twist the dough to the right side and repeat the last step to make another single turn and twist the dough again to the right side.
      7. Repeat again to make 2 more single turns.
      8. And use the dough immediately or wrap it with plastic wrap and store it in the fridge. 

      Equipment

      Food processor

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      Stand mixer

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      Notes

      Storage: Covered with plastic wrap in the refrigerator for 3 to 5 days or in the freezer for up to 3 months.

      • Prep Time: 10 minutes
      • Category: Dough, puff pastry
      • Cuisine: Française

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