How to make a rough puff pastry at home in 10 minutes with this quick and easy recipe. This dough is as good and flaky as a classic puff pastry or those store-bought puff pastry and is perfect for making the galette des Rois or for sweet and savory recipes.
Stop buying it and make your own puff pastry! Yes, it's super simple and very fast with this method to make an easy rough puff pastry recipe in less than 10 minutes and which is as good and crispy as the commercial one!
No one can resist homemade puff pastry, whether it's in the galette des Rois or in the thin puff pastry apple tart. That incredible smell that comes out of the oven turns our heads.
And these ultra-crispy and flaky layers of puff pastry are perfect with a sweet filling like in mille-feuille, galette des Rois, apple turnovers, or in savory recipes.
The other regular puff pastry dough recipes like the traditional puff pastry or the inverted puff pastry are both very technical preparations in French pastry and require a bit of know-how, patience, and a lot of preparation time.
But above all, a lot of resting time between each folding (turning) gives this quick puff pastry its magnificent flavor, its buttery taste, and the much-wanted flake texture.
Why you'll love this recipe
But what if I told you it's possible to skip all those long steps and make this homemade rough puff pastry at home in just 10 minutes?
Yes, it is possible! It's called quick puff pastry or rough puff pastry and you'll be amazed to see the final result. A delicious pastry with a nice flakiness and much better than the pastry you buy in your supermarket!
So if it's fast and so good why not make it yourself? And in addition, this recipe is perfect for all your sweet recipes but also for all your savory recipes.
Equipment: If possible, use a stand mixer to make this recipe or a food processor to quickly mix all the ingredients.
Ingredients needed
These is the required ingredients needed to make this dough at home, scroll down the page to see the quantities in the recipe card.
- 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.
⚠️ You will find the quantities and complete instructions in the recipe card at the end of the page.
How to make Easy and quick puff pastry
To make this dough at home, you can either use your stand mixer with the paddle attachment or your food processor to minimize the contact with the ingredients and to avoid melting the butter.
But if you don't have either, you can also do it by hand, you'll just have to work the dough quickly just enough to have a dough that picks up.
Mix the ingredients
- Place all ingredients in the stand mixer (or food processor) with the dough hook or flat attachment. Add the diced frozen butter, very cold water, flour, and salt.
- Blend at high speed until you get a shaggy dough where we can still see the cold butter pieces.
Tip: Place the butter and water in the freezer for 10 minutes before starting the preparation.
Gather the dough
- Gather the dough into a ball and place it on a lightly floured surface.
- Quickly shape the dough with your hands into a square and remove excess flour.
- Roll out dough with a rolling pin to a length of about 30 cm.
Folding process
- Then fold the dough in 3, start by folding the top edge, and then fold the bottom edge over the dough (see picture of a simple turn).
- Rotate the dough a quarter turn to get the opening on the right side.
Tip: Work quickly, especially if you are making this recipe during the warmer seasons. You can always place the dough in the freezer for 10 minutes between folds.
- Then proceed directly to 3 more simple turns, always making sure to rotate the dough on the right side between each turn (folding).
- The puff pastry is ready to be used immediately, if not wrap tightly with plastic wrap and place it in a refrigerator.
Tip: The advantage of this quick puff pastry is that it doesn't require any resting time, but if you have the possibility to let it rest in the fridge or freezer for a while, the pastry will be better.
Storage and freezing
In the fridge: the rough puff pastry dough can be kept in the fridge for about 3 to 5 days, wrapped in plastic wrap. After a few days, it will start to darken but will remain edible.
In the freezer: Wrapped in plastic wrap, you can keep it in the freezer for up to 3 months.
3 Tips for this recipe
- Ingredient Temperature: The particularity of the puff pastry is its flakiness obtained by the different layers of dough and butter and for that, the butter must not melt and mix with the dough. It is necessary to use very cold or frozen ingredients to succeed.
- Do not overmix: To make the puff pastry, the butter must remain solid and in pieces. Do not overwork the dough, just enough so that it amalgamates and forms a dough, but it should not be homogeneous, and in which you can still see the pieces of butter.
- Don't touch the dough too much: You'll have to work the dough quickly, handling it too much with your hands can heat it up and melt the butter. So handle it gently and very quickly.
More dough recipes
Recipes with puff pastry
- Apple Galette des rois
- Nutella stuffed Galette des Rois
- Pear and chocolate Galette des rois
- Chocolate Galette des rois
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PrintRough Puff Pastry
- Total Time: 10 minutes
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
- 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.
- Blend on high speed for 1-2 minutes until the ingredients form large chunks of dough and the butter pieces are still visible.
- Turn the dough out onto a floured work surface and gather the dough with your hands to form a dough ball.
- Shape it into a square and roll it out with a rolling pin to a thickness of about 1 cm.
- Make a first simple turn by folding the top edge first and then folding the bottom edge over.
- 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.
- Repeat again to make 2 more single turns.
- And use the dough immediately or wrap it with plastic wrap and store it in the fridge.
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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