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.
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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
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.
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.
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.
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.
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.
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.
Tips for best results
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
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
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!
Rough 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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