Homemade Rough Puff Pastry
Foolproof recipe to make buttery, flaky homemade rough puff pastry.
Equipment
- 1 mixing bowl
- 1 Rolling Pin
- 1 dough scraper optional
Ingredients
- 225 g butter, cold and cubed (2 sticks)
- 225 g all purpose flour
- 5 g salt
- 125 mL ice cold water
Instructions
- In a large mixing bowl, combine flour, salt, and cubed butter. Coat the butter cubes with flour using a fork. Add the water a little at a time, bringing the dough together with your hands. You should still see large pieces of butter in the dough.
- Once combined, wrap dough with plastic wrap. Shape into rectangle by pressing down with your hands. Place in freezer for 10 minutes.
- On a lightly floured surface, roll out the dough to about an 8x10 rectangle. Using the book fold method, fold the dough over itself. Wrap in plastic wrap and place in the freezer for 10 minutes. Repeat this process 2 more times.
- If using straight away, after your last fold, place in the refrigerator until ready to use. If making ahead, double wrap the dough with plastic wrap and place into freezer. Store for up to 1 month.
Notes
All ingredients must be kept cold at all times to prevent butter from melting and your pastry losing its signature layers. See notes above for more success tips.