rough puff

Flaky pastry, blitz pastry, or rough puff - whatever you want to call it, this buttery, flaky, but not quite authentic puff pastry is the perfect homemade substitution for all your pastry delights. It takes a fraction of the time and effort of traditional puff pastry, but with a taste so good you'll be back for more.

Rough Puff Pastry

all-purpose flour, 1 cup

salt,

unsalted butter, 10 TSBP

water, ice cold

Measure flour and salt into the bowl of...

Measure flour and salt into the bowl of a food processor. Pulse twice to combine.

Cut the butter into cubes and place into...

Cut the butter into cubes and place into the food processor. Pulse 25 - 30 times, or until butter is in small chunks and resembles wet sand.

While pulsing an additional 8 - 10 times...

While pulsing an additional 8 - 10 times slowly pour in the water. The dough should still be crumbly, but should start to come together.

Dump the dough out onto a clean work...

Dump the dough out onto a clean work surface and press together until it becomes a dough ball. 

Lightly flour the work surface, then shape the...

Lightly flour the work surface, then shape the dough into a long rectangle. Roll it out into a longer rectangle until it's about 1/2 inch thick. Fold the top 1/3 down towards the middle, then fold the bottom 1/3 up towards the middle to create an envelope type shape. Turn it 90 degrees so that the openings are at the top and bottom. This completes 1 roll out.

Check your work surface and add more flour...

Check your work surface and add more flour if necessary. Roll the dough into a long rectangle again, until it's about 1/2 inch thick. Fold the top 1/3 down towards the middle, then fold the bottom 1/3 up towards the middle to create an envelope type shape. Turn it 90 degrees so that the openings are at the top and bottom. This completes 2 roll outs.

Repeat until you have completed 6 total roll...

Repeat until you have completed 6 total roll outs. *See notes about chilling dough as necessary throughout the process.*

Cover the dough with a damp towel and...

Cover the dough with a damp towel and refrigerate for at least one hour prior to using. **See notes about longer storage times.**

Rough Puff Pastry, also known as Blitz Puff Pastry is a more streamlined and less fussy version of the classic French pastry dough. Used for so many different desserts, this layered flaky and buttery pastry is easier to make than you think! This extensive tutorial walks through all the steps on how to make this shortcut rough puff with step-by-step photos, video and lots of tips! Be sure to read through the entire post if you are new or new-ish at making rough puff.

(480 grams) all-purpose flour (see note)

salt

(13 grams) granulated sugar

(450 grams) unsalted European butter

(227 grams) ice water

In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, and salt on low speed.

Dice the cold butter into large chunks (one stick should be cut into 8 pieces). Add in the butter, and turn the mixer on low (cover the bowl with a towel if flour starts to spill out). Let the paddle cut the butter into the flour for about 1 minute. There should still be large chunks of butter, with most of them being the size of a walnut, in the flour.

With the mixer running, slowly stream 3/4 cup cold water into the dough. Mix until most of the dough comes together around the paddle. If there are any dry patches, stream the remaining 1/4 cup water in, a tablespoon at a time, until the dough is fully hydrated with no dry patches. Shut off the mixer. Scrape together the dough and transfer it to a work surface. The dough should hold together easily when it is picked up. Quickly shape the dough in a rough 10x8” rectangle and wrap in plastic. 

Transfer to the refrigerator and let it rest for 1-2 hours, or until the dough is about 50 degrees. If your kitchen is hotter, it may take longer for the dough to cool down.

On a lightly floured work surface, roll the dough, dusting with flour if necessary, until 14 inches long, and 10 inches wide. The dough will be quite rough at this point, with butter pieces potentially sticking out of the sides. Brush off any flour with a dry pastry brush from the surface of the dough.

Grab the top short side of the dough rectangle and fold the dough ⅓ of the way down. Repeat with the bottom short side like a business letter. This is a simple turn. Gently press down on the layers with a rolling pin so the layers stick together.

Rotate the dough rectangle clockwise 90 degrees so the longer edge is now vertical and facing your right (reference the video or step-by-step photos to see this in action). Repeat the process as before to make 1 more simple turn.

Repeat the folding steps a third time, stopping before folding the dough into thirds. Clean up the edges of the dough using a pastry wheel or a long, sharp knife. The goal after this third fold is to create a straight even rectangle of dough. Finish the turn by folding the dough into a business letter, as done before.

Wrap tightly in plastic again and freeze for 15 minutes, then refrigerate for 1 hour.

Repeat this process two more times (removing the dough from the refrigerator, completing two turns, chilling the dough again as instructed, and then repeating with two final turns) for a total of 5 turns.

Cut the dough in half and wrap each piece of finished puff pastry blocks in plastic wrap and let it rest for a total of 2 hours. After this point it is now ready to use.

When ready to use, roll out one block of pastry to a thickness of about ¼” to ⅛”, and use as desired or directed in a recipe. See notes in the post for more information about how to store it, freeze it, use it and bake it!

I love this method so much. I have made a batch each week for the past month and I find it so therapeutic! I didn’t mind putting the butter block in the quart bag the first three times but I just tried just laying in parchment paper and using the baggy to keep the size seemed to work too! thank you for this beautiful detailed recipe!

Have made this once and it turned out beautifully! I can’t buy all butter pastry in the small town I live in here in NZ, so this will become my go to. Thanks so much for sharing this recipe, and all the extra details as well.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1655257272/zm0zjmh5u9ylyary6yg3.mp4

Rough Puff Pastry, also known as Blitz Puff Pastry is a more streamlined and less fussy version of the classic French pastry dough.

How to Make Rough Puff

A simple tutorial showing you how to make puff pastry at home! This "rough puff pastry" is ready in 15 minutes and is the most delicious, buttery flaky homemade puff pastry you've ever tried!

15 minute Homemade Puff Pastry

(140 grams) flour

cold butter

ice cold water * (see note 1)

In a medium bowl, add the flour and salt. Mix together.

Cut the butter into cubes and add it to the flour. Using a pastry blender or two knives, cut the butter into the dough until the butter is in pieces the size of peas. The dough will be quite crumbly.

Make a hole in the center of the dough and pour in all of the water. Stir to combine the dough.

Add the dough to a floured surface and pat it into a rough square. You will still be able to see pieces of butter and the dough may seem quite dry but it will come together with each roll.

Flour the rolling pin, and roll the dough out into a rectangle about 25-30cm long.

Fold the bottom third of the dough over the middle of the dough. Fold the upper third of the dough on top of the middle too. Rotate the dough one-quarter turn, roll out again, and repeat the folding pattern. Use flour as needed to stop the dough from sticking.

Roll out, fold, and turn the dough at least 6 or 7 times.

When done, wrap the dough in plastic wrap and chill for at least one hour, or overnight. At this point you may freeze the dough.

Roll out with flour when you are ready to use the pastry.

Made this yesterday and found the ratio of butter a smidgin too high - next time will reduce it by 10g. Also found that the water wasn't quite enough even though it was 'ice cold', added very small amount/s of fridge cold water until the mix came together.
It's tasty and flaky, looked fab when it came out of the oven but for my personal palate, a little greasy. So again, I will reduce the butter next run. It also was my first time and my food processor broke down in the middle of the process, so for sure not perfect but good enough to put Laura's  Mince and Cheese pie mix into.

This is the simplest recipe used in the food processor and it turns out perfect every time 5 stars would recommend 🙂

Wow! Crisis averted! 
I promised the kids homemade pies and turned out to be no pastry in the freezer 😭 
But with your recipe it was super easy, Did it all in the food processor, Easy as and SO tasty!! 
Kids have now asked that we always have this one, not supermarket pastry. 
Thanks Laura

I did it! I’m so happy! Thanks for making it easy

Great recipe thank you - now that I’ve remembered it’s 15 min plus chill time. I was even cleaned up in the 15 mins too! Used food processor to cut the butter into flour.

It yummy I'm learning to make many pastries and become a pastry chef

This is the easiest and absolutely the best pastry recipe I've ever tried. It's always my go-to and always turns out perfect

I have just made this pastry. It is such an easy recipe. I did as instructed and it turned out well. Left over chicken casserole will make chicken pies, and I will make bacon and egg pie as well.

First time making a pastry and this worked so well the the Apple Strudel I made! Think I'll be making my own pastries more after learning how easy it is

With the demise of Edmonds pastry few months or so ago, I tried this recipe today. It was fantastic! Really easy. Took me longer to clean the food processor than actually make the pastry. Great texture (silky smooth and light), flaky layers after baking and a wonderful taste. I'm a convert. Thanks for the recipe.

Flaky, party-size puff pastry the way my mom makes it: freeze and grate the butter onto paper-thin sheets, roll into logs, rest cold, then roll/fill/bake. Simple ingredients, big batch - consistent lift without a butter block. This healthy puff pastry dough recipe will yield about 4 laminated logs and each log can make about 4 pieces of filled pastries. Experiment with different fillings, sweet or savory, to make desserts, appetizers, breakfast, brunch and tasty meals for a large group of friends, families and holiday parties.

Healthy Puff Pastry (Lightened-Up Rough Puff) From Scratch

tbsp (30 ml) apple cider vinegar

tbsp (27 grams) unflavored oil, (avocado is my choice)

eggs,

sea salt

(4 oz each) (454 g) butter (unsalted (frozen))

Freeze the butter: Place whole sticks in the freezer overnight (or at least 3 hours) so they grate cleanly. Another method: let the butter soften just enough to spread by hand, when the dough is rolled out.

Mix the wet: In a large bowl whisk water, apple cider vinegar, oil, and eggs until smooth.

Add dry &amp; bring together: Add salt, then gradually add flour, mixing with a spatula until heavy, then switch to hands.

Knead just until it holds: Turn onto a lightly floured surface and knead until the dough pulls away and feels soft, slightly tacky (not wet). If still very sticky after ~10 minutes, dust with a little flour and continue just until it holds. Do not over-knead.

Make the base dough

Divide into fist-size pieces; knead each one into a tight, smooth ball. Cover the balls with a plastic wrap or towel while working to prevent drying.

Portion &amp; cover

Working with one ball at a time on a lightly floured surface (and floured rolling pin), roll as thin as possible (paper thin). Across all pieces you may use about 1–2 cups extra flour total to prevent sticking.

Grate frozen butter: Using the coarse side of a grater, cover the sheet with a light, even layer of grated frozen butter. Or if you have soft butter (not too soft, just enough to make it spreadable), smudge a thin layer all over the sheet, when the dough is rolled out.

Roll into a log: Roll the butter-topped sheet into a tight log (quick lamination). Place in a sealed bag.

Rest cold: Refrigerate logs at least 2 hours (overnight is best) to firm butter and set layers. Keep it cold until you&#39;re ready to fill it and bake.

Roll ultra-thin sheets &amp; laminate with grated butter

Prep surface: Lightly oil the table. You&#39;ll need about 1 tbsp of oil per sheet. Keep remaining logs chilled while you work.Take one chilled log; roll into a thin rectangle; the dough should stretch easily.

Spread filling: Add a thin, even layer of filling over (see choices in the post)  about ¼–⅓ of the rectangle (the end you’ll start rolling from).

Gently grab the dough and roll it up into a tight spiral, or fold it over (apple turnovers). Seal edges well. See video.

Lift up the rolled dough, seam side down, and place it diagonally onto a cold sheet pan. Brush with egg wash if desired.

Final roll, fill &amp; shape

Preheat fully: Heat oven to 390°F / 200°C. Start with a cold baking sheet so layers stay defined.

Bake 30–40 minutes until puffed and evenly golden. If butter pools, blot lightly with paper towel and continue. Cool: Rest a few minutes on the pan, then move to a rack to finish crisping.

Bake

I followed the video instructions and I'm amazed how easy this puff pastry is made..
Plus its delicious 😋

https://videos.scriptwrapper.com/6700/z6ct6xlxln0hlqpcnixg/original/video.mp4

Learn how to make an easy homemade puff pastry dough from scratch (aka rough puff pastry) with step by step instructions in a video. It's a healthier alternative than store bought puff pastry dough – easy to make ahead and freeze it. This healthy puff pastry dough recipe can be used for delicious desserts, appetizers, breakfast, brunch and tasty meals for a large group of friends, families and holiday parties.

Easy Healthy Homemade Puff Pastry From Scratch (Rough Puff Pastry)

Flaky turnovers using my light rough-puff (grated-butter) dough. Mandoline-shredded or small-diced apples keep leaks low; fold into triangles and bake hot. It takes about 45 minutes total (with pre-made dough).

Healthier Apple Puff Pastry Turnovers (Light Puff)

light puff dough (homemade puff pastry dough (grated-butter method): 2 laminated logs)

(~700 g) apples (thick-shredded (mandoline) or small-diced)

6-8 tbsp (72-96 g) sugar (brown

lemon juice

2-3 tsp arrowroot (or other starchy flour, if needed)

cinnamon (for apple filling)

egg wash 1 beaten egg (for a deeper golden color)

sugar (after baking)

Filling: Combine apples (thick shreds or small dice), sugar, cinnamon, lemon; add starch only if apples are very juicy.

Roll thin: Re-roll 1 chilled log at a time paper-thin rectangle (~16 x 20 inches).

Cut long strips about 4–5 inches (10–12 cm) wide and 20 inches (~50 cm) long.

Fill: place small mounds of thick-shredded or small-diced apple near the top edge of each strip.

Flag-fold into triangles: starting at the top, fold one corner diagonally over the filling to form a triangle. Continue flag-folding the triangle down the strip (like folding a paper flag) to fully enclose the filling until you reach the end. Repeat with the remaining strips.

Vent + wash: Cut a small steam vent with a knife; egg wash optional.

Bake: On a cold, parchment-lined sheet, at 390°F / 200°C for 20–30 min to golden.

Cool: Leave the pan for 5-10 min; dust with powdered sugar if desired.

I like this method that you don’t have to pre-cook the apple. It’s pretty simple and quick when you use fresh ingredients and the apple is not raw after baking. I should try your homemade puff pastry dough it sounds really good 👍 
Thanks

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Top 6 rough puff recipes from across the web

The most viewed rough puff recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Rough Puff Pastry

Rough Puff Pastry

Rough Puff Pastry

15 minute Homemade Puff Pastry

Healthy Puff Pastry (Lightened-Up R...

Healthier Apple Puff Pastry Turnove...

The most viewed rough puff recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine