Rough Puff Pastry

Every time I make rough puff pastry I am surprised of the flaky and crispy pastries I get using this method. This quick recipe incorporate the butter into the flour and involves just some repeated rolling and folding without needing to refrigerate between. It takes no more than 15 minutes active work to prepare and gets very similar results to a classic puff pastry dough, which is by far much more time consuming until to be ready for baking.

The most important rule for this rough puff pastry recipe is to use good quality butter, that doesn’t have a high content of water and to not overwork the dough. Pieces of butter remain visible and this makes the dough flakier when baking.

You can use this dough for every recipe that requires puff pastry, and the results will be simply amazing.

How to make rough puff pastry

In a large bowl, sift together the flour and salt. Using a pastry blender, fork, or pastry processor, incorporate the butter into the flour until crumbs form. Add the water and stir until just incorporated, being careful not to overwork the dough, as visible butter chunks should remain. Wrap the dough in plastic wrap and refrigerate it for 20 minutes.

On a lightly floured work surface, roll out the chilled dough until it is three times its length, creating a rectangle approximately 6 x 17 inches (15 cm x 45 cm). Fold the top third down to the center, then fold the bottom third up and over that. If necessary, brush off any excess flour. Turn the dough to the left or right and roll it out again to three times its length. Repeat the rolling and folding process for a total of 4 to 6 times. If the dough becomes sticky during the process, refrigerate it for 30 minutes before continuing.

Once the rolling and folding process is complete, cover the dough with plastic wrap and chill it for at least 30 minutes before rolling it out for use. Alternatively, you can chill the dough overnight, and it will keep well for a couple of days in the refrigerator.

How to make apple pastries

To make the apple pastries, preheat the oven to 400°F (200°C). In a small bowl, combine the sugar with the cinnamon.

On a floured surface, roll out the chilled rough puff pastry dough into a rectangle measuring approximately 12 x 17 inches (30 x 45 cm). Cut the dough into 6 equal pieces and transfer them to a parchment paper-lined baking sheet.

Use a fork to prick the center of each pastry, then brush them with beaten egg. Sprinkle some of the cinnamon-sugar mixture over the pastries, then arrange apple slices in the center of each one. Sprinkle additional cinnamon sugar on top of the apples.

Bake the pastries for 20-25 minutes, or until they are puffed and golden brown. Once baked, transfer the pastries to a wire rack to cool completely. Dust with powdered sugar before serving, if desired. Enjoy these delicious apple pastries!

Hope you will try this amazing recipe for Rough Puff Pastry.  If you do make sure to share the photos with me on Instagram. Would love to see how it turns out for you. Enjoy!

For more similar recipes check our full collection of Pastries.

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Rough Puff Pastry

5 from 1 vote

Every time I make rough puff pastry I am surprised of the flaky and crispy pastries I get using this method. This quick recipe that incorporate the butter into the flour takes no more than 15 minute to prepare and gets very similar results to a classic puff pastry dough, which is by far much more time consuming until to be ready for baking.

Servings 6 servings

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

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Ingredients

  

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Rough Puff Pastry

• 1 ¼ cup (157g) all-purpose flour
• 1/2 cup + 3 tbsp (157g) butter , chilled
• 1/2 tsp (3g) salt
• 1/3 cup (80ml) ice cold water

For Apple Pastries

• 3 tbsp (45g) sugar
• 1 tsp (3g) cinnamon
• 1 small egg , beaten
• 1 medium apple , cored and cut into thin slices

Instructions

 

Prepare the rough puff pastry.

• In a large bowl sift the flour and salt. Incorporate butter to the flour, using a pastry blender or a fork or a pastry processor, until crumbs are formed. Add the water and stir until the water is incorporated. Don’t overwork the dough as butter chunks need to remain visible. Wrap it with plastic wrap, and refrigerate for 20 minutes.
• Onto a lightly floured work surface, roll the dough until 3 times the length, to a rectangle of about  6 X 17 inches (15 cm X 45 cm). Fold the top third down to the center, then the bottom third up and over that. If necessary brush the excess flour. Turn it to the left or right and roll out again to three times the length. Repeat the rolling and folding for a total of 4 to 6 times. If the dough gets sticky during the process refrigerate for 30 minutes and continue.
• Cover with plastic wrap and chill for at least 30 minutes before rolling to use. You can also chill the dough overnight and keeps well for a couple of days refrigerated.

Make the apple pastries.

• Preheat oven to 400F (200C).
• In a small bowl combine sugar with cinnamon.
• Onto a floured surface roll the dough into a 12×17 inch (30x45cm) rectangle. Cut the dough into 6 pieces. Transfer the dough pieces into a parchment paper lined baking sheet.
• Use a fork to prick the center of each pastry and brush with beaten egg.
• Sprinkle some of the cinnamon sugar over the pastries and arrange apple slices into the center of each. Sprinkle some more cinnamon sugar on top of apples. 
• Bake for 20-25 minutes until puffed and golden.
• Cool completely to a wire rack. Dust with powdered sugar before serving if desired.

Video

Nutrition

Serving: 1 serving out of 6Calories: 335kcalCarbohydrates: 31.5gProtein: 3.8gFat: 22.2gSaturated Fat: 13.7gCholesterol: 79mgSugar: 10g

Calories: 335kcal

Course: Dessert

Cuisine: American

Keyword: apple pastries, homemade puff pastry, pastry, puff pastry, rough puff pastry