Rough Puff Pastry

Rough Puff Pastry

Watch the video for this recipe:

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 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.


Related Posts:
Rhubarb Ginger Tart with Homemade Rough Puff Pastry
Strawberry Puff Pastry Braid
Nectarine Roses
Puff Pizza Ring


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  • Makes about 10 oz (300g) puff pastry dough
  • Rough Puff Pastry
  • 1 1/4 cup (157g) all-purpose flour
  • 1/2 cup + 3 tbsp (157g) butter, chilled, cut in small cubes
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Make the apple pastries.
  5. Preheat oven to 400F (200C).
  6. In a small bowl combine sugar with cinnamon.
  7. Onto a floured surface roll the dough into a 12x17 inch (30x45cm) rectangle. Cut the dough into 6 pieces. Transfer the dough pieces into a parchment paper lined baking sheet.
  8. Use a fork to prick the center of each pastry and brush with beaten egg.
  9. 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. 
  10. Bake for 20-25 minutes until puffed and golden.
  11. Cool completely to a wire rack. Dust with powdered sugar before serving if desired.
Rough Puff Pastry-1
Nutrition facts 1 Serving ( 95g) - Calories:335 , Fat:22.2g, Saturated Fat: 13.7g, Unsaturated Fat:0.0g, Carbohydrates:31.5g, Sugar: 10g , Fiber:1.8g, Protein:3.8g, Cholesterol:79mg, Sodium 354mg, Potassium 84mg, Vitamin A 14%, Vitamin C 5%, Calcium 2%, Iron 9%, daily percent values are based on a 2,000 calorie diet
On March 30, 2017 at 06:36 pm, Lia said...
This looks really good, light, and simple, I will definitely try this!!!!
On April 03, 2017 at 07:37 pm, Kayle said...
WHAAAT-I need to try this! so much quicker!
On April 18, 2017 at 07:15 am, Kajal said...
This puff pastry was awesome. Although i used this as a base to make your recipe of 'Strawberry Puff Pastry Braid'. I made two little braids, one with strawberry filling and other with mangoes. Both were delicious and enjoyed by my family.
On September 16, 2017 at 02:26 pm, JT said...
Hello, Thank you so much for sharing your recipe on the rough puff pasty! I've been trying to master this but no where close. Do you mind tell me what type of flour are you using? I purchased King Arthur APF and with 1/3 cup of water it is very wet! I have to add at least a pint or 2 of APF in order to incorporated with the very wet dough. Thanks

Hi JT.

I always use all-purpose flour.

On February 03, 2018 at 09:40 am, Graziella said...
Hi! I just wanna thank you for sharing this's fantastic! I've already tried to make puff pastry, but never succeded before. I've just brought out my "vanilla sugar puff pastry fingers" and they are so tasty and crispy. A big hug from Italy... i'll keep following you! Bye! ;)
On February 22, 2018 at 12:53 am, Sangeeta said... can you be so perfect with your recipe.i wonder..there are many more recipes available on You Tube but none of them are as easy and perfect as yours. made the puff pastry and it turned out exactly like the picture. I am so glad to have discovered your website. If you ever visit India, I would like to personally invite and make each of these items on your website for you. I didn't do the egg wash though but it still turned out well. Why is the egg wash required? Also i prefer baking without eggs as i don't like the smell of egg. What will be the substitute of egg in your recipes. Eg: 1 egg= ?? Also, to make it lil healthier, can wheat flour be used? Thanks a ton. Sangeeta

I am so glad you like my recipes.. The egg wash is just for getting a beautiful golden color to the baked puff pastry.. it can be optional in this case. Though I never use egg substitutes i've been reading about substituting eggs in various recipes like here,dpr_1.0,f_auto,fl_lossy,q_auto,w_940/v1456344344/msi/baking-without-eggs_rez1ik.jpg 

I never tried any of these substitutions and for sure they won't be able to work in all the cases .. but worth trying 




On March 17, 2019 at 04:59 pm, Anjali said...
Made lemon cream cheese and apple danishes. Worked great! Thanks for the recipe.

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