Sure, no one really has time to time to make classic puff pastry at home. But this PERFECT homemade Quick and Easy Rough Puff Pastry though? Absolutely doable and absolutely recommended! Beautifully flaky, buttery, delicious puff pastry from scratch that tastes infinitely better than frozen, store-bought puff pastry and it only takes 30 minutes of your time? Almost too good to be true!
Updated: January 2016
I first published this rough puff pastry recipe in December 2014, just a few months after I started this blog. I loved the recipe then and I love the recipe still and I’m very proud of it. I’ve also made it many times since then. The one thing I wasn’t quite proud of though was the pictures in that original post. So I decided to finally update this rough puff pastry post with better photos, step-by-step instructions and tips, and how and WHY you should make this quick & easy rough puff pastry!
Originating from France, classic puff pastry is made using a dough called détrempe (pronounced day-trahmp, a basic dough made with flour, water and butter) to which you add more butter, roll it out, fold it, turn it, roll it out, fold it, turn it and on and on till you have made several such turns. This process is called “turning the dough” and the idea is to distribute the butter evenly in layers throughout the dough. When this dough bakes, the moisture in the butter and dough turns to steam and lifts the layers in the dough (which is what puts the “puff” in puff pastry) resulting in thin, crispy, buttery layers of delicious pastry!
And the fact is, homemade puff pastry is infinitely better than store-bought, and I’m not just saying that to sell you this recipe. This really is an observable fact. Mass-produced puff pastry available at the store, often uses sub-standard ingredients and the difference between that and the stuff you make yourself at home with love and care is pretty easy to tell. But the thing is, classic puff pastry is an absolute pain in the ass to make. So if someone has already done it for you and it’s frozen and it’s available at the store, then there’s no reason to boycott them altogether. I do still use store-bought puff pastry for emergencies, because life ain’t always planned, you know.
But what if I told you that there’s a cheat’s version of puff pastry out there? A rough puff pastry, a QUICK AND EASY Rough Puff Pastry, that only takes 30-45 minutes of your time (30 on a cold day and 45 on a hot summer day), and that it’s just as good as the real deal and tastes downright phenomenal? Imagine the things you can do with it – chicken/beef pot pies, sausage rolls, tarts, turnovers, and all kinds of sweet and savoury delicious filled pastries! If you like store-bought puff pastry to make all this and more, you’re going to LOVE this perfect homemade quick and easy rough puff pastry recipe! Seriously, you won’t believe how good the final result is until you try it.
So why should you be making this rough puff pastry dough at home at least once in a while?
– It’s cheaper to make your own puff pastry at home.
– Tastes better. Seriously, it’s not even close. I cannot stress this enough.
– Since all the ingredients are ice cold and the butter is grated and frozen before use, it makes it easier to handle the dough – to roll it out and fold the dough.
– There are two lamination steps which increase the number of buttery lamination layers, with fewer folds (basically that means better results with less effort). The sign of a good puff pastry dough (classic puff pastry or rough puff pastry) is the lamination layers. To laminate a dough you need to incorporate layers of butter into the dough by repeatedly rolling out and folding the dough and butter together which results in beautiful paper-thin layers as you can see in the pictures of this rough puff pastry.
Classic puff pastry takes several hours to make with lengthy resting steps in the middle, but this Quick and Easy rough puff pastry recipe cuts it down to about 30-45 minutes (not counting the non-active prep time to freeze the ingredients). Yet, the pastry still comes out unbelievably well. Those beautiful flaky layers puff up as they bake (not to the same extent as classic puff pastry, but this difference is quite negligible to me). And the recipe is quite flexible too. You can use less butter if you prefer, and you will still get deliciously puffy, flaky pastry.
Take a look at that lamination in the photo at the bottom of the post, if you don’t believe me. Doesn’t that look beautiful? Perfect homemade quick and easy rough puff pastry achieved in 30 minutes (might be about 45 on a hot day)! I have stored this rough puff pastry in the fridge for up to 5 days (and up to a month in the freezer). After using the dough, the remaining scraps could maybe re-rolled once. However if you handle it too much, the lamination layers will be lost.
This recipe is an absolute godsend if you’re entertaining guests or hosting a party or family festivities. Good quality puff pastry is the perfect base for tasty appetizers and party food. In fact, this pastry is so good, I find myself eating just the puff pastry and loving it every time I make this.
- 2.1oz / 60g butter, grated and frozen
- 7oz / 200g butter, grated and frozen
- 12.3oz / 350g flour, that has been kept in the freezer for a couple of hours
- 8-10 tbsp of ice cold water (I used about 9.5 tbsp)
- 1 tsp salt
- ½ tsp lemon / lime juice (optional)
- In a bowl, combine the flour, salt and the 60g of butter. With your fingers quickly rub the butter into the flour.
- Add the lemon and water, a tablespoon at a time, while mixing with a wooden spoon or your finger tips to bring the dough together.
- Add enough water to form a firm dough (that is not tacky or too wet).
- Knead the dough on a floured surface for about a minute, and leave it to rest for about 5 minutes (in the fridge).
- Roll the dough out into a long rectangle.
- Sprinkle 100g of grated butter on ⅔rds of the area of this rectangle.
- Fold over the portion without butter, towards the middle.
- Then fold over the other end, over the first fold. You completed one fold (while laminating butter).
- Turn the dough 90 degrees and roll it out to form another long rectangle.
- Repeat with the rest of the butter and fold over, (completed 2nd fold with second lamination) and turn 90 degrees. Now you have incorporated all the butter in two folds.
- Complete 3 more folds so you have folded the dough about 5 times. You shouldn't need to refrigerate between folds, if you work quickly, HOWEVER if it's a hot day and the butter starts to seep through, keep the dough in the freezer for about 10 minutes to harden the butter and continue.
- After the fifth and final folding, wrap the dough in plastic wrap and store it in the fridge until needed.
- Let it rest for at least 4 hours before using.
- If you're not using it right away, cut the dough in half, wrap individual pieces in plastic wrap and store in the freezer.
If you cut into the dough, you should see those beautiful lamination layers. That’s what we’re looking for!
With a quick & easy rough puff pastry recipe like this why depend on store-bought puff pastry anymore? After all you know exactly what goes in your pastry and you don’t have to worry about preservatives and stuff.
If you want to know how it comes out, here’s some Mini Creamy, Cheesy Chicken Pies that I made recently using puff pastry that I made using this recipe! You can still see how light and flaky it is, and take my word for it, it tasted insanely good!
Here are some more recipes on the blog that you can make using this rough puff pastry recipe!
So save, share and pin this tutorial and make your own puff pastry right at home and then even save a batch in your fridge. This rough puff pastry has been a lifesaver for me on many occasions! How do you like your puff pastry? Savoury or sweet?
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