A quick and easy rough puff pastry recipe for deliciously crispy, flaky, buttery puff pastry that you can make from scratch in 30 minutes.EASY - This is an EASY version of classic puff pastry. If you're making this for the first time, read the whole recipe + post first and don't rush through the process of making this. The dough may require chilling time in between if it's a very warm day. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions.You can access metric weight measurements using the toggle button below the ingredient list.
7ozunsalted buttergrated and frozen (weigh the butter after grating it)
12.3ozAP flourthat has been kept in the freezer for a couple of hours
8-10tbspice cold waterI used about 9.5 tbsp (142mL)
1/2tsplemon / lime juice(or white vinegar)
In a bowl, combine the flour, salt and the 60 g / 2.1 oz 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 (about 6 – 7 inches wide, and 15 – 16 inches long).
Sprinkle 100 g / 3.5 oz of grated butter on 2/3rds 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 (about 5 – 6 inches wide, and 15 – 16 inches long).
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 2 hours before using. (I prefer to leave it longer, even overnight for best results.)
If you're not using it right away, cut the dough in half, wrap individual pieces in plastic wrap and store in the freezer.
NOTES on bakingUse this rough puff pastry in any recipe that calls for puff pastry. Follow the instructions in the recipe to bake. Usually puff pastry is baked in an oven preheated to between 350°F - 400°F, and baked until golden brown.