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Rough Puff pastry.
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5 from 7 votes

Quick & Easy Rough Puff Pastry (VIDEO)

This quick and easy rough puff pastry recipe is perfect for anyone who wants to enjoy the light, crisp buttery layers of puff pastry but doesn't have time to be making puff pastry the traditional way.
Prep Time1 hour
Waiting Time4 hours
Total Time5 hours
Course: Dessert
Cuisine: French
Servings: 6
Calories: 402kcal
Author: Katalin Nagy

Ingredients

  • 270 g Bread flour high protein content flour
  • ½ teaspoon Salt
  • 200 g Unsalted butter cold, cut into small chunks
  • ½ teaspoon White vinegar
  • 135 g water very cold

Instructions

Prepare the rough puff pastry dough

  • Measure water and vinegar, mix them in a small bowl and place them into the freezer for 10 minutes
  • Cut butter into small chunks and pop them into the freezer for 10 minutes
  • Mix high protein content flour with salt in a large bowl
  • Add the cold butter chunks into the flour and toss the mixture with your fingers until all pieces of butter are separated and completely coated in flour. Work as quickly as possible
  • Using a rubber spatula, start adding the water-vinegar mixture to the flour slowly. Be mindful of the water, you might not need all of it, stop adding water as soon as the dough is moist enough but you do not want to make it wet. Add just enough water so that all of the dry dough pieces and flour bits at the bottom of the bowl become incorporated.
  • Once water is added, gently knead the dough for 10-20 seconds just until it comes together. You should have smaller and bigger butter chunks left in the dough. Do not overwork it.
  • Wrap the dough into a plastic wrap and refrigerate for one hour

Lamination process

  • Use Silicone baking mat to make the rolling and folding easier. Use as little extra flour as possible and work as quickly as possible.
  • Prepare a 6-fold rough puff pastry; Roll the dough into 25x45cm / 10x18inch, fold the top third into the middle, then fold the bottom third into the middle. Now you will get an envelope shape that has an "open edge" on the top and a "closed edge" on the bottom. Rotate by 90 degrees to the right so you will get the "open edge" on the right and the "closed edge" on left.
  • Your first fold is done, repeat it 6x. Rest the dough for 30-60 minutes either in between each fold (if your kitchen is warm) or in between 2 folds. Do not make more than 2 folds at once without resting the dough.
  • After the 6th fold, refrigerate the rough puff pastry dough for 1 hour before using it

Baking

  • Bake the pastry according to the recipe.

Video

Notes

  1. Make sure to measure the ingredients using a digital scale
  2. Use a silicon baking mat to turn and fold the puff pastry dough. The mat not only prevents the dough from sticking but also acts as a ruler while rolling
  3. Try to work in a cold kitchen environment under 18C / 64F. If at any point the pastry is too sticky, pop it back to the fridge to chill before proceeding with the next step in the recipe
  4. Try to use a minimum amount of dusting flour and use a pastry brush to brush off any excess before folding.

Nutrition

Calories: 402kcal | Carbohydrates: 33g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 199mg | Potassium: 53mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 834IU | Calcium: 16mg | Iron: 0.4mg