Easy Puff Pastry Recipe [Rough Puff Pastry]
This easy puff pastry uses a simple and unique method to create a light, flaky, layered pastry in a fraction of the time. This recipe requires only 20 minutes of active prep time, 2 roll outs, and one chilling period. No multiple turns, folds, chill and rolls required. The pastry is incredibly tender and airy with lots of pillowy layers.
Equipment
- large food processor (recommended but essential)
- kitchen scale (recommended but not essential)
- Rolling Pin
Ingredients
Butter layer:
- 6 tablespoon salted butter I use Hiland Dairy
Puff pastry dough
- 266 grams (2 loose cups) all purpose flour (fluff, scoop, and level method if using a measuring cup)
- 4 grams (½ tsp) salt
- 280 grams (1 ¼ cup) salted butter I use Hiland Dairy
- 100 grams (½ cup) ice water
Flour for rolling out the dough:
- 2-3 tablespoon all purpose flour
Instructions
Prepare and chill the butter:
- Remove 2.5 sticks of butter (280 grams) from the refrigerator and cut each stick of butter into 32 cubes (each tablespoon of butter cut into 4 cubes) and place in a freezer safe plastic dish or bag.
- Place the butter cubes in the freezer until ready to use.
Prepare the butter layer
- Place 85.6 grams (6 tablespoon butter) in a small microwave safe bowl.
- Microwave on DEFROST for about 30 -35 seconds (time may vary per microwave) to barely soften the butter. You don't want there to be any melting occurring.
- Set aside.
Make the pastry dough:
- Add 2 cups of water and 1 cup ice to a medium bowl. Set aside.
- Add the flour and the salt to a large food processor.
- Remove the butter cubes from the freezer, add to the food processor and put on the lid.
- Pulse about 20 times until a course meal is formed with pea sized chunks of butter remaining.
- Measure out 100 grams of water from the bowl of ice water.
- Turn the food processor onto the dough setting (continuous) and slowly add the water in a steady stream to the running food processor.
- Continue to let the food processor run until the dough comes together into a ball on one side of the food processor
- Place 1 tablespoon of flour on a clean, cool work surface and spread out into an even layer.
- Turn out the dough onto the floured work surface and quickly knead the 2 tablespoon flour into the dough.
- Set the dough aside, place another 1 tablespoon flour on the work surface, and roll out to ¼ inch thickness.
- Spread 4 tablespoon softened butter in a thin layer all over the top of the dough sheet using an offset spatula or the back of a spoon.
- Trim the jagged edges off the dough so that it makes a symmetrical rectangle.
- Fold the dough in half length wise. Spread 2 tablespoon butter into a thin layer on top.
- Then fold the dough into thirds (letter style).
- Wrap the dough tightly in plastic wrap and place flat in the refrigerator.
- Chill for 1 hour.
- Place 1 tablespoon flour on a clean work surface and spread into a thin layer.
- Remove the dough from the refrigerator, unwrap, and place on the floured surface.
- Roll out to a thickness of ¼ inch.
- Use and bake the rough pastry according to your recipes directions. For 2 inch by 2 inch puff pastry squares I recommend brushing the top with cream or an egg wash and baking at 375 degrees for 25-27 minutes. Make sure the pastry dough sheet are VERY cold prior to baking so you may need to place them back into the refrigerator for up to 20 minutes prior to baking.
Notes
Keep the weather conditions in mind when working with pastry. Warmer weather may require more chilling time and you may even need to place the dough in the refrigerator after removing from the food processor, prior to rolling out.
This recipe calls for using a food processor but if that is not available then a stand mixer with a dough hook could be used. If you don't have either of these then you can combine the butter and flour using a pastry blender or even 2 knifes. Just make sure the butter stays cold and place in the refrigerator occasionally.
Exact measurements are important in the this recipe. Using a kitchen scale is best way to measure for accuracy. If you don't have a kitchen scale then just be aware you may need to adjust your water or flour to achieve the correct dough consistency.
Baking time and temperatures will vary greatly depending on the recipe it is being used for. Follow the directions for the recipe you are using the puff pastry dough for.
This dough can be kept in the refrigerator, with parchment paper or waxed paper, in between each layer and wrapped tightly in plastic wrap for up to 3 days. It can also be frozen for up to 3 months.
To help the puff pastry brown evenly, brush the top of the pastry (not the sides) with a thin layer of cream or an egg wash prior to baking.