Making classic puff pastry can sound intimidating and time-consuming. From the big block of butter that is wrapped in dough and then rolled and folded to hours of refrigeration, it is one of those things that seems like it should be left up to the experts. But this rough puff pastry is easy and tastes so much better than store-bought frozen puff pastry. We use it for everything from our cherry puff pastry turnovers and mini puff pastry apple pies to our puff pastry breakfast tart and turkey pot pie with puff pastry.
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Puff Pastry vs Rough Puff Pastry
The biggest difference between full puff and rough puff pastry is how the butter is incorporated. In traditional full puff pastry, a slab of butter is wrapped in dough, then rolled and folded multiple times, creating alternating layers of dough and butter. Rough puff pastry (or cheater puff pastry) is made by breaking the butter into smaller pieces, layering it in the dough, and then folding and rolling the pastry to create the flaky layers. While it is not as good as the real deal, it still produces flaky, buttery layers.
There are versions of rough puff pastry that incorporate the smaller pieces of dough into the flour mixture using a fork or food processor, similar to how pie crust is made. Our homemade rough puff pastry recipe uses grated butter wrapped in dough and folded and rolled, so it is closer to traditional puff pastry.
Key Ingredients and Substitutions
For this rough puff pastry, you only need five ingredients: butter, all-purpose flour, sugar, salt, and ice-cold water.
The ingredient measurements are listed in the printable recipe below.
More About the Butter
Splurge on a more expensive butter. You want butter with a higher fat and lower water content. We prefer using European unsalted butter. If you are using salted butter, you can omit the addition of salt to the flour mixture.
Grating the butter. Using the large holes of a box grater or a food processor with a medium shredding disk, grate the frozen butter. Both methods have pros and cons: grating by hand takes longer, but there is less “butter waste” than using the food processor. If using a box grater, you might need to stick the butter back in the freezer for 10-15 minutes since it will begin to warm up as you grate it. Cover the grated butter and stick it back in the freezer as you prepare the dough.
Keep the butter cold. Warm butter will combine with the flour, resulting in a tougher pastry without flaky layers. Cold butter creates layers within the flour, so as the pastry bakes, the butter melts, creating steam, resulting in tender, flaky layers. If you notice the butter getting warm and mushy during the folding and rolling process, place it in the freezer for 20 minutes.
Uses for Puff Pastry
Rough puff pastry is a must-have in the freezer. It is flaky, buttery, and easy to work with, perfect for making appetizers, hearty pot pies, desserts, and breakfast tarts. Here are a few recipes we love to make with puff pastry.
How to Make Rough Puff Pastry
Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.
Pro-tip: Keep everything cold. Chill your bowl, bench scraper, and other tools to help keep the dough cold.
1. Grate the Butter: Working quickly, grate the sticks of frozen butter using the large holes of a box grater or a food processor with a medium shredding disk. If the butter gets too soft, place it back in the freezer for 20 minutes.
2. Toss Butter with Flour: Place grated butter back in the freezer for 10 minutes, then toss with 2 tablespoons of all-purpose flour until coated. Return the butter to the freezer.
3. Combine Ingredients: Whisk together flour, sugar, and salt in a medium bowl. Add half of the frozen grated butter and toss to coat. Return the remaining butter to the freezer.
4. Add Cold Water: Begin adding ice-cold water one tablespoon at a time and mix with a fork until shaggy pieces form.
5. Knead Dough: In a bowl, knead the dough with your hands to form a large shaggy ball. Transfer the dough to a lightly floured work surface. Add an additional tablespoon of ice water to the smaller piece of dough left in the bowl and knead to combine. Transfer the remaining dough to the work surface and knead a couple of times. The dough will look mostly hydrated, but some dry spots will remain.
6. Roll Dough: Lightly flour the work surface, and using a rolling pin, roll out the dough into a long rectangle about ½ – ¾ inches thick. Dust with additional flour as needed to prevent sticking. Tip: Flip the dough over once or twice to make sure it isn’t sticking to the work surface.
7. First Turn: Gently remove any excess flour using a pastry brush. Place the short side of the rectangle so that it is facing you, and cover the bottom two-thirds of the dough with half the remaining grated butter. Fold the dough into thirds by folding the top third down over half the butter and then folding the bottom third up over the top.
8. Second Turn: Rotate the dough 90 degrees and gently roll it into a rectangle again. Place the short side towards you and add the remaining grated butter to the bottom two-thirds of the dough. Fold the dough into thirds by folding the top third down over half of the butter and folding the bottom third over the top.
9. Third Turn: Rotate the dough 90 degrees and roll it into a rectangle. Fold the dough into thirds again, this time without butter. Wrap the dough tightly in plastic wrap and refrigerate for 1 hour. After the dough has chilled for at least an hour, roll it out and cut as needed for the recipe. Tip: When cutting puff pastry, use a sharp, floured knife to prevent the layers from getting squished.
Recipe Tips and Notes
- It is important to keep everything cold. If the butter or pastry gets too warm during the folding and rolling stages, place it back in the freezer. Ensure it’s been chilled before baking your puff pastry to get those distinct flaky layers.
- Flip the dough over once or twice to ensure it doesn’t stick to the work surface. If it starts to stick, dust a little flour underneath it.
- Using a pastry brush, remove excess flour between each fold. If too much flour is incorporated, the dough could become too dry and cracked.
- When cutting puff pastry, use a sharp floured knife to prevent the layers from getting squished.
- When using frozen puff pastr,y allow it to thaw overnight in the refrigerator.
Frequently Asked Questions
Puff Pastry is a flaky, buttery pastry made from laminated dough (dough made from alternating layers of dough and butter). When it is baked, the liquid in the butter melts, and the water steams, creating puffy layers.
Yes, it can be frozen for up to 3 months. Before using it, let it thaw overnight in the refrigerator.
You can store unbaked puff pastry wrapped tightly in plastic wrap in the refrigerator for up to three days.
Puff pastry contains more fat than shortcrust. As a result, shortcrust won’t puff or separate into layers. Like puff pastry, it can be used for both sweet and savory recipes.
Rough puff pastry can be used in place of traditional puff pastry. It can be used to make sweet or savory tarts or pies, turnovers, galettes, palmiers, beef Wellington, and the list goes on and on.
Yes and no. Poking holes in puff pastry (also referred to as “docking” or ”venting”) helps prevent it from puffing up by releasing steam as it cooks. Common recipes requiring docking or venting would be when you are blind baking or making a pastry with a larger filling.
Must Try Puff Pastry Recipes
Looking for the best recipes that use puff pastry? Try these other favorites:
- Leftover Turkey Pot Pie with Puff Pastry – This one-pan pot pie is an easy comfort food recipe made with tender turkey, veggies, and delicious gravy topped with a flaky, buttery puff pastry crust. It’s perfect for those Thanksgiving leftovers.
- Puff Pastry Breakfast Tart with Bacon and Eggs – This breakfast tart is complete with buttery, flaky puff pastry, a cheesy shallot mushroom spread, crispy bacon, and sunny-side-up eggs.
- Goat Cheese and Caramelized Onion Tartlets – These mini tarts combine sweet caramelized onions, tangy goat cheese, and buttery puff pastry for the perfect holiday appetizer.
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Rough Puff Pastry (Puff Pastry Cheat)
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Equipment
- Box Grater or Food Processor
- 2 Medium Bowl
- Rolling Pin
Ingredients
- 1 ½ cups unsalted butter frozen
- 1 tablespoon sugar
- 1 ½ teaspoons kosher salt
- 2 tablespoons all-purpose flour, for the grated butter
- 2 ½ cups all-purpose flour plus more for dusting
- 8-10 tablespoons ice-cold water
Instructions
- Grate frozen butter on the large holes of a box grater. Work quickly since the frozen butter will begin to soften as you grate. Refreeze if it gets too soft. Or grate butter using a food processor with a medium shredding disk.
- Place grated butter back into the freezer for 10 minutes then toss with 2 tablespoons of all-purpose flour until coated. Return to the freezer.
- Whisk together sugar, salt, and flour in a medium bowl. Add half of the frozen grated butter and toss to coat. Return remaining grated butter to the freezer.
- Add the ice-cold water to the butter and flour mixture one tablespoon at a time and mix with a fork until shaggy pieces form.
- With your hands knead the dough in the bowl to form a large shaggy dough.
- Transfer the dough to a lightly floured work surface. Add an additional tablespoon of ice water to the smaller piece of dough left in the bowl and knead to bring them together. Transfer the remaining dough to the work surface and knead a couple of times. The dough will look mostly hydrated but some dry spots will remain.
- Roll the dough into a long rectangle until it is about ½ – ¾ inch thick. Dust with additional flour as needed to prevent sticking. Tip: flip the dough over once or twice to make sure it isn’t sticking to the work surface.
- First Turn: Place the short side of the rectangle so that it is facing you and cover the bottom two-thirds of the dough with half the remaining grated butter. Fold the dough into thirds by folding the top third of the dough down over half the butter and then folding the bottom third up over the top.
- Second Turn: Rotate the dough 90 degrees and gently roll the dough into a rectangle again. Place short side towards you and add remaining grated butter to bottom two-thirds of the dough. Fold the dough into thirds by folding the top third of the dough down over half of the butter and folding the bottom third over the top.
- Third Turn: Rotate the dough 90 degrees and roll it into a rectangle. Fold the dough into thirds again. This time without butter.
- Wrap dough tightly in plastic and refrigerate for 1 hour.
- After the dough has been chilled for an hour roll and cut as needed for the recipe.
