Rough Puff Pastry (Puff Pastry Cheat)

Rough Puff Pastry is a cheater’s version of Puff Pastry. It’s just as flaky, buttery, and delicious but with less work.

Key Ingredients

All-Purpose Flour

Unsalted Butter



- STEP 1 -

Grate Frozen Butter: Using a box grater or food processor grate frozen butter then return to the freezer for 10 minutes.

- STEP 2 -

Make the Dough: Combine flour, sugar, and salt then add 1/2 frozen butter and toss.  Add ice-cold water and knead until a shaggy dough forms.

- STEP 3 -

Roll Dough: On a lightly floured work surface roll dough into a long rectangle until it is about ½ - ¾ inch thick.  Dust with additional flour as needed to prevent sticking.

- STEP 4 -

Lamination: 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.

- STEP 5 -

Fold Dough: 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.

Repeat: Rotate the dough 90 degrees and gently roll the dough into a rectangle again. Repeat the lamination and folding two more times.

- STEP 6 -

Refrigerate:  Wrap dough tightly in plastic and refrigerate for 1 hour.  The dough can also be frozen for future use.

- STEP 7 -