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Rough Puff Pastry aka. 15 Minute Puff Pastry

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  • Author: Bake to the roots
  • Prep Time: 15
  • Total Time: 75
  • Yield: 1 1x

Description

Quick and easy version of a puff pastry dough


Ingredients

Scale
  • 1 cup (130g) all-purpose flour
  • 1/4 tsp. salt
  • 5 oz. (140g) cold butter
  • 1/3 cup (80ml) ice water

Instructions

  1. In a bowl mix flour and salt. Add the butter in small pieces and toss. Use a pastry blender and cut the butter/flour mixture until you get small crumbs – peasize is fine. Add the water and mix in with a fork until the dough starts coming together a bit.
  2. Place the dough (it will be still crumbly) on a floured surface and form into a square – you will see pieces of butter and some spots with flour, but that is fine – it will come together at some point. Flour a rolling pin and press/roll the dough into a long rectangle (about 10 inches/26cm long). Fold the long ends towards the middle, one over the other, so you get a package that is 1/3 of the original size with 3 layers. Rotate that package, so the open side faces towards you and roll out again to a long rectangle. Repeat the folding, rotating and rolling out – all in all 7-8 times. Each time you roll out the dough it gets smoother – use some flour if it starts sticking to the surface or rolling pin.
  3. If your done with the rolling/folding, wrap in plastic wrap and place in the fridge for at least 1-2 hours or overnight. Use it for your favorite puff pastry recipe. You can also freeze the dough and use it some other time if you like.

Notes

  • Enjoy rolling.