Make this homemade rough puff pastry recipe the next time you need puff pastry. I promise you won’t be sorry. This dough is so light, buttery and flaky you are going to love it. It’s delicious and easy to make with detailed step by step instructions.
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🌟 About This Recipe
- It's very easy all butter puff pastry.
- It's delicious buttery and flaky.
- It's the perfect recipe to use, if you can't buy ready-made puff pastry.
- It can be used for any recipe that asks for puff pastry.
💭 Recipe Tips
Use plain flour (all-purpose or weak flour) for this recipe, plain flour has less gluten than bread flour, which will help make the pastry soft and flaky.
Prepare the butter
- The butter must be chilled before starting.
- Grate the butter or use a vegetable peeler to shave it into thin pieces. Having the butter grated and well chilled makes it easier to work into the dough.
- Weigh the chilled butter after grating into three portions, one at 60 grams, and the other two at 100 grams each. Then place the weighed butter portions back in the fridge until needed. If the butter is weighed before grating, you will lose some of the butter weight after grating, because some of it will stick to the grater.
- You can use either salted or unsalted butter for the recipe.
When making the dough
- Refrigerate the dough as indicated in the step by step instructions. Working with a chilled dough is easier to work with.
- If at any time the dough is breaking up or becoming too soft to work with, put it in the fridge for about 15 minutes or until it has firmed up.
- When you are more experienced in making the dough, you could skip some or all of the chilling times.
About the water
- Use very cold water, it can be straight from the fridge, or add a few ice blocks to the water and allow it to chill before measuring.
Please read the above tips before starting the recipe.
🍳 Instructions
Don’t be put off with all the steps below. This recipe is not complicated and once you are familiar with the process and know what to expect, this recipe can be made in less than 30 minutes.
1. Making and shaping the dough
Making the dough
1. In a bowl add 60 grams of cold grated butter to the flour.
2. Use your fingertips to quickly work the butter into the flour, until it looks like coarse breadcrumbs.
3. Add about 150 ml of chilled water and mix together with your hand, until it just comes together.
Tip: The amount of water that is needed can vary, depending on the flour and temperature of the day. So, you could end up using a little less or a little more water.
4. The dough should be firm and not sticky to the touch and still feel cold.
5 and 6. Place the dough onto a lightly floured surface and knead for about a minute. The kneading will make the dough smoother and less crumbly, making it easier to roll.
7. Wrap the dough in plastic and refrigerate for 5 minutes.
Refrigerate for 5 – 10 minutes.
Tip: The dough can be refrigerated for longer if the butter has softened and become warm, which can happen in hot conditions. Chill the dough for at least 15 - 20 minutes before moving on to the next steps.
Tips for shaping the dough and how to fold rough puff pastry.
8. Use your hands to shape the dough into a rectangle, placing it onto a light floured surface, in a lengthwise direction facing you.
9. Use a rolling pin, roll the dough in a lengthwise direction to increase the length slightly.
10. Then change the direction of the rolling pin to widen the dough slightly.
11. Repeat these steps several times (rolling more in the lengthwise direction) until the dough measures about 39 cm long and 18 cm wide. The edges of the dough should be reasonably straight and even, see steps 12 - 15 on how to achieve this.
Tip: When rolling the dough, lift it occasionally from the bench and dust underneath with a little flour, this will stop it from sticking to the surface.
12 - 15. As you roll the dough, stop every so often and use your hands to push in the edges of the dough straight. Continue rolling and straightening the edges until the dough measure about 39 cm long and 18 cm wide.
2. First Lamination - Folding With Butter
16. Use a ruler to measure and lightly mark the dough about one-third of the way up from the bottom edge.
17. Use your fingers to spread 100 grams of chilled butter onto the top two-thirds of the pastry, and gently press it down.
18. Fold the lower one-third up onto the grated butter in the centre.
19. Then fold the top one-third over the top. Wrap the dough in plastic and refrigerate for 5 - 10 minutes.
Refrigerate for 5 – 10 minutes.
3. Second Lamination - Folding With Butter
Before rolling the dough, turn the dough so that the smooth surface is facing up and it’s in a lengthwise direction as pictured below.
The second lamination and folding follow the same process as the first lamination/folding.
20. Roll the dough and shape as before into a 39 cm by 18 cm rectangle.
21. Use a ruler to measure, and lightly mark the dough about one-third of the way up from the bottom edge. Use your fingers to spread the remaining 100 grams of chilled butter onto the top two-thirds of the pastry, and gently press it down.
22. Fold the lower one-third up onto the grated butter in the center.
23. Then fold the top one-third over the top. Wrap the dough in plastic and refrigerate for 5 - 10 minutes.
Tip: When rolling the dough be careful not to squash and flatten the edges. Try and get the edges to be of a similar thickness as the rest of the dough.
Refrigerate for 5 – 10 minutes.
4. Third Lamination - Folding Without Butter
Before rolling the dough, turn the dough so that the smooth surface is facing up and it’s in a lengthwise direction as pictured below.
The third, fourth, and fifth folding is done without butter.
24. Roll the dough and shape as before into a 39 cm by 18 cm rectangle.
25. Lightly mark the dough about one-third of the way up from the bottom edge.
26. Fold the lower one-third up onto the center. Then fold the top one-third over the top. Wrap the dough in plastic and refrigerate for 5 - 10 minutes.
Tip: Don’t worry too much if the dough doesn’t exactly match the measurements of 39 x 18 cm. It’s okay if there is a variation of 1-2 cm either way.
Refrigerate for 5 – 10 minutes.
5. Fourth Lamination - Folding Without Butter
Before rolling the dough, turn the dough so that the smooth surface is facing up and it’s in a lengthwise direction as pictured below.
27. Roll the dough and shape as before into a 39 cm by 18 cm rectangle.
28. Lightly mark the dough about one-third of the way up from the bottom edge.
29. Fold the lower one-third up onto the center. Then fold the top one-third over the top. Wrap the dough in plastic and refrigerate for 5 - 10 minutes.
Refrigerate for 5 – 10 minutes.
6. Fifth Lamination - Folding Without Butter
Before rolling the dough, turn the dough so that the smooth surface is facing up and it’s in a lengthwise direction as pictured below.
30. Roll the dough and shape as before into a 39 cm by 18 cm rectangle.
31. Lightly mark the dough about one-third of the way up from the bottom edge.
32. Fold the lower one-third up onto the center. Then fold the top one-third over the top. Wrap the dough in plastic and refrigerate for at least 4 hours or overnight before using.
Refrigerate for 4 hours or overnight before using.
🌡️ Storage
How To Store Rough Puff Pastry?
33. After refrigeration cut the dough into two even-sized pieces and tightly wrap in plastic. It can be stored in the fridge for about 5 days.
How To Roll Rough Puff Pastry?
34. Take one half of the chilled rough puff pastry dough and roll out lengthwise, so that it increases slightly in length.
Tip: The dough will be firm at first but will soften as you continue to roll. If you find the dough too firm to roll, leave it on the bench for 5 minutes before rolling.
35. Rotate the dough a quarter turn and use the rolling pin to roll the dough out to form a square.
36. Continue to roll and rotate the dough, while keeping a square shape. Roll until about 33 – 35 cm square, which will make the dough about 3 - 5 mm thick and ready to be used.
Don't be tempted to roll the dough larger than 33 - 35 cm size, it will make the dough too thin and it may not rise properly.
37. While rolling, occasionally lift the dough and dust underneath with flour.
This recipe makes about 780 grams of dough and will make 2 sheets of pastry, 3-5 mm thick and about 33 – 35 cm square.
Yes, homemade puff pastry can be frozen. Wrap the dough tightly in several layers of plastic and freeze for up to three months. To use, transfer the frozen dough from the freezer to the fridge and allow it to thaw overnight before rolling.
Rough puff pastry can be used in any recipe that calls for the use of puff pastry. It can be used to make sausage rolls, pies, quiches, sweet puff pastry tarts, appetizers and a lot more.
Always preheat the oven to 200°C before baking the pastry, if you don’t the pastry won’t cook properly, making it greasy and not flaky. Bake until the pastry is puffed and golden brown and use the recipe you are making as a guide for baking times.
Rough Puff Pastry vs Puff Pastry
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📋 Recipe Card
Easy Rough Puff Pastry
EQUIPMENT
- Metric scales
- Large mixing bowl
- Metric jug
- Grater or vegetable peeler
- Rolling pin
- Ruler
- Plastic food wrap
INGREDIENTS
- 260 grams cold butter salted or unsalted
- 150 ml cold water + a little extra if needed
- ½ teaspoon white vinegar
- 350 grams plain flour all purpose or weak flour
- 1 teaspoon salt
INSTRUCTIONS
Advanced Preparation
- Grate or use a peeler to shave the butter then divide into three portions, make one 60 grams and the other two 100 grams each, then place back into the fridge to chill and leave there until needed.Note: Weigh the butter after grating. Chill the water, you could use water straight from the fridge or chill tap water with a few ice blocks before measuring it. Once you have measured the water, mix in the white vinegar.
Making The Dough
- In a bowl, add the flour, salt and 60 grams of butter, use your fingertips to rub the butter into the flour, until it looks like coarse breadcrumbs.
- Add the vinegar and enough water to the dough so that it just comes together – it shouldn’t be too dry or wet. Place the dough on a light floured bench and knead for about a minute. The dough should be firm and not sticky. Cover with plastic and let it rest in the fridge for 5 minutes.Note: The amount of water that is needed can vary, depending on the flour and temperature of the day. So, you could end up using a little less or a little more water.
- Use your hands to shape the dough into a rectangle, placing it onto a lightly floured surface in a lengthwise direction facing you.Roll the dough out into a rectangle about 15- 18 cm wide and 38 – 40 cm long. As you roll the dough stop and measure, and use your hands to push the edges straight and gently pull on the corners to make them less rounded.
- Use your fingers and spread 100 grams of chilled butter on the top two thirds of the pastry. The butter does not have to completely cover the dough it can be patchy, lightly press the butter onto the dough. Fold the lower one third portion (without butter) up toward the middle, then fold the top third portion over the folded pastry.Tip: When rolling the dough, lift it occasionally from the bench and dust underneath with a little flour, this will stop it from sticking to the surface.
- Place the dough in the fridge for 5 - 10 minutes.
- Remove the chilled dough from the fridge, roll the dough in a lengthwise direction into a rectangle, about the same size as before, Spread the remaining 100 grams of chilled butter over the top two thirds of the pastry, then fold the lower third of the pastry to the middle, and fold the top third portion over the top.
- Place the dough in the fridge for 5 – 10 minutes.
- Remove the chilled dough from the fridge, roll the dough in a lengthwise direction into a rectangle, about the same size as before. Fold the lower third of the pastry to the middle, then fold the top third portion over the top.
- Place the dough in the fridge for 5 – 10 minutes.
- Repeat step 8 two more times, with 5 - 10 minutes chilling time in between.
- When you have finished, wrap the dough in plastic and place in the fridge for 4 hour or overnight before using.
- After chilling cut the dough into two even sized pieces and tightly wrap in plastic. It can be stored in the fridge for about 5 days, or it can be frozen for three months.
Making The Puff Pastry Sheets
- Take one half of the chilled rough puff pastry dough and roll out lengthwise, so that it increases slightly in length. Rotate the dough a quarter turn and use the rolling pin to roll dough out for form a square. Continue to roll and rotate the dough, while keeping a square shape. Roll until about 33 – 35 cm square, which will make the dough about 3 – 5 mm thick and ready to be used.
- Repeat the above for the remaining half of the dough or freeze it for another day.
Notes
Recipe was first published December 1, 2019. Updated March 6, 2020 with new images.
Dorothy Reid says
Perfect recipe to follow. Step by step and infallible. First time ever that I’ve made puff pastry and I am so proud of the result. Shop bought pastry used to make a passable, good pie but their quality has gone drastically downhill. Vowed never to use shop bought again after being so disappointed at new year at the steak pie I’d made. A waste of good steak! Now I can make my own. Thank you.
Harriet Britto says
Thank you.
Cathy says
I’ve been experimenting with different rough puff pastry recipes for several months now. I have to say that your descriptions , photos and recipe itself is one of the best that I found. Thank you!
Marilyn says
Thankyou so much your site is great on showing how to make puff pastry for someone like me who is not much of a cook. It's just perfect on INSTRUCTIOns
Harriet Britto says
I'm happy to hear that!