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Homemade Rough Puff Pastry Dough

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This Homemade Rough Puff Pastry Dough is a quick and easy way to make flaky, buttery pastry at home. It’s perfect for savory pies, tarts, and pastries. With a few simple ingredients and some technique, you’ll have perfectly flaky layers every time.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter, cold and cubed
  • 1/2 cup ice-cold water (more if needed)
  • 1 tablespoon lemon juice (optional, helps with flakiness)

Instructions

  • In a large bowl, combine the flour and salt.
  • Add the cubed cold butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
  • Make a well in the center of the mixture and pour in the ice-cold water and lemon juice (if using). Mix with a fork until the dough starts to come together.
  • Turn the dough out onto a lightly floured surface and knead it a few times until it forms a rough ball. Be careful not to overwork the dough.
  • Roll the dough into a rectangle about 1/2 inch thick. Fold the dough into thirds like a letter.
  • Turn the dough 90 degrees and roll it out again into a rectangle. Fold it into thirds again.
  • Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  • Repeat the rolling and folding process 2-3 more times for maximum flakiness, allowing the dough to chill in between each fold.
  • Once you’ve completed the folds, the dough is ready to be used. Roll it out to the desired thickness for your recipe.

Notes

  • Make sure the butter is very cold to achieve the best layers and flakiness.
  • You can make the dough ahead of time and refrigerate it for up to 2 days or freeze it for up to 1 month.
  • For even more layers, refrigerate the dough overnight after the final fold.
  • This dough can be used for savory or sweet recipes like pies, tarts, or turnovers.

Nutrition

Find it online: https://deliceflash.com/homemade-rough-puff-pastry-dough/