Homemade Rough Puff Pastry
Homemade Rough Puff Pastry Dough is easy to throw together and is made from just three ingredients – flour, frozen grated butter and icy cold water!
Ingredients
- 2-1/2 cups AP flour
- 1-1/4 cups frozen salted butter, grated (equal to 2-1/2 sticks)
- 2/3 cup icy cold water
Instructions
- Place the flour in a large mixing bowl
- Add the 10 Tbsp of frozen, grated salted butter and stir with a fork until everything is well combined and you have lots of little pea size pieces of butter coated in the flour
- Add the icy cold water and stir with the fork until it ls all mixed together
- Sprinkle your hands with flour and get in the bowl and knead the dough together with your hands until it forms a ball.
- Empty the ball out on to a lightly floured surface
- Sprinkle some flour on your rolling pin and roll the dough out in to a large rough rectangle. Fold the dough in to thirds, turn a quarter turn, then roll out in to a rectangle again. Fold the dough in to thirds again, turn a quarter and repeat that process six times.
- Divide the dough in to two pieces, wrap each tightly in plastic wrap, place in a Ziploc bag and let rest in the refrigerator for at least an 1-2 hours, but up to 48 hours before using it.
- When ready to use, let dough sit on the counter for 15-20 minutes before rolling out.
Notes
A couple of tips for making this recipe:
- You have to plan ahead when making this dough, so a good rule of thumb is to make it the day before you want to use it. I will throw it together the night before so it’s ready to use any time the next day!
- Your ingredients have to be SUPER cold. That starts with the butter. I always keep sticks of butter in the freezer so I can make biscuits (and now puff pastry too.) When it’s time to make your recipe, you can pull it out of the freezer, grate it quickly on a cheese grater, then return the plate to the freezer to keep it nice and cool until you need it in the recipe.
- Make sure you use icy cold water for this too! Just half fill a cup with ice and cover with water and let it hang out for a minute or two till it’s nice and cold. Then remove any remaining ice and measure out what you need when it’s time!
- I like to freeze up my hands a little bit prior to touching dough too – just run them under super cold water and dry before bringing your dough together.
- You can absolutely do this in a food processor – just pulse the flour and butter together, then pulse in the cold water until the dough comes together!