Desserts Pies Pie Crusts Pastry Crusts Rough Puff Pastry 5.0 (1) 1 Review 1 Photo This rough puff pastry dough bakes up deliciously light and flaky. It's quick to make compared to classic puff pastry — most of the time is for chilling. It can be used for savory or sweet recipes, like tarts, hand pies, or palmiers. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who has been working in Dotdash Meredith test kitchens since 2017. Her recipes and writing have appeared in over 10 nationally distributed print publications as well as on various digital platforms. Anna's recipes have been showcased on the covers of magazines such as Food & Wine and Southern Living. She is a member of Les Dames d'Escoffier Birmingham chapter. She has 10 years of experience developing recipes. You can learn more about Anna on her website, www.annatheoktisto.com, or on most social platforms @annatheo. When not in the kitchen, she can be found fostering puppies and hiking with her husband, son, and two dogs. Allrecipes' editorial guidelines Published on June 8, 2024 Save Rate Print Share Close Add Photo Prep Time: 30 mins Additional Time: 3 hrs Total Time: 3 hrs 30 mins Servings: 8 Yield: 1 pound rough puff Jump to Nutrition Facts Jump to recipe If you love to bake, pastry dough recipes are great ones to return to again and again to try in different ways and perfect over time. A rough puff pastry is essentially a no-frills way to make quick dough. There is little mixing involved, so the process is fairly easy, but you end up with a buttery, flaky pastry. Dough like this is great for hand pies, tarts, or other small baked goods. Add cold cubes of butter and ice cold water to your dry ingredients to create the dough. Since there are so few ingredients in this recipe, a good butter will really help the flavor. This recipe is similar to how you would make a pie dough, except you fold this rough puff dough over itself again and again, rolling it each time. That’s what helps create the puff part once baked. Dough for pies are also treated more delicately than this puff pastry. There is more care involved when making a pie crust while this recipe is a rough dough for a reason—it does not need to be so perfect. Taking care of your butter will be the most important part of the recipe. You don’t want your butter to melt before it goes in the oven, so it’s best to cube really cold butter. At different steps in the recipe, cover your dough or wrap it in plastic wrap and store in the refrigerator for about 20 minutes to keep the butter properly chilled. Editorial contributions by Keaton Larson Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 2 cups all-purpose flour, plus more for dusting ½ teaspoon kosher salt 1 cup cold unsalted butter, cubed ½ cup cold water Directions Place flour and salt in the bowl of a stand mixer fitted with a paddle attachment. Add butter and toss with your fingertips until evenly coated with flour. Dotdash Meredith Food Studios Add water to bowl. Mix on low speed until the dough forms a shaggy mass, about 45 seconds. Dotdash Meredith Food Studios Cover bowl with plastic wrap and refrigerate until butter is firm but not brittle, about 20 minutes. Transfer dough to a floured work surface and roll into a ½-inch-thick rectangle that is about 10 ½ x 6 inches. Dotdash Meredith Food Studios Fold one third of the longer side of the dough over the center third of dough. Fold the final third over the center (like you would fold a letter). Tightly wrap folded dough in plastic wrap and refrigerate until chilled, about 30 minutes. Repeat this process of rolling, folding and refrigerating 4 more times, turning the dough 90 degrees each time before rolling. Dotdash Meredith Food Studios Dotdash Meredith Food Studios After completing the final fold, wrap the dough tightly in plastic wrap and refrigerate until firm before using, at least 1 hour or up to 2 days. Dotdash Meredith Food Studios Cook’s Note If cutting the rough puff into other shapes, be sure to chill before cutting. It will retain its shape better when cutting.You can freeze the dough in a resealable bag for up to 3 months. I Made It Print Nutrition Facts (per serving) 317 Calories 23g Fat 24g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 317 % Daily Value * Total Fat 23g 30% Saturated Fat 14g 72% Cholesterol 61mg 20% Sodium 83mg 4% Total Carbohydrate 24g 9% Dietary Fiber 1g 3% Total Sugars 0g Protein 3g 7% Vitamin C 0mg 0% Calcium 12mg 1% Iron 1mg 8% Potassium 40mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.