Description
Master the art of homemade rough puff pastry dough with this simplified recipe. Buttery, flaky, and incredibly versatile, this dough is perfect for sweet and savory creations, delivering professional results without the fuss.
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cold and cubed
1/2 cup cold water
1 teaspoon lemon juice or vinegar
Instructions
- Mix the Dry Ingredients: In a large bowl, whisk together flour and salt.
- Incorporate Butter: Work cold, cubed butter into the flour using your fingers or a pastry cutter until coarse crumbs form with visible butter chunks.
- Add Water and Lemon Juice: Mix cold water and lemon juice, then gradually stir into the flour mixture until dough just comes together. Avoid overmixing.
- Shape the Dough: Form the dough into a rough rectangle, wrap in plastic, and chill for 30 minutes.
- First Roll and Fold: Roll the dough into an 8×16-inch rectangle. Fold like a letter and rotate 90 degrees.
- Repeat Rolling and Folding: Perform 3 more sets of rolling and folding, chilling for 20 minutes between each.
- Final Chill: Wrap the folded dough and chill for at least 1 hour before using.
- Use or Store: Ready for tarts, pies, croissants, or turnovers. Store in the fridge for 3 days or freeze for 1 month.
Notes
For sweet pastries, add 2 tablespoons of sugar to the flour.
For savory applications, mix in dried herbs like thyme or rosemary.
Whole wheat flour can replace half of the all-purpose flour for added texture and flavor.
Maintain the chilling intervals for optimal flakiness.
- Prep Time: 20 minutes (active)
- Category: Dough
- Method: Folding and Chilling
- Cuisine: French-inspired
Nutrition
- Serving Size: 8 servings
- Calories: 190 kcal per serving (based on 8 servings)
