Quick and Easy Rough Puff Pastry

5 from 1 vote

Using a food processor, this Rough Puff Pastry takes a fraction of the time and effort of traditional puff pastry, and produces a beautifully flaky, buttery result!

Prep Time5

Dough preparation time45

Total Time50

Course: Bread

Cuisine: French

Servings: servings

Calories: 192kcal

Author: Cynthia

Equipment

Ingredients

1 ½ cups all-purpose flour
2 sticks unsalted butter divided
½ teaspoon kosher salt
6 - 7 tablespoons ice water

US Customary - Metric

Instructions

Cut 2 sticks (16 tablespoons) of butter into small pieces. Place 12 tablespoons into the freezer for 30 minutes. Leave the remaining 4 tablespoons out on the counter.
Place flour and salt into the food processor and pulse to combine. Add the 4 tablespoons of unfrozen butter into the food processor and run until completely incorporated. Add frozen butter and pulse 4 times (1 second each pulse.) Add 3 tablespoons of the water and pulse twice. Add 3 more tablespoons of water and pulse 2 more times. If there is still a lot of dry flour, you can add one more tablesppon of water. It will not look cohesive or form a ball.
Dump onto a lightly floured counter and press together into a 1 inch thick square. If there are little flour bits still at the bottom of the bowl, dump them into the center of your square and fold the dough over to cover them. Those bits will hydrate while you rest your dough. Press back into a 1 inch square. Wrap in plastic and refrigerate 30 minutes to an hour.
Lightly flour your work surface and place the dough down. Sprinkle a bit of flour on top of the dough and on your rolling pin. Roll into a rectangle approximately 15 inches by 6 inches. Fold the bottom third of the dough over the center and the top third down over that. Each time you roll the dough out into a rectangle, fold up and then down, is a fold. This is your first fold.
Turn the dough 90° and again roll out to a 15 inch by 6 inch rectangle. Repeat the folding process; fold the bottom third up and fold the top third down. This is your second fold. Repeat this four more times, for a total of 6 folds.

Notes

If it any time the dough feels too soft, rewrap in plastic and place back in the refrigerator for 30 minutes.

Storage instructions: When all folds are completed, wrap tightly in plastic wrap and refrigerate for at least 60 minutes to solidify the butter. At this time, I usually divide my dough in half, wrap each half in a double layer of plastic wrap, and refrigerate until ready to use.

Freezer instructions: After double wrapping in plastic wrap, place your pastry in a freezer bag or double wrap in aluminum foil. Place in the freezer for up to two months. For best puffiness and flavor, use within 2 months. To defrost, place in the refrigerator overnight.

Nutrition