Extra Tender & Flaky Rough Puff Pastry
This tender & flaky rough puff pastry is both versatile and reliable, making it a great fit for any recipe that calls for puff pastry.
Servings: 2 Sheets
Calories: 1804kcal
Ingredients
- 310 grams all-purpose flour 1-3/4 cups plus 1 tbsp
- 10 grams cornstarch or arrowroot powder, 1 tbsp
- ½ tsp sea salt
- 1.5 cups unsalted butter cold, 339 grams, cut into 1-tablespoon pieces
- ½ cup ice water less 1 tbsp, 100 mL
Instructions
- Add the flour, cornstarch/arrowroot powder, salt, and cold butter to the bowl of a stand mixer fitted with the paddle attachment. Run on the stir setting for 30 seconds until the flour is coated with butter. You are not incorporating the butter, and it will still be in chunks at this point.
- Slowly add in the ice water while the mixer is stirring. Once the flour is incorporated, test the dough by squeezing a handful. If it sticks together, it is ready. If it is crumbly and dry, add a little more water.
- Press the dough into a square. You can use a bench scraper to help you so you don't get the butter too warm. It will look rough, and that is OK.
- Lightly flour the top of the dough and roll it out into a 10"x15" rectangle. Brush off any excess flour and fold the 15" side toward the center 1/3 of the way up. Fold the other 1/3 over the top like you would a piece of paper going into an envelope. If the dough is getting too soft, refrigerate for 20 minutes, then continue.
- Turn the dough 90-degrees, lightly flour the top of the dough and again roll it out into a 10"x15" rectangle. Brush off any excess flour and fold the 12" side toward the center 1/3 of the way up. Fold the other 1/3 over the top like you would a piece of paper going into an envelope.
- Turn the dough 90-degrees, lightly flour the top of the dough and again roll it out into a 10"x15" rectangle. Brush off any excess flour and fold the 10" side toward the center 1/3 of the way up. Fold the other 1/3 over the top like you would a piece of paper going into an envelope. If the dough is getting too soft, refrigerate for 20 minutes, then continue.
- You want to fold (turn) the dough 4 times total for each rectangle. After your final folding, split the dough into two rectangles. When ready to use, roll each out into 10"x15" rectangles and use them for any of your favorite puff pastry recipes.
Notes
That added cornstarch (or arrowroot powder) in my rough puff recipe helps make the dough soft and tender. These don’t contribute to gluten formation in the dough, which is what can a dough tough or chewy, creating a softer and more delicate texture.
You can make it and store it in the fridge for 2 days, or freeze it for longer (several months) and thaw it before using. Freeze it in the final folded stage, and roll it out after thawing just before use.
Nutrition
Calories: 1804kcal | Carbohydrates: 123g | Protein: 17g | Fat: 140g | Saturated Fat: 88g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 36g | Trans Fat: 6g | Cholesterol: 366mg | Sodium: 607mg | Potassium: 207mg | Fiber: 4g | Sugar: 1g | Vitamin A: 4255IU | Calcium: 66mg | Iron: 7mg
