Simple and Flaky Puff Pastry From Scratch (Rough)

This easy puff pastry dough uses a rough method, making this one of the quickest puff pastry recipes you will ever make.

I love making puff pastry dough and using it for many dishes - breakfast, dinner, appetizers, or dessert. One of my favorite recipes I recently made is the Puff Pastry Fruit Tart.

The traditional puff pastry dough is similar to croissant dough, layered with butter slabs and lots of elbow grease to make the flaky layers. This recipe is for beginners and experts alike. It's really hard to mess this recipe up!

Tools Needed

Here are the key tools I use to make this recipe:

Marble Rolling Pin. A heavy rolling pin helps you roll out the dough evenly without putting pressure on your wrists.

Glass Bowl. You will need a bowl for the cream and a bowl for the dough.

Plastic Wrap. Wrap the dough to rest in the fridge.

Ingredients Needed

Cold Butter. This will provide a flaky dough with layers.

All Purpose Flour. Use unbleached flour. My favorite brand is King Arthur Flour.

Water. Some may argue that purified water is part of the magic, but I have succeeded with tap water the puff pastry dough turns out perfect each time.

Salt. I have used fine sea salt and pink Himalayan salt, both of which have turned out great in the dough.

How to Make The Dough

This recipe is all homemade. With just five ingredients, you will make the easiest puff pastry dough in the world. No need for the expensive store-bought puff pastry.

Step by Step Instructions:

1. Add flour and salt into the glass bowl.
2. Cut cold butter into small cubes and add to the flour and salt.
3. Rub the butter into the flour until the pieces are small and flattened. Having butter pieces in the flour mixture is good and necessary to create that flaky dough texture.
4. Create a pool in the middle of the flour mixture. Add the water and start mixing the dough.
5. Mix the dough until all ingredients are combined.
6. Cover the dough ball with flour, wrap it in plastic wrap, and refrigerate it for 20 minutes.
7. Remove dough from the refrigerator and place on a clean surface.
8. Stretch or press the dough out into a rectangle shape.
9. Use the marble rolling pin to roll out the dough into a rectangle, about a 12x6 inch size.
   • You should see butter pieces and the dough should look marbly.
10. Fold like a letter, 3 fold.
11. Turn the dough sheet and roll out again. Repeat and fold two more times.
12. After the third fold, cover the dough with plastic wrap, and let it rest in the refrigerator for 20 minutes.
13. Your dough is now ready to bake for any dessert of savory treat.

How to Store the Puff Pastry Sheets

You can prepare the puff pastry ahead of time. Store them in the refrigerator for up to 24 hours before using. If you will not use it within that 24-hour period, wrap it in plastic wrap, put it in a Ziploc bag, and freeze it for up to 90 days.

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