Want all those gorgeous, buttery layers without making a traditional butter block? This rough puff pastry recipe is the answer. It bakes up incredibly light, crisp and flaky, with a beautiful rise that's surprisingly close to classic puff pastry - but the method is so much easier.
And my version does things a little differently. Rather than mixing chunks or grated butter through the dough, I layer the grated butter similar to classic puff. It takes no more effort than any other rough puff recipe. After testing both methods side by side, this one consistently gave me the crispiest finish. It's now my favourite way of making rough puff.
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❤️ Why you'll love it
- Similar lamination to classic puff, the butter stays in more distinct layers.
- Remarkably close to classic puff pastry: In my side by side tests, the puff was almost as impressive as my traditional puff pastry.
- Easier than classic lamination: There is no butter block to shape, soften to exactly the right consistency or carefully enclose in the dough. And any unsalted butter will work.
- Beats the usual rough puff method: In my testing, layering the grated butter instead of mixing it through the dough, resulted in crisper, flakier layers.
- The same tried-and-tested dough as my classic puff pastry: The flavour is perfection. The ingredients do not need reinventing - it's the technique that makes it faster and easier.
What is rough puff pastry?
Rough puff pastry is a shortcut version of puff pastry where separate pieces of butter are incorporated (lumps or grated) rather than one solid butter block.
Without the need to make and temper a butter block and all the precision that requires, rough puff pastry is much quicker and easier to make.
Rough puff pastry vs puff pastry
There are a number of ways to make puff pastry.
- Rough puff pastry (this post) is a simplified method using small cubes or grated butter pressed into the dough while mixing then rolled out so the butter is still in chunks but encased throughout the dough.
- Classic puff pastry requires a block of butter to be encased in dough which is then rolled and folded a number of times. It's classic for a reason, giving a gorgeous combination of ease to make it whilst still getting wonderfully flaky layers.
Ingredients & substitutions
You only need five incredibly simple ingredients for homemade puff pastry and the likelihood is, you already have them on hand.
- Bread flour is your best option due to its higher protein - it will give you a better crispness. Plain flour / all-purpose flour will work too.
- Vinegar: Just a little vinegar ensures the puff pastry dough does not oxidise while it is in the fridge. Sometimes the dough can turn a little grey if it's been sitting in the fridge for a few days and does not have any acid in it. It's the same as adding lemon juice over apples to stop them oxidising.
- Salt: Puff pastry usually contains only salt for seasoning. Some people do add sugar and you can certainly do that. I prefer not to. If you want to add sugar just add 1 tablespoon to this recipe.
- Water: As simple as that - just make sure it's cold.
- Butter: Use unsalted butter and one that tastes good (because you will taste it). Make sure it's cold.
How to make rough puff pastry
Below you'll find all the steps to making this traditional puff pastry recipe with images and tips to guide you as to how it should look and feel.
- Create the dough: The simple dough before laminating is called the détrempe.
- Grate the butter: Grate cold butter, then chill and make sure it's very cold again before you use it.
- The Turning: This is the process of rolling and folding the paton (the name of the dough once the butter has been enclosed). This repetitive process is what creates the layers in puff pastry.
⬇️Jump to the recipe card for full quantities and instructions.
Make the dough (détrempe)
(5 minutes) This is simply a matter of combining the dough ingredients in the dough and mixing until they just hold together in a rough dough.
Do not overwork the dough at this point - it doesn't need to be smooth.
If you want to use the standard method for making rough puff pastry, add the cold grated butter to the dough in step 1 before rolling it into a rough ball and chilling. In my testing though, the method I use (below) is just as easy but will give you crisper results. When you roll the dough out at step 2, you would then just skip to step 6 since the butter is already in the dough.
For more distinct layers, crispness and flakiness, follow my method below.
Roll out the dough
(2 minutes) Roll out the base dough to about 5mm / ⅕ in thick, making it twice as long as it is thick.
It doesn't need to be perfect at this point.
Adding the butter
(30 seconds) Make sure your butter is cold before starting. Place the grated butter over two thirds of the dough and press down slightly.
Enclosing the butter
(30 seconds) Fold the bare dough over the centre third.
Fully enclosed butter (pâton)
(30 seconds) Now, fold the remaining buttered piece up over the top.
The dough with the butter enclosed is called the pâton.
First turn
(5 minutes) Turn the dough a quarter turn (90°) so the seam is now running away from and towards you. Roll it out to about 5mm / ⅕ in thick. At this point, focus more on the dough's length than its width, aiming for roughly 50 x 20 cm / 20 x 8 in.
Imagine the dough in thirds and fold the lower third up over the middle third.
First turn continued
(30 seconds) Now fold the top third down over the top of it.
The first turn is complete; this is called a single fold, simple fold, or letter fold. At the end of the dough, you'll see that you have 3 layers.
Turning and chilling
If your butter is too soft or melting or greasy and trying to push out of the dough at any point, you need to chill it here for at least 10-15 minutes.
You also don't want the butter to get too cold, or it will break through the dough as you try to roll it, so again, only chill 10-15 minutes at a time.
There are three more folds with a rest in between, but these folds are slightly different. If your kitchen is warm you'll need to chill more often than if it's not.
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Second, third and fourth turns
(20 minutes + chilling time) Turn the dough a quarter turn (90°) so the seam is now running away from and towards you.
Roll the dough out again (50 x 20 cm / 20 x 8 in). Fold the bottom third up over the middle, just like you did the first time.
As you roll the dough out, tap in the sides from time to time, keeping them as straight as possible.
Now, fold the top third in half so the edge meets the edge of the middle one.
Finally fold it in half, so the seam is inside.
The second turn is complete; this is called a double fold or book fold. At the end, you'll see 4 layers of dough.
Chill the dough for 15-30 minutes after the second turn. Then do the third and fourth turns exactly the same way, chilling if the butter is becoming too soft.
Chill
(45 minutes) Wrap the dough in plastic wrap and chill for at least 2 hours.
It can be frozen at this point, double-wrapped, for up to 3 months, but it's best to freeze after it's already rolled out (next step).
Roll out the dough
(5 minutes) Let the dough sit at room temperature for 10 minutes for the butter to soften slightly, then roll the dough out to about 3-4mm / ~⅙ inch. Keep the edges as straight as possible so you don't need to trim off as much, then trim the edges straight.
Using rolling pin guides is really helpful for keeping the thickness even.
Store the dough
(1 minute) Lay a sheet of baking paper over the sheet of dough, then flip it over and roll it up. Wrap the roll in plastic wrap and chill for 2-3 days or freeze for up to 3 months.
Tips and tricks
- Butter consistency: The butter must be cold for rough puff pastry dough. If it's warm where you are, chill the butter in the freezer for 20 minutes before adding it to the dough.
- Add minimal flour for rolling: Sprinkle a light dusting of flour on your work surface and dough to prevent sticking but not too much or too much of it will work into your dough making it dry.
- Brush away excess flour after each roll: If you don't brush it away, you risk making the dough dry. It will also stop the layers from sealing together properly.
- Don't skip resting and chilling: The more you work the dough, the more you develop the gluten in the flour. Resting the dough allows the gluten to relax. This, in turn, makes it easier to roll. If the dough keeps springing back as you roll it, it needs to rest. Chilling is required to firm the butter up slightly, as it will soften quickly while it is out of the fridge.
- Use a sharp knife or cutter to cut the dough: This will reduce the chance of the layers being crushed together at the edges.
- Cold pastry + hot oven: The colder the butter in the pastry is when it goes into the oven, the better the puff you'll get. As it bakes, the butter slowly softens and melts inside the dough, releasing the steam, which in turn creates the puff and bubbles between the layers.
😥 Troubleshooting
The butter may have become too warm and incorporated into the dough. The dough may have been rolled too thin. The layers may have been compressed when cutting. The pastry may not have been cold enough when it went into the oven.
Pooling butter usually means the butter in the dough was too warm before baking or the oven was not hot enough to begin with.
It's too warm. Wrap the pastry and chill before continuing.
If it's because the butter is too cold and hard, let it sit for 5 minutes, then try again. If the butter that's breaking through is soft, patch the spot with a little flour and chill for a minute or two before continuing.
The gluten needs time to relax. Cover and refrigerate a little longer before continuing.
Uneven rolling, misaligned folds, squashed edges or uneven butter distribution can all contribute.
It's too warm. Make sure the butter is cold before you grate it.
This is a good thing. Unlike classic puff pastry, rough puff relies on pieces of butter throughout the dough. You don't want it blended in.
How to use rough puff pastry
- Beef wellington
- Tarts and galettes
- Pot pie lids
- Sausage rolls
- Cheese straws
- Apple turnovers
- Palmiers (elephant ears)
- Tarte Tatin
- Cream Horns
- Danishes
- Mille-feuille
| Rough puff | Classic puff | |
|---|---|---|
| Difficulty | Easier | More precise |
| Butter | Grated/layered | Butter block |
| Rise | Excellent | Excellent |
| Layers | Flaky, slightly less uniform | Very defined |
| Crispness | Very crisp | Slightly crisper |
| Best for | Everyday pastry projects | When perfect lamination matters |
Storage
Fridge
Store rough puff pastry in the fridge, wrapped in plastic wrap, for 2-3 days before use.
Freezer
Freeze puff pastry rolled up in baking paper, then sealed twice over in plastic wrap, for up to 3 months.
Tools I use
- Rolling pin
- Rolling pin guides; these will allow you to make sure your rough puff pastry is rolled evenly.
❓FAQs
When first adding it to the dough, you want the butter to be very cold - chilled for at least 20 minutes in the fridge or even the freezer. It will soften quickly. After that, chilling time of 10-20 minutes is enough between rolls.
Yes. It can chill for 2-3 days in the fridge before use or freeze for up to 3 months.
Recipes vary. This rough puff pastry recipe uses one single fold and three double folds. You can do an extra double fold if you like to get a total of 768 layers.
Thawed but cold. It's best to thaw it before you use it so you can shape it easily. Thaw it in the fridge overnight for best results, and make sure it stays cold while you use it.
Yes, for up to 3 months.
No. Rough puff pastry and traditional puff pastry are unleavened. Croissant dough, however, does have yeast.
Technically, you could but leave out the added salt in the recipe. Unsalted butter is better since there is no standard as to how much salt is added to salted butter.
Yes, it can. While rough puff pastry itself is not normally sweet, the filling is what will decide whether you're making a dessert or not.
Rough puff pastry really does give you the best of both worlds. You still get the wonderful buttery flavour, flaky texture and dramatic puff but without the precision and patience that classic puff pastry demands.
If you've been tempted to try making puff pastry but are intimidated by the classic lamination method, this one won't let you down.
If you made this rough puff pastry recipe,
be sure to leave a ⭐⭐⭐⭐⭐ rating below. Thank you!
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Rough Puff Pastry Recipe
Equipment
- Large measuring bowl
- Rolling pin guides useful but not necessary
Ingredients
- 200 g unsalted butter cold - for butter block (7oz)
- 25 g unsalted butter (~1oz)
- 125 ml cold water (½ cup)
- 1 teaspoon white vinegar
- 225 g bread flour or all-purpose flour
- 5 g salt (scant teaspoon)
Instructions
- THE DOUGH:Grate the 200g of butter and chill until required.
- Grate the 25g of butter and set aside.
- In a small bowl, combine the water and vinegar. Set aside.
- In a medium or large mixing bowl, whisk together the flour and salt until well incorporated.
- Add the water & vinegar mixture and the melted butter (not the grated butter) and immediately stir with a spoon (don't wait or the butter will begin to solidify in the cold water). When you've mixed as much in as you can with a spoon, use your hands until it just comes together into a ball of rough dough.Tip: Don't overwork the dough at this stage.
- Slice a crosshatch design in the top of the dough, then wrap in plastic wrap and chill for 30 minutes.
- ENCASE THE BUTTER:Dust a clean work surface with just a little flour, then dust the top of the dough lightly.Tip: Only ever add flour if the dough is sticking to the work surface or the rolling pin.
- Roll the dough out to the same width as the butter block and twice as long - so roughly 15x30cm / 6x12in depending on how square you got the butter block.
- Scatter the grated butter evenly over just ⅔ of the dough, then press down lightly with your hands. Fold the bare end of dough over the centre, then fold the final third (topped with grated butter) over that and press down lightly.
- FIRST FOLD:Dust the worksurface and dough if needed.
- Turn the dough so the join points toward and away from you. Roll the dough out to about 5mm / ⅕ in, focusing on making it long rather than wide. It should not go beyond 18-20cm/7-8in wide.
- Use a pastry brush to brush away any excess flour from the top face of the dough.
- Fold the bottom third of the dough up over the middle third. Brush excess flour away. Then pull the top third of dough down over the centre as well, so now you have 3 layers when you look at the end of the dough.This is known as a single fold, simple fold or a letter fold.
- If the butter has significantly softened, chill the dough for 10-15 minutes before continuing.
- SECOND FOLD:Turn the dough so the join is pointing towards and away from you.
- Roll it out again to 5mm / ⅕ in focusing on making it long rather than wide and keep the sides as straight as possible by tapping them in as needed.
- Use a pastry brush to brush away any excess flour from the top face of the dough.
- Fold the bottom third of the dough up over the middle third. Brush excess flour away.
- Now, fold the top third in half, so that the top edge meets the edge of the one folded over the centre.
- Brush away the excess flour, then fold the dough in half so the seam is now inside.This is known as a double fold.
- Chill for 30 minutes.
- THIRD AND FOURTH FOLDS:Repeat steps 15-20 two more times to get two more double folds.
- Chill 45 minutes before use.
- STORAGE:Roll the rough puff pastry out to 3-4mm / ⅙ in thick. Use rolling guides if you can to make it even. It should reach a size of about 30x40cm / 12x16in.
- Place a sheet of baking paper over the dough making sure it's long enough to overlap on both ends. Holding the dough and the paper at one end, quickly and confidently flip it over. Fold the edge of the paper over the edge of dough, then simply roll it up.
- Roll it in a double layer of plastic wrap and chill for 2-3 days before use or freeze for up to 3 months allowing it to thaw in the fridge overnight before use.
- BAKING:Brush puff pastry with an egg wash before baking.
- Puff pastry is best baked in a hot oven, 200C (180C fan forced) / 395F for 20-30 minutes until deep golden brown.Timing will depend on how you're using it. It will take less time to bake if it's just topping something or unfilled.
- If you make it, don't forget to leave a comment & rating. Thanks so much 😊
Notes
- Yield: One batch of dough makes about 535g / ~19oz. Recommended rolled out size is about 4mm/⅙in thick and 30x40cm / 12x16in. Rolled out, it is equivalent to 1 ½ square sheets of store-bought puff pastry but puffs up far more.
- Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
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