Homemade Rough Puff Pastry Dough: A Simple and Flaky Recipe

Flaky, crisp, and golden—there’s nothing quite like homemade puff pastry. But making traditional puff pastry from scratch can be a time-consuming process. That’s where rough puff pastry comes in! This easy version delivers all the light, airy layers and buttery goodness of classic puff pastry without the hours of folding and chilling.

Perfect for both sweet and savory dishes, this dough is a game-changer for everything from flaky turnovers and tarts to crispy cheese straws and pot pie crusts. With just a handful of ingredients and some simple folding techniques, you can achieve bakery-quality pastry in no time.

Why You’ll Love This Recipe

Faster than Traditional Puff Pastry: No need for endless rolling and chilling.
Flaky & Buttery: Delivers light, crisp layers just like store-bought versions.
Versatile: Use for sweet or savory recipes, from pastries to pies.
Simple Ingredients: Made with just flour, butter, salt, and water.
No Special Equipment Needed: A rolling pin and a little patience are all you need.

Ingredients

• 2 cups all-purpose flour
• ½ tsp salt
• 1 cup unsalted butter, cold and cut into small cubes
• ½ cup cold water
• 1 tsp lemon juice (optional, for extra flakiness)

Instructions

Prepare the Dough

1. In a large bowl, whisk together the flour and salt.
2. Add the cold butter cubes and toss to coat in the flour. Using your fingertips or a pastry cutter, press the butter into the flour until you have pea-sized pieces. It’s okay if some butter remains in larger chunks—this helps create flaky layers.

Add Water & Bring the Dough Together

1. Drizzle in the cold water and lemon juice (if using), stirring gently with a fork until the dough begins to come together.
2. Turn the dough onto a lightly floured surface and gently press it into a rough rectangle. If the dough is too dry, add a teaspoon of water at a time.

Roll & Fold – Creating Layers

1. Lightly flour your rolling pin and roll the dough into a 10×6-inch rectangle.
2. Fold the dough into thirds, like a letter. Rotate 90 degrees, then roll out again.
3. Repeat this folding and rolling process 4 more times to create layers.
4. Wrap the dough in plastic wrap and chill for at least 30 minutes before using.

Nutritional Information (Per Serving – About 1 oz Dough)

Calories: 160 | Carbs: 14g | Fat: 11g | Protein: 2g | Fiber: 0g

Tips for Success

• Keep Everything Cold: Cold butter and water prevent the dough from becoming greasy.
• Don’t Overwork the Dough: Handle it gently to maintain those flaky layers.
• Chill Between Steps: If the dough starts feeling warm, refrigerate for 15 minutes before rolling again.
• Use High-Quality Butter: It makes a big difference in flavor and texture.
• Make Ahead & Freeze: This dough freezes well—wrap it tightly and store for up to 2 months.

Why This Recipe Works

• Flaky Layers Without the Hassle: A shortcut method that still delivers airy, crisp pastry.
• Simple Yet Versatile: Works for both sweet and savory dishes.
• Time-Saving: No need to fold butter into dough over multiple hours.
• Better than Store-Bought: No preservatives, just pure, homemade goodness.

This rough puff pastry dough is a fantastic alternative to traditional puff pastry—delivering buttery, flaky layers with far less effort. Whether you’re making a batch of fruit turnovers, savory hand pies, or elegant tarts, this easy-to-follow recipe ensures you get delicious results every time.

Now that you’ve mastered this quick version, the possibilities in your kitchen are endless. So grab your rolling pin and start baking—you’ll never go back to store-bought puff pastry again!