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Rough Puff
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Prep Time:
30 minutes
Total Time:
210 minutes
Versatile rough puff pastry: perfect for savory tarts, hand pies, and sweet palmiers.
Ingredients:
  • 2 cups all-purpose flour, plus more for dusting
  • 0.5 teaspoon kosher salt
  • 1 cup cold unsalted butter, cubed
  • 0.5 cup cold water
Instructions:
  • In a stand mixer bowl with a paddle attachment, combine flour and salt. Add butter and mix with your fingertips until evenly coated with flour.
  • Pour water into the bowl and mix on low speed until the dough comes together in a shaggy mass, approximately 45 seconds.
  • Chill the bowl with plastic wrap in the refrigerator for about 20 minutes until the butter is firm but still pliable.
  • Place the dough on a floured surface and roll it out into a 1/2-inch-thick rectangle measuring approximately 10 1/2 x 6 inches.
  • Fold one third of the longer side of the dough over the center third, then fold the final third over the center, creating a letter fold. Wrap tightly in plastic wrap and chill in the refrigerator for about 30 minutes. Repeat this rolling, folding, and chilling process four more times, turning the dough 90 degrees before each roll.
  • Wrap the dough tightly in plastic wrap after the final fold and chill in the refrigerator until firm, for at least 1 hour or up to 2 days.

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