Easy Puff Pastry

Easy puff pastry is a shortcut method for making your own puff pastry at home. It is also called rough puff pastry or quick puff pastry.

This recipe involves folding the dough, but no laminating of the butter and dough. The results are amazing and you can use them in all your favorite recipes calling for puff pastry. 

Easy puff pastry dough

I’ve been making this easy puff pastry for years, and it’s a game-changer! Also known as rough puff pastry or quick puff pastry, this method captures the magic of traditional puff pastry but with far less effort. You can use it in any recipe that calls for puff pastry, from savory tarts to sweet turnovers.

What Makes It Easy?

• Butter is added directly to the dough: No tedious laminating process here!
• Rolling and folding create layers: By rolling and folding the dough multiple times, you still achieve the flaky, buttery layers that make puff pastry so irresistible.
• Time-saving: The entire process takes about 4 hours, with most of that time spent chilling. In comparison, traditional puff pastry typically requires 2 days to complete.

A few years ago, I had the opportunity to take a three-day baking class focused entirely on laminated dough. We made croissants, Danish pastries, traditional puff pastry, and what the chefs called blitz puff pastry—a version of easy puff pastry. I was thrilled to see that their techniques matched what I’d already been using! It confirmed just how reliable this method is for producing fantastic results without all the fuss.

Rough Puff Pastry Ingredients

This recipe only uses three simple ingredients - all-purpose flour, salted butter, salt, and ice-cold water.

How to Make Puff Pastry Dough

1. Combine flour and salt together in a bowl of a stand mixer
2. Add cubed butter and mix on medium-low speed until butter and flour form a coarse mixture

3. Add ice-cold water and mix just until dough begins to come together. It will still appear dry and crumbly
4. Dump dough onto a lightly floured surface and knead 3-4 times to pull dough together into a ball

5. Begin rolling out dough into a rectangle about 8 x 12 inches. Use your hands or a bench scraper to keep the sides even.

How to Bake With This Easy Puff Pastry

1. Lightly roll out the puff pastry:
   Place the puff pastry on a lightly floured surface. Unfold it and dust the top with a small amount of flour. Use a rolling pin to gently roll across the folds, just enough to even out the surface and smooth any seams. Avoid pressing too hard, as this can compress the layers and affect the puffing during baking.
2. Cut and shape the puff pastry:
   Cut the puff pastry into your desired shapes, such as small squares, rounds, or strips. Alternatively, leave it whole for larger tarts or pastries. Use a sharp knife or pastry cutter to ensure clean edges, which help the pastry rise evenly.
3. Prepare the baking sheet:
   Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even browning.
4. Add a glaze:
   For a golden, shiny finish, brush the top surface of the puff pastry with an egg wash. To make the glaze, whisk one egg with a tablespoon of water until smooth, then lightly brush it onto the pastry. Be careful not to let the glaze drip down the sides, as this can inhibit the rise.
5. Bake until golden:
   Preheat your oven to 400°F (200°C). Place the pastries on the prepared baking sheet and bake until puffed and golden brown, approximately 10–15 minutes. The exact baking time will vary depending on the size and thickness of your pastries, so keep an eye on them as they bake.
6. Cool and serve:
   Allow the pastries to cool slightly on the baking sheet before serving. If you plan to fill the pastries after baking, let them cool completely first. For the best texture, fill them just before serving to avoid sogginess.

Rough Puff Pastry Recipe Tips

• Cut butter into small cubes. Keep butter chilled until just before using. I cubed my butter and then put it back into the refrigerator until I needed it.
• If your house is hot or very warm, chill flour before using.
• Use ice-cold water.
• When rolling out dough, try to keep in a rectangular shape. You can reshape ends with your hands or a bench scraper.
• Always fold your dough the same direction so you can keep track of what you are doing.
• Wrap dough in plastic wrap and place in a zip-top bag.
• Chill for at least 4 hours before using.
• Dough may be frozen for up to 3 months.
• If frozen, remove the dough at least two hours prior to using or thaw in the refrigerator overnight.
• Use in any recipe calling for puff pastry.
• This dough will be a bit more difficult to roll out than store-bought dough. It contains all butter. If the dough is too firm after the 4 hour chilling, let the dough rest for 5 minutes on the counter. As the dough warms, it will become easier to roll. As dough continues to warm, it will become sticky. Just pop back into the refrigerator for a few minutes until the butter firms up.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Check out all my baking recipes!

Recipe Adapted from Essentials of Baking

This recipe was originally published in October 2017.