Easy, quick homemade 15 minute puff pastry.
It’s the holidays. People are expecting homemade things from you. Impress them with homemade puff pastry. Hold it right there! I see you slowly backing away from your screen when I said ‘homemade puff pastry.’ But come back! I found a method for 15-minute homemade puff pastry. Ahhh, welcome back!
I found this recipe from Clotilde, and I immediately trusted her because she’s French. I trust the French with all pastry-related things. You should, too. She calls it rough puff pastry. I like it!
I made this puff pastry in 15 minutes half-asleep one morning in my yoga clothes. It’s that easy. After tasting it, I realized I needed to make it again so that I could photograph it step-by-step to convince you just how easy it is.
I’m dreaming up all sorts of sweet and savory applications for this quick, buttery and puffy dough. You’re going to love it!
First, we must talk about ingredients. This is the time to splurge on fancy butter. The reason the price is higher is because the butter has a higher fat content. The regular sticks at the grocery store have water in them. Weird, right? I’m a devoted Kerrygold girl, because I can buy a 3-pack from Costco for around $8. Très raisonnable.
Three ingredients. Are your ready? Flour, salt, butter. Oh, and cold water. Blend them together with a pastry cutter or two knives.
Now, we’re going to get our arm work out in for the day. The process is simple. Shape everything into a rough square. You will still see pieces of butter in the dough.
Resist the urge to eat them, and resist the urge to add more water. The dough will come together with each roll out.
After patting the dough into a square, flour your rolling pin very well. Roll the dough out into a long rectangle. Then, fold it up like a letter: fold the bottom third up to the middle and then the top third over the middle.
Then, give the dough a quarter turn and repeat. Roll out the dough, fold it like a letter, and turn and repeat at least 5 times. You’ll notice the dough becomes easier and easier to work with. Clotilde recommends not using too much flour to prevent incorporating too much flour into the dough.
I was a little haphazard about this, because I dislike sticky dough.
After you’ve rolled out the dough 6 or 7 times, you’re done. Wrap it in plastic wrap and refrigerate at least one hour. This helps the gluten in the dough relax. I usually let mine rest overnight.
I like to make this on Friday night, and then whip up something puffy and flaky for breakfast Saturday morning.
You can use this rough puff pastry recipe to make something sweet…like APPLE TARTE TATIN:
Or a small batch of APPLE TURNOVERS:
Or, something savory: HAM AND CHEESE PUFF PASTRY SQUARES:
Here’s a little HOW-TO VIDEO showing exactly how I make this dough:
If you use the recipe to make something else, I’d love to hear about it in the comment section below!
15 minPrep Time
15 minTotal Time
- 1 cup (125 grams) all-purpose flour
- 1/4 teaspoon fine salt
- 10 tablespoons high-quality butter (5 ounces), cold
- 1/3 cup ice cold water
- In a medium bowl, add the flour and salt. Stir to mix.
- Next, cube the butter and then add it to the flour bowl. Using a pastry blender or two knives, cut the butter into the dough. It will be very crumbly, and you're done when the butter is in uniform pieces all about the size of peas.
- Next, make a hole in the center of the dough and pour in all of the water. Using a fork, stir to combine the dough.
- Flour a cutting board, and add the dough. Pat it into a rough square. You will still see chunks of butter and it will seem too dry, but do not add extra water. The dough will come together with each roll.
- Flour the rolling pin, and roll the dough out in front of you into a rectangle about 10" long. No need to be too precise here.
- Fold the bottom third of the dough over the middle of the dough. Fold the upper third of the dough on top of the middle too. Rotate the dough one-quarter turn, and repeat. Use additional flour as needed to prevent the dough from sticking.
- Roll out, fold, and turn the dough at least 6 or 7 times.
- When done, wrap the dough in plastic wrap and chill for at least one hour, or overnight. Dough may be frozen, too.
- Roll out with flour for desired puff pastry use.
Recipe slightly adapted from Clotilde Dusoulier .