Description
Learn how to make homemade rough puff pastry dough from scratch with this easy recipe. This flaky and buttery dough is perfect for tarts, turnovers, and savory pies.
Ingredients
Scale
Dough:
- 2 1/2 cups (315g) all-purpose flour
- 1 teaspoon salt
- 1 cup (226g) unsalted butter (cold and cut into small cubes)
- 2/3 cup (160ml) ice water
- 1 teaspoon lemon juice or white vinegar (optional, helps tenderize dough)
Instructions
- Prepare the Dough: In a large mixing bowl, whisk together the flour and salt. Add the cold butter cubes and toss to coat in flour. Use your hands or a pastry cutter to flatten and break the butter into small flakes, about the size of peas, keeping some larger chunks for flakiness.
- Combine Wet Ingredients: Stir the lemon juice into the ice water, then gradually add it to the flour mixture, stirring with a fork until the dough starts to come together.
- Knead and Shape: Gently knead in the bowl or on a lightly floured surface just until a shaggy dough forms. Shape into a rectangle, wrap in plastic, and chill for 30 minutes.
- Roll and Fold: On a floured surface, roll the dough into a long rectangle (about 8×20 inches). Fold the top third down and the bottom third up, like a letter. Rotate 90 degrees, roll out again, and repeat the fold. Repeat this rolling and folding process 4 times, chilling for 20–30 minutes between every 2 turns if the dough becomes too soft.
- Chill and Rest: After the final fold, wrap and chill for at least 1 hour before using.
Notes
- Make sure to keep the butter cold throughout the process to achieve flaky layers.
- You can freeze the dough for up to 2 months.
- Ideal for tarts, turnovers, or savory pies.
Nutrition
- Serving Size: 1/10 of dough
- Calories: 230
- Sugar: 0g
- Sodium: 120mg
- Fat: 17g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
