How-To / Recipe

Quick Puff Pastry Recipe

A light, and flaky quick puff pastry recipe (rough puff pastry) made in only 15 minutes! Easy and it takes less than a quarter of the time of the classic stuff.

A light, and flaky quick puff pastry recipe (rough puff pastry) made in only 15 minutes! Easy and it takes less than a quarter of the time of the classic stuff.

Before I get to this quick puff pastry recipe (rough puff pastry), let’s talk… Next week is my big week. I will be heading off to college. It seems as if yesterday was the day that I step foot into the lobby of my old high school, with a cup of Starbucks in my hand, ready to tackle what four years of high school had in store for me.

It seems as if yesterday was the day that I was walked across a warm football field surrounded by thousands of people, ready to accept my high school diploma and see my friends for the last time on that very field.

It feels like all of this happened within the past few days, but it didn’t, I constantly think about my last hugs, last fist-pounds, and last words with my friends from class.

Cut butter for puff pastry

Now that I look back at high school, I can now say that it wasn’t as bad as I thought it was. Sure, it had it’s ups and downs, and sure- it kept me up until 2AM because I was probably finishing homework for Anatomy and writing last-minute essays for English, but I did meet some awesome people during those four years of my life. I met people who I could spend all the time in the world with, and I met people that I could talk to all day long- and they’d listen.

Those four years of my life were the best and the worst years, but out of all of it- I learned that even though you mess up once, you hopefully won’t make the same mistake twice. I also learned that I can tackle just about any difficult project thrown at me, just as long as I have the right state of mind to complete it successfully.

I guess you can say that I have applied that philosophy (or whatever you’d like to call it) to my baking- I am now fearless in the kitchen, and I’d like to share my fearlessness with you.

French butter, all purpose flour, ice water

So, today dear readers- I am going to put you onto the right road of kitchen fearlessness with a quick puff pastry recipe / rough puff pastry. A little farther on this road is classic puff pastry (which is definitely worth the effort- trust me!), but we’ll start off with something a bit simpler, and it’ll leave you with flawless results!

Ingredients for Quick Puff Pastry

There are only a few basic ingredients needed to make homemade quick puff pastry, which is also referred to as rough puff pastry. What makes this recipe special is the care and love you put into folding the dough. One thing to keep in mind to achieve quick puff pastry recipe perfection is to make sure all of your ingredients are properly chilled.

  1. All-purpose flour – bleached is preferable here. This just works and it keeps the dough light.
  2. Fine-grain sea salt – table salt would work here, but I prefer to use fine-grain sea salt in most of my cooking and baking as it is superior in flavor
  3. Unsalted butter – you want the best possible butter that you can afford. I, personally, try to use a European-style butter or French butter from Isigny Sainte-Mère . It is the best for pastry and all baking where good butter is essential. Plus, it has the most exquisite flavor.
  4. Ice water– this is generally self explanatory. You simply want the coldest ingredients possible in order to achieve rough puff pastry perfection.

How to Make Quick Puff Pastry (Rough Puff Pastry)

Making rough puff pastry is perhaps a fear of many home bakers around the globe, especially during the summer months, but come on- we’re now walking on a fearless road, so take my hand and I’ll guide you to making some awesome quick puff pastry that is just as great (if not- better) than classic puff pastry.

Separating butter chunks into flour

When making this quick puff pastry / rough puff pastry (and any puff pastry- for that matter), you want to make sure that everything is cold. So, once you combine the salt and all-purpose flour into a bowl, and you cut the butter into ⅓-inch cubes (and place it into a separate bowl), chill the bowl of flour and salt, and the bowl of butter in the freezer for 10-15 minutes. Trust me, your freezer is your friend!

Cut butter into flour

Then, separate the chunks of butter with your fingertips- work quickly, and place it in the bowl of flour.

Butter coated in flour

Once all of the butter is in the bowl with the flour and salt, take a butter knife and coat the butter with the flour, and throw in a little chopping action! Not too much chopping, just so every piece of butter is coated.

Ice water, french butter, and flour well for making quick puff pastry

Now, drop the contents of your bowl onto your work surface. Preferably a marble board or metal counter (you can even use a chilled baking sheet), though feel free to use whatever clean work surface you have to make this quick puff pastry. Keep in mind you’ll need a lot of flour and you will need to work very quickly.

Quick puff pastry dough

First, form the pile of flour and butter into a well.

Quick puff pastry (rough puff pastry) dough in plastic wrap

Pour in a few tablespoons of the ice water at first. Mix with your fingertips.
You can test the mixture by gently squeezing a small handful. When it has the proper texture, it will hold together without crumbling apart.

Puff pastry dough, rolled out

If it doesn’t come together, dribble in a few tablespoons more of the ice water until everything forms into a dough. Remember to work quickly and to use your fingertips! You don’t want tough pastry! (Note: Depending on the brand of flour you are using and the weather conditions, you will not need all of the water called for in this recipe- I ended up using about 9 tablespoons of water.)

Knead the dough for 30 seconds.

Folding rough puff dough

Form the dough into a square. This is when you may want to wrap the square of dough in plastic wrap, and place it in the refrigerator for about ½ hour (until firm), but depending on how hot and humid it is in your kitchen, you may not need to.

Rolling out quick puff pastry dough

After the dough is formed into a square, roll it out into a 15-by-8-inch rectangle.

Folding rough puff pastry dough

Fold the short ends over the middle (like a letter) to make three layers. This is the first turn.

Rolling out quick puff pastry

Give the quick puff pastry dough a quarter turn and roll away from you into another 15-by-8-inch rectangle. Fold the short ends over the middle to make 3 layers. This is the second turn. Wrap the dough in plastic wrap; refrigerate for 30 minutes or place the dough into the freezer for 15-20 minutes (again, if it’s not too hot in your kitchen and you are working quickly- you can skip the refrigeration step for this rough puff pastry and immediately go to the next 2 turns)

Four folds on quick puff pastry.

Repeat the process for the steps of folding (and giving the dough ¼ turns) to create the third and fourth turns. Wrap the dough in plastic wrap. Refrigerate for at least 30 minutes before use (or up to 3 days). And you’re done with your quick puff pastry!

See how easy that was? Now, keep in mind that the quick puff pastry dough keeps well in the freezer for up to about three months, but with all of the baking I do around here- it doesn’t even last a couple days!

Like this Recipe? Here’s More!

Yield: Makes about 1lb / 455 g Quick Puff Pastry Dough

Quick Puff Pastry Recipe - Rough Puff Pastry

Quick Puff Pastry Recipe | Rough Puff Pastry

Having a digital kitchen scale is so much easier than having to actually measure everything out when it comes to making pastries, especially this Quick Puff Pastry (Rough Puff Pastry). If you don’t have a scale, definitely consider getting one! It will ensure consistency in your pastry making and help ease cleaning up afterwards–no measuring cups to wash!

Prep Time 15 minutes
Additional Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1 ⅔ cups / 250 g All-Purpose Flour
  • ⅛ teaspoon Fine-grain sea salt
  • 2 sticks + 2 tblspns / 250 g unsalted butter, cut into ⅓-inch cubes
  • ⅔ cups / 150 ml Ice Water (you may not use all of this)

Instructions

  1. Mix salt and flour and place in a bowl. Cut butter into ⅓-inch cubes, place in a bowl.
  2. Chill bowls of flour and butter for 10 – 15 minutes in the freezer.
  3. Separate the chunks of butter with your fingertips- work quickly, and place it in the bowl of flour.
  4. Once all of the butter is in the bowl with the flour and salt, take a butter knife and coat the butter with the flour, and throw in a little chopping action! Not too much chopping, just so every piece of butter is coated.
  5. Dump the contents of your bowl onto your work surface. Preferably a marble board or metal counter (you can even use a chilled baking sheet), but use whatever clean work surface you have. Just keep in mind you’ll need a lot of flour and you will need to work very quickly.
  6. Form the pile of flour and butter into a well.
  7. Pour in a few tablespoons of the ice water at first. Mix with your fingertips.
  8. You can test the mixture by gently squeezing a small handful. When it has the proper texture, it will hold together without crumbling apart.
  9. If it doesn’t come together, dribble in a few tablespoons more of the ice water until everything forms into a dough. Remember to work quickly and to use your fingertips! You don’t want tough pastry! (Note: Depending on the brand of flour you are using and the weather conditions, you will not need all of the water called for in this recipe- I ended up using about 9 tablespoons of water.)
  10. Knead the dough for 30 seconds.
  11. Form the dough into a square. This is when you may want to wrap the square of dough in plastic wrap, and place it in the refrigerator for about ½ hour (until firm), but depending on how hot and humid it is in your kitchen, you may not need to.
  12. After the dough is formed into a square, roll it out into a 15-by-8-inch rectangle. Fold the short ends over the middle (like a letter) to make three layers. This is the first turn.
  13. Give the dough a quarter turn and roll away from you into another 15-by-8-inch rectangle. Fold the short ends over the middle to make 3 layers. This is the second turn. Wrap the dough in plastic wrap; refrigerate for 30 minutes or place the dough into the freezer for 15-20 minutes (again, if it’s not too hot in your kitchen and you are working quickly- you can skip the refrigeration step and immediately go to the next 2 turns)
  14. Repeat the process for the steps of folding (and giving the dough ¼ turns) to create the third and fourth turns. Wrap the dough in plastic wrap. Refrigerate for at least 30 minutes before use (or up to 3 days).

Notes

Loosely adapted from Albert Roux

Nutrition Information:

Yield:

1

Serving Size:

About 1 lb

Amount Per Serving: Calories: 2703Total Fat: 205gSaturated Fat: 127gTrans Fat: 0gUnsaturated Fat: 67gCholesterol: 538mgSodium: 292mgCarbohydrates: 191gFiber: 7gSugar: 1gProtein: 28g

56 Comments

  • Sandy
    August 18, 2010 at 9:59 pm

    Thank you for this ~ beautiful pictures and a very clear explanation. Nicely done!

    Reply
  • niri
    August 18, 2010 at 9:13 pm

    Puff Pastry is easily one of the favorites in my home. I don’t make it though because it is not as easy as you make it sound. I love stuffing it with curried veggies or lentils and surprising even my kids love it.

    Reply
  • Allison Arevalo
    August 18, 2010 at 9:20 pm

    Ah yes, high school. All these years later and I still have mixed feelings about it. Love love your photos, and I’ll definitely try out this recipe. I was just reading about a pizza made with puff pastry. I would think it would get too soggy, but I must say, I’m very curious.

    Reply
  • Barbara @ VinoLuciStyle
    August 18, 2010 at 9:27 pm

    My puff pastry has totally different steps.
    1. Get purse and go to car
    2. Head to nearest grocery store
    3. In the frozen foods section, find the frozen puff pastry
    4. Head home, let it thaw and tada…you’re ready to go!

    This looks much better and ONLY something I would consider for the holidays…but guessing I should make a couple at a time and freeze; even use that precious food saver machine I actually own!

    Great job!

    Reply
  • alice
    August 18, 2010 at 9:27 pm

    This is a beautiful post and the photos are stunning. Well done!

    Reply
  • Julie
    August 18, 2010 at 9:27 pm

    You seriously rock. I can’t believe all you do, and just heading off to college! You have your whole life ahead. Enjoy. Good luck!

    Reply
  • Adrianna from A Cozy Kitchen
    August 18, 2010 at 11:22 pm

    I love the step-by-step photos. I think with something as challenging as puff pastry, you totally need them! My dad is the king of puff pastry–he makes it every Christmas. Congrats on going to college. Wish you all the best!

    Reply
  • Jenn
    August 18, 2010 at 11:23 pm

    Next week! Wow this summer has gone quickly…have fun in college, can’t wait to see what you cook up there (will you even have a kitchen available to you?)!! This puff pastry recipe is really interesting, I am bound and determined to conquer puff pastry once I get into my new apt., maybe I’ll try this was first before attempting the not-so-quick puff pastry methods…

    Reply
  • Megan Gordon
    August 19, 2010 at 12:39 am

    You know the funny thing about high school? The farther away you get from it, the better it seems. So onward..So excited for you about your upcoming adventures. And this post has shamed me a little. This is one of the shortcuts I take in the kitchen and I should really, really make my own. So next time, I’m doing it in your honor :)

    Reply
  • Tim
    August 19, 2010 at 1:31 am

    Great job on the site, it looks wonderful. I am going to bookmark it and will make sure to check it often!

    Reply
  • Joanna
    August 19, 2010 at 3:16 am

    If only the Top Chef DC contestants were doing this. Why do they keep buying frozen pastry dough when it is so simple?

    Reply
  • Jessica @ How Sweet
    August 19, 2010 at 5:47 am

    Fabulous! I have never made my own.

    And I’m not much older than you, but it feels like forever ago when I went to college. I remember it perfectly. Enjoy!

    Reply
  • Gail
    August 19, 2010 at 6:40 am

    Kamran, puff pastry is my most favorite dough. So simple with just a few ingredients, but the end result is so rich and wonderful. Making it is almost more satisfying than eating it, too. Beautiful post, but I’ve come to expect nothing less from you.

    I am MUCH older than you, and I remember my first days at college like they happened yesterday. Enjoy the experience. Remember, it’s more than just about the books.

    Reply
  • Wendi @ Bon Appetit Hon
    August 19, 2010 at 7:14 am

    Kamran, you are fearless. And your post makes me think that even I could stumble my way to homemade puff pastry.

    Reply
  • CC Recipe
    August 19, 2010 at 8:57 am

    Thanks for such an easy puff pastry recipe, I think it is so much better than buying the stuff in the store:)

    Reply
  • Kaitlin
    August 19, 2010 at 8:03 am

    Best of luck with college! I bet you’re going to love it! It is absolutely 100% nothing like high school, in an amazingly good way.

    Reply
  • Avanika (Yumsilicious Bakes)
    August 19, 2010 at 8:17 am

    I’ve never seen puff pastry made this way, interesting. I just finished college, will be off to University in a while, I’m having the same jitters!

    Reply
  • Helene
    August 19, 2010 at 8:49 am

    I’ve never attempted Puff Pastry before. Love your steps-by-steps pictures and instructions. I’ll have to try. What are you taking in College?

    Reply
  • Eliana
    August 19, 2010 at 9:27 am

    Great puff pastry tutorial. And good luck in college.

    Reply
  • Kristina
    August 19, 2010 at 11:03 am

    I love the way you describe high school… I also have great memories of high school – and I have to say – the best is about to begin for you!! I can tell you are going to thoroughly experience all that college has to offer… such an exciting time – best of luck on your journey and I look forward to reading more! :)

    Reply
  • DessertForTwo
    August 19, 2010 at 10:05 am

    Congrats on college! If you can tackle homemade puff pastry, you can tackle anything! Keep us updated of your progress :)

    Reply
  • Chrissy (Boots & Pearls)
    August 19, 2010 at 10:23 am

    Wonderful tutorial – and I think I may just be brave enough to give this a try! :0) Best of luck in college – it’s my prediction you will find much success there!!!

    Reply
  • kamran
    August 19, 2010 at 10:55 am

    Thank you everyone for the best wishes in college!

    Reply
  • G.
    August 19, 2010 at 2:35 pm

    so excited for you! wish i could go back in time and relive those weeks leading up to college all over again. enjoy every moment! your puff pastry looks beautiful!

    Reply
  • Jen @ My Kitchen Addiction
    August 19, 2010 at 2:39 pm

    I like your recipe for puff pastry… Much better cutting the butter in the flour than trying to pound out the giant butter cube like I usually do (although I’m sure that’s much more entertaining, watching me try to pound a giant cube of butter with my rolling pin… Glad there were no cameras!). I’ll definitely give this a try.

    Best of luck with your college adventures… I’m sure you’ll do great things and have a wonderful time!

    Reply
  • Nanette
    August 21, 2010 at 6:14 am

    Kamran I have no doubt that you will approach college with the same fierce, tenacity that you have shown with this puff pastry and this blog!

    All the best for your new adventure :)

    Reply
  • ardna
    August 21, 2010 at 11:00 am

    true. i freak out every time someone asked me to make puff pastry. great pictures!

    ps : high school is the best! college is great too thou. hope u have a great time @ college!

    Reply
  • Cookin' Canuck
    August 22, 2010 at 10:04 am

    What a week you have coming up, Kamran! I wish you all the luck as you settle into your life at college.

    This puff pastry is definitely on my to-try list. I use puff pastry a lot, but have never got up the guts to make it myself.

    Reply
  • veron
    August 22, 2010 at 2:00 pm

    I love making rough puff pastry, I also like doing the regular depending on the application. Good luck with college!

    Reply
  • Lily
    August 23, 2010 at 3:58 pm

    Kamran, WOW! That’s all I have to say. You are very amazing and I am definitely joining you on your road to kitchen fearlessness! I made your rough puff pastry today after doing a search on Google for quick puff pastry and I absolutely loved the results!! Maybe a little less “puffier” than classic puff pastry- but just as amazing, if not better!

    Keep up the great work, and have fun in college! :)

    Reply
  • Tasha @ ThatsSoYummy
    August 24, 2010 at 9:15 pm

    Wishing you all the best on your journey, now starts another stage in your life and I am sure you will do amazing and learn so much about yourself. Enjoy college and I cannot wait to see more delicious recipes and beautiful photos from you!

    Reply
  • Lauren
    August 27, 2010 at 6:57 pm

    Well, I simply know that college will be great. I want to hear all about your first few days, and I hope you enjoy it!

    This puff pastry looks fantastic. I really must try it again. Maybe when my parents can have dairy again :).

    Reply
  • Jen
    August 29, 2010 at 8:58 pm

    I just happened upon your blog. What lovely photos! Good luck at college :)

    Reply
  • Chez Us
    September 10, 2010 at 10:22 am

    High School – I have such mixed emotions about the whole ordeal. My 25 year reunion is coming up this fall; but, I will not make it for many reasons, one of them being, that I will be working a project in Detroit. Funny, as sometimes, even though, I am definitely in my adult years, I still feel like life can be like high school. Do people really grow up?

    Regardless, great post, Kamran! Very inspiring to make puff pastry on your own. I think about it; then buy Dufour! I love the step by step photos and am once again, intrigued. Thank you for doing your job – :)

    Denise

    Reply
  • Kathy Diaz (found baking)
    September 13, 2010 at 11:54 pm

    Best of luck to you! College will be one of the most amazing and most memorable time of your life. Absolutely stunning photographs!!!

    Reply
  • wasabi prime
    September 17, 2010 at 12:09 pm

    How goes it, College Fella? I know I’m keeping up with you on Twitter for your educational escapades, but hope you know we’re all cheering for you and glad to see you’re being as voracious with education as you are with food.

    Reply
  • Deborah Dowd
    September 18, 2010 at 9:02 am

    Best of luck with this new chapter in your life- you are sure tomake it a success! And congrats on the puff pastry- when I made my own croissants, my kitchen looked like a flour bag exploded!!

    Reply
  • megan @ whatmegansmaking
    September 22, 2010 at 6:12 am

    How have I been missing your blog all this time? Great tutorial on quick puff pastry, and beautiful pictures. Good luck in college – I bet you’ll love it :)

    Reply
  • kamran
    September 22, 2010 at 10:21 am

    Everyone– thank you so much for your kind words and wishes of luck. college has been going well, so far!

    Deborah– Oh, I really must post a photo of my kitchen after I am done baking something. It happens even to the best of us- just as long as those croissants came out great! :)

    Reply
  • Joanne
    November 2, 2010 at 7:40 am

    Great recipe. You’re right – you did take the fear out of making puff pastry. In fact, it looks like fun.
    Hope college is a terrific experience for you. What is your degree?

    Reply
  • Beth (kitchenminions)
    November 3, 2010 at 9:22 pm

    Ohh that’s awesome! But the real question is, what will you make with the puff pastry!

    Reply
  • Ulya
    November 4, 2010 at 9:29 am

    Oh my god,

    I recently came by your blog, and I’m absolutely loving it! The photos, the easy recipes are fun to read, and I think your blog will soon become one of my favorites.

    This puff pastry recipe is so good to be true. I’ve always wanted to make puff pastry, but since I’m impatient and a bit messy, I couldn’t dare to do it. This looks much more easier than making real puff pastry. But I have a question, will it also look like real puff pastry? I mean, will it be layered and “puffy” when baked?

    If so, then I’ll definitely try it, make some napoleons with them and post it to my blog referring to you!

    Thanks!

    Reply
  • Divina
    November 22, 2010 at 11:30 am

    Great post Kamran. Love the step by step photos. I want to be fearless in the kitchen too.

    Reply
  • Sabine
    March 19, 2011 at 8:24 am

    Thank you! This is great to have as a guide. I can’t tell you how many recipes I’m excited to try, until I get to the recipe and it calls for two packages of puff pastry. I much rather make my own, so thanks!

    Reply
  • Averil
    January 3, 2012 at 6:50 am

    Thanks so much. I tried out your recipe and for a first attempt I think it went quite well.

    Reply
  • Hannah
    January 12, 2012 at 10:31 am

    I’ve been looking for a very basic puff pastry recipe for months. I cannot bring myself to use frozen dough. I refuse to. Definitely going to try this out soon – thanks for sharing!

    Reply
  • Elizabeth
    July 22, 2012 at 2:18 am

    I made this and it was so easy and turned out great. Thanks for the recipe!

    Reply
  • Mark K
    April 6, 2013 at 5:44 pm

    Impressed, beautiful presentation. I took your ideas and my food processor to go even faster. I put butter and ice cubes in FP and mixed it up semi fine. added salt ( Like ice cream salt and ice is VERY cold )
    Put in flour and pulsed until mixed just mixed.

    Put a bag of ice on my granite counter before all of this and let is chill the rock. Then shaped rolled and folded 4 times fast since everything was very cold and … I’ll have to let you know that where I am … But it looks and feels perfect and I can have pasty in a flash if it works.

    Reply
  • Alice
    April 18, 2013 at 4:27 am

    Most of these people reviewing haven’t even tried the recipe. Does it puff? I love the step by step procedures but you should post pictures of the finished result!

    Reply
  • bettina
    July 12, 2013 at 7:14 pm

    How much puff pastry does it make?

    Reply
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