Making Rough Puff Pastry Dough | Sally's Baking

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and can be used for a similar flakiness.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds nutrition but may alter texture.

vinegar

🥗Healthier: lemon juice

💰Cheaper: white vinegar

Lemon juice provides acidity and flavor.

egg

💰Cheaper: flaxseed meal

Flaxseed meal can be used as a binding agent for vegan options.

In a large bowl, whisk the flour, sugar, and salt together. Place the cold and cubed butter on top. Gently toss the flour and butter together with your hands, and then briefly rub the butter into the flour to begin combining them.

Begin adding the ice-cold water, 1 Tablespoon at a time, using your hands to toss the mixture together after each addition. You can use a spatula or spoon for tossing, but it is recommended to use your hands.

Pour the shaggy clump of dough out onto a lightly floured work surface. There should still be large chunks of butter at this point. Pat the dough down until it's 3/4–1 inch thick, about a 5x8-inch rectangle. Fold the dough into thirds as if you were folding a business letter.

Refrigerate the dough for at least 2 hours and up to 24 hours.

Take the dough out of the refrigerator to begin the rolling and folding process. Lightly flour a work surface. Roll the dough into a rectangle that's 1/2 inch thick, about 6x12 inches. Fold the rectangle into thirds, turn it 90 degrees, and roll it out into a 1/2-inch-thick rectangle again. Repeat rolling and folding 4 more times for a total of 6 times.

Wrap the dough tightly and refrigerate for at least 15 minutes and up to 24 hours before using in your recipe. You can also freeze the dough at this point.

Use wherever you would use frozen store-bought puff pastry. To bake plain, roll pastry dough into a 10x16-inch rectangle and place on a lined baking sheet. Brush all over with egg wash (1 large egg whisked with 1 Tbsp milk), and bake at 400°F (204°C) until golden brown and puffy, about 25–28 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens