Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1/2 cup cold water
- 1 teaspoon lemon juice or vinegar
Instructions
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour and salt. This simple step ensures the salt is evenly distributed, so every bite is perfectly seasoned.
- Incorporate Butter: Add the cold, cubed butter to the flour mixture. Here’s the trick: use your fingers or a pastry cutter to flatten the butter into thin shards. Don’t overwork it! You should see visible chunks of butter in the mixture—these are the secret to those flaky layers.
- Add Water and Lemon Juice: In a small bowl, combine cold water and a teaspoon of lemon juice (or vinegar). Gradually add this mixture to the flour and butter, stirring gently with a fork. The dough should start coming together, but resist the urge to overmix—it’s okay if it’s a bit shaggy.
- Shape and Chill: Turn the dough onto a lightly floured surface. Shape it into a rough rectangle, wrap it in plastic, and pop it into the refrigerator for about 30 minutes. This step helps the butter firm up and gives the dough a chance to rest.
- Roll and Fold: Roll the chilled dough into a long rectangle, roughly 8×16 inches. Fold the bottom third up and the top third down, like you’re folding a letter. Rotate the dough 90 degrees and repeat the process three more times, chilling the dough for 20 minutes between each fold. These folds are what create those irresistible layers!
- Final Chill: After the last fold, wrap the dough tightly and chill it for at least an hour. This final rest is crucial—it allows the gluten to relax and the butter to firm up, making the dough easier to handle.
- Ready to Use: Your homemade rough puff pastry dough is now ready for action! Use it to create pies, tarts, turnovers, or croissants. If you’re not baking right away, store it in the fridge for up to three days or freeze it for up to a month.
Notes
- Work Quickly: The colder the butter, the better the layers. If your kitchen is warm, chill your tools and ingredients.
- Don’t Overwork: The dough should remain slightly shaggy; overworking it can result in tough pastry.
- Chilling is Key: Each chill helps lock in those buttery layers. Don’t skip it!
- Experiment with Flavors: Add a pinch of sugar for a sweet pastry or herbs for a savory twist.
- Prep Time: 30 minutes
- Cook Time: N/A (Varies depending on recipe usage)
- Category: Pastry Dough
- Method: Rolling and Folding
- Cuisine: French-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 250 kcal
- Sugar: 1g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg