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Recipe for Homemade Puff Pastry

Homemade Rough Puff Pastry

Author Jenn


  • 60 g Unsalted Butter grated and frozen
  • 200 g Unsalted Butter grated and frozen
  • 150 g All Purpose Flour
  • 150 g Bread Flour
  • 1 tsp Kosher Salt
  • 8-10 Tbsp Ice Cold Water


  • Measure your unsalted cold butter with a kitchen scale.
  • Use a cheese grader to shave your chunks of butter into small pieces.
  • Place your two separate measurements of cold butter into individual containers to freeze. This makes your pastry process much easier.
  • Freeze your butter pieces for 45-60 min. before making dough.
  • Weigh and sift flours into a medium bowl. Whisk together adding in the salt. Place the bowl of flour into the fridge to chill for 30 minutes.
  • Prepare a bowl of ice cold water and set aside a Tbsp scoop.
  • Mix the 60 g of cold butter into the flour by hand until resembles cornmeal.
  • Slowly add your cold water, working in with your hands until a dough is formed.
  • If dough is too dry add a small bit of water. Dough should not be super sticky.
  • Wrap dough ball in plastic and chill in fridge for 30 minutes.
  • Remove dough and roll into a long rectangle about ¼ inch thick onto floured surfaces.
  • Sprinkle half of the remaining 200 g of cold butter into ⅔ of the dough.
  • Grab the remaining uncovered third of dough and fold inward over the middle third.
  • Then take the thick folded dough and fold over the last butter covered third.
  • It should now resemble a trifold book.
  • Take the book and rotate 90 degrees.
  • Roll back into a flat rectangle.
  • Sprinkle the last of the cold butter onto ⅔ of the dough.
  • Repeat the folding process.
  • Once you have another dough book, rotate 90 degrees again.
  • Repeat the rolling into a rectangle, and folding into a book 3 more times. (You will not have any more butter, but fold the thirds the same way.
  • Cover rough puff pastry dough in plastic and place in fridge to chill for 3-4 hrs. before using.