Rough Puff Pastry

This Rough Puff Pastry recipe is a game-changer for anyone who loves the buttery, flaky layers of traditional puff pastry but needs a quicker, more approachable option. So, let’s roll up our sleeves and get ready to create some bakery-level magic right in our kitchens!

Rough Puff Pastry might sound like a daunting challenge, but it’s actually a wonderfully simple way to achieve those layers of flaky pastry without the intensive labor traditional methods require. This version uses a clever technique and a few kitchen staples to mimic the layers and richness of classic puff pastry, making it perfect for both sweet and savory creations. Whether you’re dreaming of turnovers, tarts, or simply want to add a touch of elegance to your dishes, this Rough Puff Pastry is your ticket there.

Why You’ll Love Rough Puff Pastry

Oh, where do I even start with why you’re going to absolutely adore making and devouring this Rough Puff Pastry? Let me count the ways, just like I count those flaky layers every time I bake this beauty.

First up, it’s easier than you think. Yes, puff pastry sounds all high and mighty, but this rough puff version? It’s like the cool, laid-back cousin. You get all the glory of traditional puff pastry without the need for a pastry degree. It’s your kitchen, your rules, and I promise, you’ve got this!

The versatility? Chef’s kiss! Whether you’re in a sweet or savory mood, this pastry has got your back. Dream up some fruit turnovers, or maybe go for a savory quiche. The world is your buttery, flaky oyster here. You can literally pair it with anything, and it’s going to take your creations from great to ‘how did you even do this?’ levels of amazing.

Now, let’s talk about the DIY bragging rights. There’s something so satisfying about making puff pastry from scratch. It’s like a little baking badge of honor. You’ll be puffing your chest out with pride when you see those layers puffing up in the oven

The texture and taste are unbeatable. That moment when you bite into something you made, and it’s got that perfect crunch and buttery goodness? It’s a little slice of heaven. This recipe delivers that in spades. We’re talking bakery-level quality that you made in your own kitchen. It doesn’t get better than that.

And let’s not forget the joy of the process. Getting your hands in there, folding, rolling, and seeing your pastry come to life is just plain fun. It’s a bit like magic, turning simple ingredients into something that looks and tastes so complex. Plus, it’s a great way to unwind, focus on something creative, and even get the kids or your friends involved for a pastry party.

Ingredients Needed To Make Rough Puff Pastry

  • GF flour
  • Kosher salt
  • Sugar
  • Cold butter
  • Sparkling unflavored water

How To Make Rough Puff Pastry

Mix Your Dry Ingredients: Start by combining your flour, sugar, and salt in a bowl.

Incorporate the Butter: Cube the cold butter and work it into the flour mixture until you have lima bean-sized pieces. This step is crucial for those flaky layers.

Add Sparkling Water: Gently mix in the sparkling water just until incorporated. The dough will be shaggy; that’s perfectly fine.

Chill: Wrap your dough and let it rest in the fridge. This not only cools the butter back down but also relaxes the gluten, making it easier to work with.

Fold and Chill Again: After the initial chill, give your dough some gentle folds. This starts building those beautiful layers.

Roll and Cut: Once fully chilled, roll out your dough and cut it into your desired shapes. Remember, sharp edges help with the rise.

Variations & Substitutions

  1. Flour Substitutions:
    • All-purpose flour for a non-gluten-free version.
    • Whole wheat flour for a healthier twist, though it may be denser.
  2. Butter Alternatives:
    • Vegan butter for a dairy-free version.
    • Margarine, though it may affect the texture and flavor slightly.
  3. Water Variations:
    • Ice-cold regular water can be used if sparkling water isn’t available.
    • Adding a tablespoon of vinegar to the water can help tenderize the dough.
  4. Flavor Additions:
    • Incorporate fresh or dried herbs like rosemary or thyme for savory dishes.
    • Add vanilla extract or citrus zest for sweet pastries.
    • Mix in cheese like grated Parmesan or Cheddar for cheesy puff pastry.
  5. Seasoning Adjustments:
    • Increase or decrease sugar based on the desired sweetness for dessert pastries.
    • Adjust salt content for savory recipes, or sprinkle sea salt on top before baking.
  6. Texture and Appearance:
    • Egg wash for a golden, glossy finish.
    • Sprinkle with coarse sugar or herbs before baking for added texture and flavor.
  7. Health-conscious Tweaks:
    • Substitute part of the butter with unsweetened applesauce for a lower-fat version, though this may affect the flakiness.
    • Use a mix of gluten-free flour and almond flour for a different flavor and to add nutrition.

Commonly Asked Questions

Can I make this pastry without gluten-free flour?

Yes, you can use all-purpose flour in place of gluten-free flour for a non-GF version. The technique and proportions remain the same.

Why is my pastry not puffing up in the oven?

The most common reason is that the butter melted before baking, causing the layers to merge. Ensure your pastry is well-chilled before it goes into the oven, and don’t overwork the dough.

Can I use water instead of sparkling water?

Yes, you can use ice-cold water instead of sparkling water. Sparkling water is believed to make the dough lighter and flakier, but regular cold water will also work fine.

How far in advance can I make the dough?

You can prepare the dough up to 5 days in advance. Keep it wrapped in plastic wrap in the refrigerator. For longer storage, freeze it for up to 3 months and thaw overnight in the fridge before using.

Is there a dairy-free alternative to butter?

Yes, you can use a high-quality dairy-free butter alternative. Keep in mind that the flavor and texture might slightly differ from traditional puff pastry.

Why do I need to chill the dough multiple times?

Chilling the dough keeps the butter cold, which is crucial for creating those flaky layers as the butter steams during baking. It also makes the dough easier to handle and roll out.

Rough Puff Pastry

Print Pin Rate
Prep Time: 30 minutes
chilling time: 5 hours
Servings: 12
Calories: 262kcal


  • Kitchen Items Needed:
  • Bowl
  • Wooden spoon
  • plastic wrap
  • Rolling Pin
  • Bench scraper
  • Sharp knife or cookie cutter


  • 2 1/4 cups 1.1 GF flour
  • 1 tsp kosher salt
  • 2 tsp sugar
  • 22 tbsp cold butter
  • 1/2 cup sparkling unflavored water


  • In a bowl, combine flour, sugar, and salt. Mix well.
  • Cube the cold butter and add it to the flour mixture. Quickly mix, breaking up the butter into lima bean-sized pieces.
  • Add sparkling water and mix with a wooden spoon until just incorporated. The dough will appear shaggy with large butter pockets.
  • Cover the dough with plastic wrap and refrigerate for a minimum of 4 hours.
  • After chilling, fold the dough about 4-6 times while still in the bowl. Gently work the dough, being cautious not to overwork the butter pockets. Return the dough to the fridge for 1 hour.
  • Remove the dough, lightly flour a work surface, your hands, and a rolling pin. Roll out the dough to a thickness of 1/4″-1/2″.
  • Use a sharp knife or cookie cutter to cut the pastry. Ensure sharp edges to promote rising.
  • Preheat the oven to 400 degrees.
  • Optional: Brush the top of the puff pastry with an egg wash and sprinkle with salt, pepper, or sugar, depending on its use for sweet or savory dishes.



rough puff pastry is best rolled out flat and cut. Ensure a sharp knife or cookie cutter for optimal rising. Brushing with an egg wash and adding seasonings enhances flavor.


Serving: 1g | Calories: 262kcal | Carbohydrates: 17g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 359mg | Potassium: 6mg | Fiber: 2g | Sugar: 1g | Vitamin A: 641IU | Calcium: 21mg | Iron: 1mg
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