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+ servings
Rough puff pastry on a wooden board

Rough Puff Pastry Dough Recipe

Ditch the store-bought puff pastry. Follow this recipe and guide to make your own homemade puff pastry that is flakier and full of flavor
Course Appetizer, Dessert, Main Course
Cuisine French
Prep Time 45 minutes
Resting Time 4 hours
Total Time 4 hours 45 minutes
Servings 1 batch
Author Omaily Lucas


  • Rolling Pin


  • 2½ cups (300 gr) all-purpose flour
  • 1 tsp salt
  • 2 sticks (226 gr) butter cold
  • Ice cold water


Mixing the Ingredients

  • Add the all purpose flour into a large bowl. Add the salt and combine.
  • Cut the butter into ½ inch/1½ cm cubes (see note 1). Break up the cubes and coat with flour using your hand. Squeeze the cubes to flatten them with your thumb and index finger. Make a hole in the center and gradually add a little bit of water into the hole, about 6 tbsp. Toss the dough with your fingers to incorporate the water until it starts forming clumps. Then lightly knead the dough. Add a little bit of water, 2 tbsp. at the time, if the dough is too dry and continuekneading to mix all the ingredients (see note 2).

First Fold

  • Very lightly flour your work surface, dough, and rolling pin. Roll the dough with a dough roller to ½ inch/1½ cm thick. Keep flouring your dough, whenever needed, and turn the dough to form a rectangle shape. Then fold the dough in half and then in half again. Refrigerate if the dough is getting soft or sticky or move onto the second fold.

Second Fold

  • Roll the dough again to ½ inch/1½ cm thick and then fold it in half and again in half. Refrigerate the dough for at least 2 hours.

Third & Fourth Fold

  • Like previous folds, roll the dough to 0.5 inch/1.5 cm thick and then fold it in half and again in half. Refrigerate in between folds if the dough gets soft or sticky or move onto the last fold.
  • Wrap the rough puff pastry in a plastic wrap and cool for at least 2 hours before using.


  1. Tip: If using sticks of butter, cut them in two, lengthwise. Turn the stick around and cut in half, lengthwise, again. Then cut slices.
  2. Work quickly to not melt the butter when kneading. If your dough feels sticky after mixing then cool it in the fridge for a little bit.