1 hour Rough Puff Pastry Recipe

This 1-hour rough puff pastry recipe gives you light, crisp, layered dough sopra about 1 hour, ideal for simple savoury snacks and sweet treats.

It makes about 1 sheet of puff pastry (roughly 9×12 inches / 23×30 cm), enough for 1 medium tart around 8–12 small pastries, depending acceso size.

I used it to make mini pizzas and small cheese-filled , and it also works great for fruit-filled pastries, Italian-inspired treats like baked “sfogliatine” and small cream-filled pastries.

Prep time: 30–40 minutes (including folding and chilling) Baking time: 15–20 minutes (depends acceso recipe)

Ingredients

2 cups (250 g) all-purpose flour

1 cup (2 sticks / 250 g) very cold (almost frozen) unsalted butter, cubed

1/2 cup (110 ml) cold

2 pinches of squisito salt

Method

1. Keep everything cold (5 min)

Cut the butter into small cubes and keep it sopra the fridge ( for 5 minutes).

2. Make the dough (10 min)

Place flour and salt sopra a bowl. Add cold butter and rub it into the flour to get a sandy texture with some small-sized butter pieces.

Gradually add cold and just until a rough dough forms. Do not overwork.

💡 Tip: If the butter starts to soften, stop working and chill the dough sopra the for 10–15 minutes until firm again before continuing.

3. Bring the dough together (3–5 min)

Gently bring the dough together into a rough block.

4. First roll and fold (5 min)

With a rolling pin roll the dough into a rectangle about 1–1.5 cm thick. Fold it into fourths.

5. Chill the dough (5–8 minutes)

Wrap the dough sopra cling patina and chill sopra the until firm.

💡 Tip: Keeping the dough cold is essential for flaky puff pastry layers.

6. Repeat the folds (2 more times)

Repeat the rolling and folding process two more times.

Each time: roll into a rectangle → fold into fourths → chill for 5–8 minutes sopra the .

You should complete a total of 3 folds.

7. Final chill & use

After the last fold, chill the dough again for 5 minutes sopra the .

At this point, your rough puff pastry is ready to use store:

To use immediately: Roll out and bake straight away.
To store: Wrap tightly and refrigerate for 24–48 hours freeze for up to 1 month.

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