Description
This rough puff pastry recipe simplifies homemade baking, offering a delicate crunch and buttery aroma. It’s a straightforward, family-tested method perfect for busy home cooks looking to elevate everyday meals with ease.
Ingredients
- 300 g (2.5 cups) all-purpose flour
- 5 g (1 teaspoon) fine sea salt
- 10 g (2 teaspoons) sweet smoked paprika
- 5 g (1 teaspoon) ground sumac
- 250 g (1.125 cups) unsalted butter, very cold, cut into 0.5-inch cubes
- 150 ml (0.67 cup) ice water, plus more if needed
- 15 g (1 tablespoon) za’atar spice blend
- 5 g (1 teaspoon) white sesame seeds
Instructions
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, fine sea salt, sweet smoked paprika, and ground sumac until evenly combined.
- Incorporate Cold Butter: Add the very cold, cubed unsalted butter to the flour mixture. Using your fingertips or a pastry blender, quickly work the butter into the flour until pieces are flattened and roughly pea-sized, with some larger chunks visible. The mixture should still feel cold and crumbly.
- Add Ice Water: Gradually add 150 ml (0.67 cup) ice water, a few tablespoons at a time, mixing lightly with a fork or your hands until the dough just comes together into a shaggy mass. It should appear barely cohesive, not wet.
- Form and Chill Dough: Gather the dough into a rough ball, flatten it slightly into a rectangle, wrap tightly in plastic film, and chill in the refrigerator for at least 30 minutes.
- Laminate Dough (Perform Turns): Lightly flour a clean work surface. Unwrap the chilled dough and roll it into a rectangle approximately 20×45 cm (8×18 inches). Fold one-third of the dough from one short end towards the center, then fold the opposite third over the top (like folding a letter). Gently press down the edges to seal them. Rotate the dough 90 degrees so the open seam is on your right. Roll it out again into a 20×45 cm (8×18 inch) rectangle. Repeat the letter fold. Wrap the dough again and chill for 30 minutes. Repeat this rolling, folding, and rotating process two more times, chilling for 30 minutes after each set of two turns, for a total of four turns. (If the butter starts to soften and leak, immediately wrap and chill the dough for 15-20 minutes before continuing.)
Notes
For a gluten-free option, use a 1:1 gluten-free baking flour blend. Consider half butter/half shortening or plant-based butter for different textures. Add a hint of sugar for sweet applications or dried thyme for savory treats. Always use high-quality, very cold unsalted butter for best lamination. The dough should always feel cool and firm; visible chunks of butter are desired for flaky layers. If butter softens, chill immediately for 15-20 minutes. If dough is tough, roll gently and rest (chill) for 10-15 minutes. Ensure neat, even folds for uniform layers.
- Prep Time: 165 minutes
- Cook Time: 0 minutes
- Category: Dough
- Method: Mixing, Folding, Chilling
- Cuisine: General
Nutrition
- Serving Size: 100 g dough
- Calories: 390 calories
- Sugar: 0 g
- Sodium: 270 mg
- Fat: 27 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 72 mg
Keywords: rough puff pastry, flaky pastry, homemade baking, easy dough, savory pastry, spiced pastry, butter, lamination