{"id":23846,"date":"2026-07-12T17:29:51","date_gmt":"2026-07-13T00:29:51","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=23846"},"modified":"2026-07-12T17:32:13","modified_gmt":"2026-07-13T00:32:13","slug":"rough-puff-pastry","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/rough-puff-pastry\/","title":{"rendered":"Rough Puff Pastry"},"content":{"rendered":"

What Is Rough Puff Pastry?<\/h2>\n

Rough puff pastry<\/b> is also known as quick pastry and\u00a0become really popular with professionals and home bakers because you get bakery-style puff pastry without precise shaping and laminating butter with dough. Cookbook author and chef Claire Saffitz has a wonderful recipe for it<\/a>. The trick is to work large pieces of cold butter into dry ingredients and hydrate it all with ice cold water (as if you were making pie crust<\/a>). Sometimes bakers grate butter into the mix or use a food processor. There\u2019s lots of ways to make rough puff pastry.<\/p>\n

With this recipe, I stick with cold cubes of butter and use my hands to rub the butter into the flour mixture. Your hands are your best tool and method here because it\u2019s nearly impossible to over-mix the dough this way. If the dough is over-mixed and you break down the butter too much, you\u2019ll lose layers.<\/p>\n