Easy Puff Pastry: Rough Puff Recipe

Easy Puff Pastry

This recipe changed my life, and I have Lucy Vanel to thank for it.

A few years ago, I bookmarked her fast feuilletage, an easy puff pastry recipe that did not involve rolling out the butter and enclosing it into a détrempe, nor did it confine you to the kitchen with incessant refrigeration steps.

A fuss-free puff pastry that does not confine you to the kitchen with incessant refrigeration steps.

Instead, her recipe merely has you cut the butter into the flour to form a rough dough, then do four rounds of rolling out, folding, and turning, like you would for a classic puff pastry, but without refrigerating the dough every time.

What to Expect From This Easy Puff Pastry

This means you can have a remarkably good, homemade puff pastry ready in, oh, fifteen minutes, without sacrificing flavor: four rounds are enough to create dozens* of layers of butter and flour — more random ones, yes, but just as effective — that will puff up gloriously in the oven and produce the flakiest texture.

In the comments below Lucy’s post, a reader posted a link to an LA Times article that appeared three years later, in which Nancy Silverton shared a similar method she had learned from French pastry chef Claude Koeberle, who dubbed it the rough puff.

I loved the name and was interested to review the recipe — calculating ingredient ratios and comparing methods — but it didn’t nearly attain the simplicity of Lucy’s, so I stuck with hers.

Mini Cookbook of French Tarts

When Lucy first shared the recipe for that pastry, she immediately turned it into cheese and bacon swirls that seem absolutely irresistible, but I had other plans for it: I wanted to make an caramelized apple tarte fine and, with the scraps, palmiers (elephant ears).

Join the conversation!

Have you ever made puff pastry? Did you make the classic kind, or take a shortcut? And what do you like to use puff pastry for?

* Because the dough is folded three times at every turn, four turns create 81 layers (3 x 3 x 3 x 3). If you want to push it to 6 turns, you’ll create an even flakier pastry with 729 layers.

Caramelized Apple Tarte Fine

Have you tried this? Share your pics on Instagram!

Please tag your pictures with #cnzrecipes. I'll share my favorites!

Rough Puff (Quick and Easy Puff Pastry) Recipe

Prep Time: 15 minutes

Total Time: 15 minutes

Makes 325 grams (11 1/2 ounces) puff pastry, enough for one 25-to-30-cm (10-to-12-inch) tart.

Rough Puff (Quick and Easy Puff Pastry) Recipe


  • 125 grams (4.4 ounces) flour (all-purpose, T55 in France), chilled if you've had the foresight
  • 140 grams (5 ounces) high-quality European-style unsalted butter, chilled and diced (if using demi-sel butter, omit the salt)
  • 1/4 teaspoon fine sea salt
  • 60 grams (2.1 ounces) ice-cold water or milk


  1. In a medium mixing bowl, place the flour, butter, and salt. Using a pastry blender, two knives, or a simple fork, cut the butter into the flour, stopping when the mixture looks crumbly but fairly even, with the average piece of butter about the size of a pea. Turn out onto a clean (and preferably cool) work surface, and form a well in the center.
  2. Cut the butter into the flour, turn out on a work surface, and form a well in the center.
  3. Pour in the ice-cold water and work it gradually into the flour and butter mixture -- I like to use a bench scraper but a wooden spoon will do fine. Knead lightly just enough that the dough comes together into a ball -- do not overwork it -- and shape it into a rough square. There will still be chunks of butter visible in the dough.
  4. Shape into a rough square.
  5. Flour your work surface lightly. Using a lightly floured rolling pin, roll out the dough into a long rectangle, about 25 cm (10 inches) in length. Add more flour as needed underneath and on top of the dough to prevent sticking.
  6. Roll out into a long rectangle.
  7. Dust the top of the dough with a pastry brush to remove excess flour, and fold the dough in three so the top and bottom overlap, dusting it again after the first fold (the idea is to avoid trapping in too much flour every time the dough is folded).
  8. Fold into three.
  9. Without chilling, turn the dough by a quarter of a turn, and repeat the two previous steps of rolling and folding.
  10. Give the dough a quarter of a turn then roll it out again.
  11. Turn it again, then roll and fold. Turn it again, then roll and fold. You'll have done this four times in total (feel free to do it 1 to 3 more times if you're having too much fun to stop and your kitchen is cool enough). Your rectangles will get neater and neater every time.
  12. After the last fold, tap the top and sides of the dough with the rolling pin to give it an even, squarish shape. Put on a plate, cover, and refrigerate at least an hour before using.
  13. Cover and refrigerate.
  14. Depending on how cold your refrigerator is, the dough may be ready to roll out straight from the fridge. If it seems too hard, let it rest at room temperature for 30 minutes before using.


  • Adapted from Lucy Vanel.
  • This puff pastry can be used for both sweet or savory recipes.
  • Puff pastry can only be as good as the butter you use for it, so now's a good time to splurge on a European-style butter with big flavor and a low water content.
  • This dough is best prepared in a cool environment -- don't attempt it while the oven is running! -- using light and quick gestures to prevent overheating the dough.
  • If you find at any point that the butter is becoming sticky, refrigerate the dough for 30 minutes to 1 hour to cool it again.

  • Sara Davies

    I love this! I have never attempted homemade puff pastry before because it seems so intimidating (not to mention time-consuming); I will definitely give this a try!

    I have to tell you also, I love the new website design. Well done!

    • Thank you so much Sara, I’m very pleased you like it. And do report back if you try the puff pastry!

  • Swan

    This looks very doable. If the choices are breadflour (strong) or pastryflour (lower in gluten), which one should I pick? Thanks!

    • How about a half-and-half mix of the two?

      • Annabel Smyth

        I would have said ordinary plain flour (as in pastry flour), myself…. wouldn’t a bread flour make the result too chewy and not light enough?

        • That was my initial impulse too, but then I thought that I myself have been using T65 flour, which is much less delicate than pastry flour, and I liked the results.

          But since I know Swan does a lot of cooking, perhaps she’ll have a chance to try different combinations and report back on what she likes best? :)

          • Swan

            last week I took a puff pastry class at the Pastry School here in Vancouver (where I take a lot of great bread and pastry classes). I double checked with the chef today on the flour.
            He explained that for puff pastry you need a strong/bread flour/high protein content (min 12%), because you need the gluten for all the rolling and stretching of the dough you do.
            We made both regular and invert puff and both turned out great. I still have to try this one (apparently also called Dutch puff pastry…this Dutchy will try!).Which one will become my to-go-to I don’t know yet, I do know I won’t go back to store bought as this is so much better. I did roll out the leftover dough from class to have my own pre-rolled sheets in the freezer!

          • Swan

            oops, sorry, I did not know that pic would turn out this big !!

          • Thanks so much for sharing all of this, Swan, so interesting. And I love the idea of pre-rolling it for future use! Thank you for sharing the photo — impressive rolling skills, too. :)

  • Oh wow. I can’t wait to make this. Mine will be going on top of a chicken pot pie!

    • That sounds like the perfect use for it! Do you have a recipe to share?

      • I was thinking of trying this one: http://www.bonappetit.com/recipe/rapos-chicken-pot-pie

        Though I would add a secret ingredient that a friend of mine once turned me on to: grated lemon zest in the filling. It cuts through the richness of the crust and the filling and makes it that much more amazing.

        By the way, for butter based doughs I like to freeze the butter and then grate it over the flour using the large teardrop holes. It’s much easier than cutting the butter into the flour and keeps it in even-sized, very cold pieces.

        • Thanks for the link, it looks great, and I am a lemon zest fan too. Just like cumin, I think it improves just about anything it touches!

          And by now three of you have now mentioned the grated frozen butter trick, so I’m definitely trying that next time.

  • Annabel Smyth

    We made rough puff pastry like this in cookery classes at school, which I have just realised were very nearly fifty years ago now! Oh dear…..

    • I wish there still were cookery/cooking classes in schools. Such a loss that they disappeared!

      • Annabel Smyth

        They have in France, too? I only had a year, but I learnt to make bread, and marmalade, and pastry (not that I am good at pastry – it needs a light hand, which I don’t have), and roux sauce. They didn’t tell us that whisked sauces have the same result and are far easier to make! But learning such things at 12 or 13, which we were, really does last one a lifetime!

        • Yes, sadly, though I’ll note they already had when I myself was at school.

          And yet it feels like such an obvious way to (try to) level the playing field between kids from households who cook and kids from households who don’t, which is key to their future health.

      • Boris Litovski

        I’m a Food student in the UK. They still have those classes here. It surprises me that they don’t have them in some other parts of the World

        • I should perhaps clarify that we were referring to cooking classes disappearing from the general curriculum in middle or high school.

          We do still have culinary classes for students who want a career in restaurants, etc.

          • Elaine Monaghan

            Coming a bit late to this discussion… however when my granddaughter started primary school in the UK last year at age 4 (just an ordinary, state school), she came home in the first week with a loaf she’d made and that had been cooked in the clay oven in the school grounds. The latest offering was an apple pie (but then she’s 5 now)! I think the cooking takes place during what they call ‘Forest School’ (hands-on, practical outdoor education – it’s quite a new development I think) that all the children in her school take part in once a week.

          • That is so impressive! Thanks a lot for sharing. I hope your granddaughter has a long life full of baking accomplishments!

          • Elaine Monaghan

            We believe in starting young! She was scrubbing oranges and helping to measure sugar for marmalade when she was not quite 3. And making marmalade does seem to be a particularly sociable cooking event when ‘many hands make light work’.

  • I am SO making this one – I’ve been looking for a quick puff for a while now. Sold!

  • dr_bombay

    would it work to freeze and coarsely grate the butter, and then incorporate it into the flour quickly?

  • Lucy Vanel

    Clotilde! Thanks ever so much. Hope to see you in Lyon one of these days soon.

  • LaCoccinelle

    For years, i have been making this pastry using Delia Smith’s method, which involves, putting the butter in the freezer and grating it on the largest holes of the box grater.

    • Thank you LaCoccinelle, Dr_Bombay below was asking just that, it’s good to know it works!

  • This is the most exciting recipe I’ve come across in some time! I always have store bought puff pastry on hand but have never made it. I think after I made croissants I was a bit put off pastry makin, but his actually sounds simple and even more mportantly quick! Can’t wait to try it.

    • So glad you mentioned croissants, Lily, since I plan to try and apply this to croissant dough sometime soon! What’s the worst that could happen, right? :)

      • annemax

        Have you tried it on croissants yet? Very curious to hear how that works.

        • No, I haven’t yet! I’m thinking I will use a standard recipe for croissant and use the same simplification method. There will be a post when I do!

  • Genn

    This is such a great tip!! Thanks for sharing!


  • Yoshiko Yasuda

    I cannot wait to try this. I have made puff pastry, both the classic and the inversee, over the past three years, mostly to use in galettes des rois. I do like your croissant idea, and will have to try that out. Thank you for the idea!

  • I recently used this recipe to make a “Fresh Fig, Thyme & Goats Feta Tart”. I’ve blogged the delicious results but just wanted to thank you again for sharing such a fantastic recipe!

  • Absolutely trying this. I made a large Quiche over Xmas with pre-made pastry dough. As I don’t read Dutch I’d accidentally purchased puff pastry and only realised when it was cooking away in the oven. It tasted great, if not so solidly held together, and I’d love to make it again and on purpose this time!

    • Ha ha, love the story of accidentally buying the Dutch puff pastry. Live and learn, right? :) Do report back if you make this one!

  • Cerelia

    Thank you so much! This dough saved us when we wanted to bake a brie but forgot to buy frozen puff pastry sheets! It was so easy, and I have no experience at all with making dough of any kind. =D Thank you!!

  • website

    Very nice way of making this pastry.

  • Tom

    I love this recipe and will try it out next week. Can you substitute pears for apples?

    • Absolutely, you can! Be sure to pick pears that are ripe but not *too* ripe so their juices won’t make the crust soggy. You can even sprinkle the dough with a touch of tapioca before arranging the fruit on top to make sure.

  • DeAnna Pavlenko

    I want to make a Russian version of Napoleon Cake that requires lots of puff pastry layers and cream in between. Do you think I’ll be able to make at least 5 thin layers out of this recipe?

    • What dimensions do you need your layers to be?

      • DeAnna Pavlenko

        I want to make it 8” in diameter with enough layers to make it at least- 4-5 ” tall.

        • If you need five thin 8-inch circles, I think doubling the recipe should be enough. Happy napoleoning!

  • Guest

    Thanks for sharing this wonderful recipe…can’t wait to give it a try!

  • Bakeawaywithme.com

    Thanks for sharing this wonderful recipe…can’t wait to give it a try!

  • morgenstein

    The best puff pastry recipe and instructions to make it.

  • Bianca Black

    This looks soooo easy! I think you have finally motivated me to try making pastries. About the butter, is there any brand/type you particularly recommend? The one I currently have in my fridge now is President unsalted French butter. Thanks!

    • I generally buy organic butter from the organic grocery store, preferably the raw milk kind, but I don’t have a particular brand to recommend.

  • Hodor3


  • Matea Milojkovic

    Thank you for sharing this recipe! I’ll need to try it soon :)

  • Linda


    this sounds interesting, I am just recentllly starting to g.et into baking, better late than never.LOL I was wondering about this butter situation, could i use or mix either regular Crisco or butter flavored Crisco? Especially for my first time i wouldnt want to waist expensive butter and i have never seen butter like that around here. I was thinking of making raspberry turnovers.

    thank you

    • I wouldn’t recommend using Crisco in any recipe. :) If cost is an issue, I suggest buying whatever butter you can afford, but sticking to the most natural, least-processed ingredients you can will go a long way toward delicious results. Happy baking!

  • Linda


    this sounds interesting, I am just recentlly starting to get into baking, better late than never.LOL I was wondering about this butter situation, could i use or mix either regular Crisco or butter flavored Crisco? Especially for my first time i wouldnt want to waist expensive butter and i have never seen butter like that around here. I was thinking of making raspberry turnovers.

    thank you

  • Nancy Ogg

    The dough is chilling: now to pray that it does puff. It’s (double recipe) going to be top and bottom crust for our New Year’s Eve dinner, Tourtiere Quebecoise.

  • chsep

    This is amazing – it sounds too good to be true! Thanks for posting – I’m excited to try it out. Do you have a picture of the end product that you could post?

  • Joan DiLeonardi

    I can’t wait to try this. I make croissant dough which has similar technique to the classic, but when I tried puff paste it would get tough from the handling.

    • That’s a very good point, Joan — this kind of dough does need a light touch. Do report back if you try it!

  • Madonna Ganier-Yancey

    I must have missed this blog when you originally posted it. I’ve always been intimidated by puff pastry. Fortunately, I’m able to buy Dufour frozen puff pastry locally, but this recipe makes making it from scratch seem doable. I even have the high quality French butter. It shows up in stores here around the holidays for a very short time. When it does, I stock up. I wrap it very carefully and freeze it so I always have a few packages on hand.
    By the way, I love Lucy Vanel’s blog. Or did. It hasn’t been updated in a long time. I have her cooking school on my list of things I must do.

    • It’s certainly intimidating in its classic form, but somehow this slight simplification makes it a lot more manageable! I hope you get to try it soon.

  • Fiona Davis

    ‘Have seen the grated butter version,’have made all butter puff years ago for parties and it went down extremely well,not a crumb left! Crispy choux and shortcrust too, homemade is nicer!

    • I agree! If you can spare the (minimal) time and energy, it’s plenty rewarding.

  • Fiona Davis

    Agree with you Clothilde organic butter is yummier,healthier and fresher and seems to have less water or higher cream content.

  • Caroline Feffer

    i’ll definitely try this out. at home, puff pastry is my partner’s “chasse gardée”. He makes it with the very classical Lenotre recipe, loads at a time that we cut in pieces and freeze, and we usually use it for Tarte Tatin or sweet or savory tartes fines. it’s yummy, and quite straightforward, but does take several steps and a little bit of time. Anyway, I personnaly don’t have the patience :) this rough puff seems just perfect for me… (i think i’ll try your caramelized apple tarte, what a great simple idea to put sugar and butter underneath the dough!)

    • I also don’t have the patience for the classic recipe. I hope you like this one, but please take care not to threaten the delicate balance in your and your partner’s culinary partnership! :)

      • Caroline Feffer

        As long as it’s in addition rather than instead, and that I don’t speak ill of Lenôtre, we should be ok :) The tart was lovely, a bit less flaky maybe, but I made the pastry with spelt flour so can’t really compare… Anyway, thanks very much, easy handy recipe that I’ll try again!

  • Erin Phang

    This is such a great recipe and tutorial! Would it work if I were to replace 10% of the flour with cocoa powder to make chocolate puff pastry?

    • This is weird, I remember responding to your comment but no longer see it here — my apologies for that. Yes, you can definitely try replacing 10% of the flour with cocoa powder, it’s a great idea! Will you report back on what you think?

  • Renee

    I love your recipes and own your cookbooks. However your site has become extremely difficult to read with so many advertisements. They are literally all over the page. They ruin the experience for me. Can you please fix this?

  • Beatriz Mendoza

    I don´t get it. Before I was even done cutting in all the chilled butter, I already had a dough. Adding the water was a disaster (it looked like a sponge). I was able to salvage the dough by removing some of the water but it needed flour at every turn or would stick. What did I do wrong ?

    • Hello Beatriz, it sounds like you have a problem with the ratio of flour to butter. What kind of flour and butter are you using? How did you measure them?

      • Beatriz Mendoza

        Actually I edited my comment (although for some reason it does not show up) saying that I figured out my dough got too warm (I don´t have a pastry blender so I was using my fingers, and I didn´t work fast enough). I used french butter from Normandy and regular flour (although somebody in the comments recommends high-gluten flour). I used my electronic scale to weight both. I have had the same problem recently with some raspberry mazurkas so I think I really need to buy a pastry blender (I use my fingers for scones no problem, but the proportion butter-to-flour is lower). Thanks !!!

        • Sorry your edit didn’t come through, Beatriz. Indeed, this is a dough you want to handle with tools only. I’m glad you figured out what the problem was, and hope you have better success next time!

          • Jorge Bizarro

            Humm… wouldn’t this work with same amount of flour and butter (e.g. 125g flour, 125 g butter)???

          • You can definitely play around with the quantities of flour and butter — there are recipes out there that use different ratios. Let us know what you end up trying?

  • CelticThugPoet7

    Hey Clotilde Would This Work to Top a Chicken & Mushroom Pot Pie? :-)P…

  • Jorge Bizarro

    Hi Clothilde. Not few people here in Brazil asked me for ‘Pastéis de Nata’ (Portuguese Custard Tarts) but I’ve always refrain from trying to bake them because of Puff Pastry (PP). The custard is very easy, although the traditional recipe calls for using a sugar syrup instead of just plain raw sugar. So I’m going to try for the first time making PP using this method. I’ve seen some variaitons, like adding some lemon juice or vineager, (or even egg yolk) mixed with the water. Have you ever tried or know this very interesting oil/olive oil Chinese puff pastry? – … this one would avoid the chilling and given that I love baking with olive oil, I might go for this after if the butetr flavour is not a ‘must’ in the Pastéis de Nata :)
    Here a sample: https://www.youtube.com/watch?v=R3mzjA0ah94

  • Nehal Mc

    I used this recipe several times and it worked a treat. But then I came across your yoghurt tart dough recipe from your book and sort of combined the two. It is even more delicious than using a lot of butter. I found I only had to use half the amount of butter, as the yoghurt does all the binding and the butter provides the marbling required for the puffiness. Thank you for both recipes!

  • Sylvia

    What a fabulous recipe Clotilde! I haven’t resorted to store-bought puff pastry since I’ve discovered how easy it is to make it.
    Mind you, I also tend to use a lot less puff pastry these days. You can’t fool yourself about the amount of butter it contains when you add it yourself :)
    But what a delightful occasional treat!

    Oh, and as an aside – using frozen butter and grating it (as one of the comments below suggests) works very well for me.

  • Labiba Laith

    I’m reading the comments while my attempted pastry is in the fridge. I’m so nervous! My first puff pastry! This looked so simple and excited that it’s the only one I wanted to try!

    Now while I was making the pastry I felt the dough being very soft, not hard or tough at all is this normal?

    • Is it warm and/or humid where you are? For best results, you should work at a fairly low room temp.

      • Labiba Laith

        Thank you! I live in Dubai so the a/c is blasted but kitchens will be kitchens! 😊 In all cases the flavour was yum but it’s a new place new oven and I had left it too long! So I shall now adjust for the next time. Pissaladière!

      • Labiba Laith

        As well at least I made a puff! Thank you sooooo much!

  • Tinkers’ Men

    Was so much fun three years ago early Christmas morning for brie cheese and rough puff. I got so happy when the dough was resembling a can of Pillsbury.

  • Beatriz Mendoza

    Second time around, second flop. This time I used my brand-new pastry blender and even chilled the flour. However when I added the carefully weighted 60 g of cold liquid (I chose milk) it again became a soggy spongy mess. I don´t get it. I had to add a lot of flower and the result, though edible, is far from “puffy”. What did I do wrong ? Thanks

    • Where are you located and what kind of flour are you using? Different flours have different rates of absorbency, so you may have to adjust. Always follow your intuition with the ingredients you are dealing with. If you find the amount of water given is too much for your flour, start by adding maybe half of that, then a little more, then a little more, so you get the consistency described and shown.

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