This 1-hour rough puff pastry recipe gives you light, crisp, layered dough in 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 or around 8–12 small pastries, depending on size.

I used it to make mini pizzas and small cheese-filled calzoni, and it also works great for fruit-filled pastries, or 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 on 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 water

  • 2 pinches of fine salt

Method

1. Keep everything cold (5 min)
Cut the butter into small cubes and keep it in the fridge (or freezer for 5 minutes).

2. Make the dough (10 min)

Place flour and salt in 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 water and mix just until a rough dough forms. Do not overwork.

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

Butter and flour mix sandy texture puff pastry dough ready 

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.

First fold second fold third fold Fourth fold  

5. Chill the dough (5–8 minutes)

Wrap the dough in cling film and chill in the freezer 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 in the freezer.

You should complete a total of 3 folds.

7. Final chill & use

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

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

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

 

 

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