Rough Puff Pastry

Name: Rough Puff Pastry
Yield: Makes one 20x10" sheet about ⅜" thick (30 oz. dough)
Ingredients: 1½ cups (3 sticks) unsalted butter, frozen; 1 tablespoon sugar; 1½ teaspoons kosher salt; 2 tablespoons plus 2½ cups all-purpose flour, plus more for dusting; ⅓ cup whole milk

By Claire Saffitz

February 27, 2017

Image may contain Food Pastry Dessert Confectionery Sweets and Bread

Photo by Laura Murray

This versatile puff is almost like a hybrid between pie dough and regular puff pastry and easy to freeze and store. Use it as the base for anything from tarts to palmiers to turnovers. See the step-by-step-instructions here.

Recipe notes

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