Full Recipe
Author
King Arthur Test Kitchen | 2021-03-08
Description
Unlike classic puff pastry, which relies on numerous folds, turns, and rests in the refrigerator, Rough Puff Pastry, also known as "blitz puff," incorporates the butter directly into the dough ingredients in large, leaf-like shards. The dough starts out looking quite rough (as the name implies) but smooths out and becomes cohesive through a series of three quick folds and a 30 minute chill in the refrigerator before it's ready to use. Make Rough Puff Pastry a staple in your freezer (see "tips," below for details) so you're never too far from layered, flaky treats.
