Essential Rough Puff Pastry
Breville Test Kitchen

Breville Test Kitchen

Essential Rough Puff Pastry

Home grown buttery puff made in your own kitchen with not a bead of sweat to be seen. It’s seriously impressive stuff and tastes like you’ve gone to patisserie heaven. Pies, palmiers or pigs in blankets? Cheese straws, wellingtons or pot pies? Unleash your inner pastry chef and get your Frenchy on.
the Paradice™ 9
the Paradice™ 9 Product Details

the Paradice™ 9

+3 more appliances


4 hrs total time

30 mins active time


Makes 1 lb



  • cold unsalted butter icon
    8 oz cold unsalted butter

    cut into ½-inch cubes

  • all-purpose flour icon
    1½ cups (8 oz) all-purpose flour
  • kosher salt icon
    ½ tsp kosher salt
  • iced water icon
    ½ cup (4 fl oz) iced water


  • 1Place the butter in the freezer for 5 minutes so it is well chilled.
  • 2Carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the flour and salt and process to combine. Remove the lid and add the butter evenly distributed. Pulse 10 times, or until the mixture resembles pea sized pieces.
  • 3Add the iced water and pulse 10 times to just distribute the liquid but not to form a dough.
  • 4Carefully remove the blade and turn the dough onto the countertop. Press together until just combined. Do not overwork, there should still be clumps of butter. Shape into a 6-inch x 4-inch rectangle. Wrap in plastic wrap and refrigerate for 1 hour to rest.
  • 5Roll the dough on the lightly floured countertop into a 4-inch x 12-inch rectangle. Fold into 3, give it a quarter turn and repeat rolling and folding one more time. Brush off any excess flour, wrap in plastic wrap and refrigerate for 1 hour to rest.
  • 6Repeat rolling the dough into a 4-inch x 12-inch rectangle and folding two more times. Wrap in plastic wrap and refrigerate for 1 hour to rest.
  • 7From humble ingredients to pastry perfection, your rough puff is ready for some fun stuff. Roll until about ¼-inch thick and fill with meat and veggies or fresh seasonal fruit or simply twist and sprinkle with cinnamon sugar. So many options…you’ll need to make another batch.
    Tip: Refrigerate the dough for 30 minutes before cooking. Dough can be cut into smaller portions and frozen for up to 3 months, thaw in the refrigerator.

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