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Claire Saffitz Makes Rough Puff Pastry | Dessert Person Follow along as Claire makes a delicious puff pastry recipe from scratch. This recipe, a hybrid of pie d…
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100 Comments
Not interested in this recipe. Only stupid intrusive AI brought me to this page. I do not even know if this intrusion is legally allowed. I only hope that one day, a class action suit will clarify the limits of AI to collect information about my interests on Internet.
I really enjoy baking Claire recipes. She definately is my favourite pastry chef/balker. Patricia, Sydney, Australia
My secret favorite petit palmier, I like only the ones in Europe but not in the US supermarkets they are fat and huge, they call them elephant ears - not an appealing name or taste / texture. Thank you. Again I'm here from the future 2026.
I shake too
Hands down THE BEST Rough Puff Pastry tutorial I’ve ever watched. You ARE a born chef & teacher; you are amazing and inspiring without being intimidating in any way. ❤😊
Can change the AP Flour to King Arthur 1:1 Gluten Free flour? would it still work?
Claire, amazing recipe! I just made an apple strudel with the pastry and my family was soo impressed with how flaky and delicious it was! Thank you for being a wonderful teacher 🩷
How awesome, certainly trying this
Claire i want to CRY in a good way hahahahhaa i have been wanting to make so many tarts in your book but shyed away bc it said it required rough puff pastry so today i finally faced my fears and i made it and it looks so good and flaky 😭😭😭😭😍 going to be making the peach melba tart with one half and the apple tarte with the other half 🥹🥹🥹🥹
Haha what Claire said about iced coffee season being when your first coffee of the day is an iced one not a hot one - so true!
You're a bone fide pain in the ass. Let me know if you'd like me to continue....
One part im confused about is after the rolling to create layers do I have to chill it again or can it be used then?
Can I use bread flour to make this?
Thank you! Actually got puffed pastry to work!
Made a batch for chicken pot pie and used the leftovers for pommiers. It was so delicious and it was a crowd pleaser.
When making pie dough, the more you work it , the less flaky it is. So I am not sure this will be as flaky. <br>Watching to see . <br>I do like this Claire.😊
I always use a box grater when i make short crust pastry. I have very warm hands it cuts down on claggy fingers.
A pommier is an apple tree. A palmier is a puff pastry rolled and baked like your cookies.
I came to learn a recipe not watch you drink coffee.
I think you're great Claire Saffitz, but what the heck is a stick of butter, and when will the United States start using metric like the rest of the world ?
What is the table you are using when you roll out the dough-butcher block top?
I made this and it seems to have come out excellently. Great video and recipe!
Claire, you're one of the best. I like you detailed explanations and realness.
This is the cutest intro I’ve ever seen.
Please make Portuguese custard tart 🇵🇹 Pastel de Nata
At <a href="https://www.youtube.com/watch?v=EvGGgOJbcGA&t=244">4:04</a> the iced coffee has a little face :)
Turn off that horrible... <i>"music"</i> at the <b>fore</b> ground.
Sorry but this was being made by my mother 60 years ago and is the original puff pastry made in Scotland, used to top steak pies, sausage rolls, steak bakes etc, she called it rough puff pastry, so sorry its not new by any means. No need to grate the butter, it should be chopped into chunks, rubbed roughly through the flour, this way you get bigger streaks of butter through giving you a higher rise and crisper puff, I'm not half way through this video but I'm gonna predict that it doesn't rise like proper rough puff pastry.
You are amazing, Claire!
almost like a scone dough
I did my dough in the mixer and I think I overworked it because I can't get it to roll out as thin as it should be. I did my best and because I lost track of the number of times I rolled & folded, it should at least be flaky. We'll see in a few minutes.
so real for still using the butter dropped on the floor
What happened to the sliced butter that Claire put in the fridge?
Yes found a great recipe
<a href="https://www.youtube.com/watch?v=EvGGgOJbcGA&t=840">14:00</a>. Claire: “I’m going to fold this puff pastry dough like a letter”.<br>Teacher of millennials: “see how Claire folds the dough towards its middle, then folds the other end over that? That’s how you used to fold letters!”
omg i love palmiers so much! grew up with em and always snacked on them
The first time I saw you with nail polish…….I watched this again after watching the tarte tatin recipe ..waiting for apple season for fresh apples but will make the dough..love to watch!
Thank you so much for all your hard work with these teaching videos. I learn so much every time. You're my hero!
Are you using regular American butter? A lot of recipes I've read/watched called for European-style butter. I'm curious how much difference it really makes.
Box graters make me nervous
Add a creamy custard or fruity jam or drizzle some chocolate. Pastries are so much fun.
"they puff roughly"
my palmiers came out soooo liquidy idk why
I trust your recipe and technique over the others because I made your buttermilk biscuits and they were DAMN DELICIOUS. So I’m gonna use your rough puff for a tart tatin soon.
Is there any recipe / situation where you would want a traditional puff pastry instead of this? The results look quite similar to a puff pastry so I'm wondering if there are cases where they are not interchangeable.
When do you divide in 2?
Gateway pastry...😆😆
What is the difference between puff pastry and rough puff pastry, is it the yeast?
Wow! I made these for a little recipe test for upcoming Canadian Thanksgiving, they are so delightfully crispy and flakey, and surprisingly easy, yet incredibly impressive to everyone at work. Can't wait to test out a couple more options ☺
These palmiers are my go-to cookies when baking for a crowd. Everyone is super impressed and no one knows how easy they are. I make the dough weeks in advance and just thaw it the night before I bake.
Claire needs @thehomeedit to organize her her kitchen & refrigerator! 👍🏼😂❤️
Damn this is so different from the recipe by you that I printed out …
This was amazing!! - I used a cheese slicer (long way) for the sliced butter and found it to be perfect! I made mini apricot galettes. I am curious why this wouldn't be good for a pie dough?
Although I'm not new to Rough puff pastry making, I found your method with the tips for preventing overworking, the absolute best! My pastry was light & puffy, the best I've ever made & now I'm a complete convert. I made 500g of flour to 500g butter made into 2 slabs, (one for later). One slab made 12 Cornish pasties filled with a mixture of: 2 potatoes, 1 turnip, 1 parsnip, 1/2 swede, 1/2 cup frozen peas, plus 250g minced beef raw. I can't eat onion or garlic. Also added finely chopped parsley, sage, rosemary & thyme. (like the song) Salt & pepper. Thank you Claire for your great baking.
Your style is very very beautiful 💕💕💕💕😋
I would like to ask if you agree with my observation regarding laminated dough. I have found that if the dough does not puff it doesn't bake. I have found unbaked laminated dough in the middle of puffed pastry and no amount of baking will make that dough bake.
I just made the palmier cookies from this video and they turned out really good! Mine did separate a bit more than hers, but I just need to press them together better next time. The taste and texture were on point 👌
The dough was only folded twice (2 turns) is that all the turns it needs?
The Bench Scraper is Everything. I can make anything with a bench scraper but very little with out. It is essential.
I use a cheese slice to get the butter sliced. This is my favourite recipe! Hooray claire!
I live in the South where we have low protein flour. This is what we use to make our biscuits, cookies and such, items where a tender and flaky crumb is desired and low gluten production. I am assuming for the rough puff- that would be the preferred flour?
Thanks a lot Claire! While making the dough I thought, I messed it up, but in the end my Palmiers turned out great. They are so delicious :)
Orejas!
What if I freeze all of the butter and use the box grater's big slot on half of it? 🤔
I'm making this and I swear my dough looks too dry! Should I leave it, or add more water?? 🙃
That was good. Thanks.
I'm jumping around looking at a few recipes here and there and this video came up for one of my searches!!! I absolutely love how you simplified the whole thing, taking one thing most know or are learning how to make, and then showing us an easy way of obtaining a less complex, or a smaller number of steps and getting the same or really close to the same effect as one would if making the more involved version!!<br>So, I liked, subbed and rang the bell and I look forward to watching more of your videos!!!<br>Thank you!!!
I have a feeling that your butter of choice “Kerry Gold” which I love using in my recipes as well. <br>It just got to my attention that you are not using the same brand for this dough. And that immediately put a question in my head…<br>Is it just that’s what you had on hand or it really doesn’t wouldn’t make any difference if it’s a rough puff pastry? <br>Might be a silly question too 🙁<br>Thanks Claire! <br>Ps: I made the pecan brittle cookies from the book… HOLLY MOLLY! Made them for family and friends, but I accidentally kept them in my freezer 😁
Not doing a Thanksgiving today, but visiting my boyfriend’s family this weekend. For dinner tonight, I’m making a turkey pot pie with this as a crust. The dough is resting in the fridge now and I’m so excited! 🤞
Hi,do you turn the palmiers when they are half cooked .Thank you for sharing merci pour le partage
I can't help but wonder what kind of pie you would use this rough pastry with. I love the idea that it would be very flaky. Would it be a pre bake shell only?
Son mini Orejas! Jajajja que cute
Thanks for being mindful of plastic use
LOL "I can't read!" I'm dying.
What can I do since I have hot hands always?
I made this over the weekend, so that I could have some on hand ready, but with half the quantity, I used them to make some cheat croissants that came out great.
Every time Claire says 'Too much iced coffee' (I'm almost sure it's once per video), it's so relatable 😅
I'm so happy I found Claire and Vinny!
You could probably get away with using ziploc bags as a replacement for dough; they're cheap in bulk, easy to clean, easier that futzing around with plastic wrap, better seal, and reusable.
MAGIC HANDS COFFEE MANIA!
When my Mam and Ganny made pies, the cuttings of pastry (not only rough puff) were given to us kids to roll out, sprinkle sugar, fold and roll again, make into palmier shapes and cook in the oven after the pies. We loved them. My brothers were always grey 🤢😂.....
Why is the background music so aggressively in the foreground?
“The whole internet wants you to know about beeswax” 🤣 I’m right there with you about the plastic wrap, sometimes irreplaceable
Lollllllllllllllllll palm ears hysterical
Thank you so much for this! I made this vegan and it is the BEST crust I have ever had!!! 👏🏽👏🏽👏🏽 <br>Please share more ways you use this rough puff pastry.
I'm making this now! I just put the dough in the fridge (I think it's slightly over hydrated, but I'm excited! It's my first time making pastry dough 🤗🤗
what's the best type of butter to use for this?
"I can't get into the freezer at the moment" XD<br>"I got a bigger... baking sheet." I really tought you would say you've got a bigger fridge XD<br>So fun, interesting and relaxing to watch you cook ^_^
Ruff puff saffitz
I’m using this rough puff recipe to make apple hand pies for dessert tonight! I’m so excited! You’re the best Claire👊🏼
It's possible to make a Vegan version of this?
If you can reuse the plastic even once then that's a great step in the right direction! It's too bad that there isn't a great plastic-free dupe right now, but good to know that you would use one if it worked well!
It's just ironic that the same woke brigade giving nice people a hard time about an occasional need for single use plastic during dough making are the same people wrapping their entire bodies in single use plastic for TikTok challenge clout then throwing it all away. ever wonder why these folks don't come at large companies for making these plastics, or attempt to think up solutions for the future that are actually viable..? it's because they just want internet brownie points. they only care when someone is looking at them - they don't actually care about the environment. in their own homes, they're throwing recyclables in the garbage and driving their cars ten feet to the mailbox.
Claire: "I find yoga...very not relaxing" I FEEL SEEN
Claire at the end trying her creation is a mood :D Sometimes I also forget that I am good at my art and then I do it and I'm like "yo I got this!"
Julia is totally smiling down at you right now
Claire, where did you get the work surface cart thing? And bench scraper?
Vinny making all the iced coffee gays feel seen
I just want to take this chance to give kudos to the production crew for the lights, focus, and edits.
What is your favorite recipe from Dessert Person? What recipe from the book would you like to see us make?
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