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Sourdough Rough Puff Pastry Recipe

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4 from 14 reviews

This sourdough rough puff pastry recipe combines the flaky texture of traditional puff pastry with the tangy flavor of sourdough discard. It uses cold butter incorporated into a simple flour mixture with sourdough discard and water, chilled and folded multiple times to create delicate layers perfect for tarts, galettes, or croissants. The pastry is baked to a golden crisp and is ideal for pairing with fresh fruit and vanilla bean ice cream.

Ingredients

Dry Ingredients

  • 160 g unbleached flour
  • 3 g kosher salt

Dairy & Wet Ingredients

  • 170 g unsalted grass-fed butter (cold, cubed)
  • 100 g sourdough discard (can also use active sourdough for more fermentation)
  • 4-5 tablespoons ice cold water

Optional Ingredient

  • Egg wash (for glossy finish)

Instructions

  1. Mix dry ingredients: In a large bowl, whisk together the flour, sugar (not specified in ingredients list but mentioned in instructions as whisked—assumed minimal amount), and kosher salt to evenly combine.
  2. Incorporate butter: Add the cold cubed butter and rub briefly with fingertips until all butter pieces are lightly coated, taking care not to melt the butter and keeping it cold for flaky layers.
  3. Add sourdough and water: Mix in the sourdough discard, gently rubbing to bring the dough into sticky clumps. Add 3 tablespoons of ice cold water to help gather the dough. The dough will seem dry at first but turn onto a floured countertop and fold using a bench scraper until it just comes together.
  4. Shape and chill: Wrap the dough tightly in cling film, pressing it into a loose rectangle showing visible butter chunks, and refrigerate for at least 2 hours up to 3 days to allow hydration and slight fermentation.
  5. Roll and fold dough: Roll out chilled dough on a floured surface to approximately 6 by 12 inches. Fold the edges into thirds like an envelope, rotate 90 degrees, roll again to a similar size, and fold. Repeat this roll-and-fold process a total of six times, chilling the dough after the third fold and as needed to keep it manageable.
  6. Prepare for baking: Roll out the puff pastry between parchment sheets, trim to desired size, then freeze for 15 minutes to firm up before use. Keep the dough cool and chill if it becomes hard to handle.
  7. Preheat oven: Heat the oven to 380°F (190°C).
  8. Assemble tart: Remove pastry from freezer, place fresh fruit slices in the center, brush fruit with melted butter, drizzle sugar or honey, and sprinkle vanilla bean powder evenly over top. Brush the pastry edges lightly with egg wash for a glossy finish.
  9. Bake: Bake for 35-45 minutes until the pastry is golden brown and cooked through. Start checking at 25 minutes; cover edges with foil if browning too quickly to prevent burning.
  10. Rest and serve: Allow the tart to rest for 15 minutes after baking to crisp up further. Serve warm, ideally with vanilla bean ice cream for a delightful dessert.

Notes

  • Use very cold butter and ice cold water to ensure the dough remains cold, which is key to flaky layers.
  • Chill dough multiple times as needed, especially if your kitchen is warm, to prevent butter from melting into the dough.
  • Fermentation in the fridge can be extended up to 5 days for more flavor development, or freeze the dough after folding to use later.
  • Baking times vary depending on oven type; keep a close eye to avoid burning, and tent edges with foil if necessary.
  • Optional sugar sprinkle can be replaced with honey for a different sweetness profile.
  • Egg wash is optional but provides a shiny, golden crust on the finished pastry.

Find it online: https://cookedbysarah.com/sourdough-rough-puff-pastry-recipe/