Rough Puff Pastry
Makes 1 “sheet” of puff pastry (can be doubled to make the equivalent of two sheets)
- Large Bowl
- Plastic wrap
- 1 ¼ cups all purpose flour
- 1 Tbsp sugar
- 1 tsp kosher salt
- 1 4 oz stick, unsalted butter, cold, cut into large cubes
- 5-6 Tbsp ice cold water
- In a large bowl whisk flour, sugar, and salt until combined. Add in cold butter and toss to coat the cubes in flour.
- Using your hands, press each piece of cold butter in between your fingers to flatten. Toss each piece back into the flour mixture. Don’t work the butter any further. You want to keep the butter pieces much larger than you would for pie dough.
- Add cold water a few tablespoons at a time, gently mixing after adding. The amount of water needed will vary depending on climate, flour, etc. The dough should look shaggy, but stick together when pressed with your hands.
- Transfer the shaggy dough to a sheet of plastic wrap, and use the plastic wrap to press the dough into a ball. Flatten the ball into a rectangular shape. Refrigerate for 1 hour.
- On a floured surface, roll out the dough into about a 12×9 inch rectangle. Starting with the short end, fold the dough in thirds as you would a letter. Rotate the dough 90 degrees and then roll out again, seam side down, into a 12×9 inch rectangle. Fold dough in thirds again in the same manner as before. Wrap in plastic and refrigerate 45 minutes. *
- Repeat step 5 two more times (remembering to chill 45 minutes in between).
- Refrigerate at least 1-2 hours before using the dough. You can also freeze it at this point for later use.
- Use in any recipe that calls for a sheet of puff pastry (defrost in the fridge beforehand if frozen). Can be rolled into desired size as well.
* If doubling to make two sheets, divide the dough into 2 equal parts before starting the rolling and folding process. It just makes it easier to roll and fold each sheet separately.
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