@notedbygrace: rough puff pastry dough 🧈 ingredients (makes 2 sheets): -455g or 3.5 cups flour (I’ve used all types: AP, bread flour, freshly milled soft white wheat, whole grain) -3 sticks butter, chilled -1.5 tsp salt -ice cold water (amount varies) instructions: -freeze 1.5 sticks of the butter for half an hour. -grate the frozen butter using a cheese grater. place grated butter in a small bowl and keep in freezer. -with the other 1.5 sticks of cold butter, slice it into thin squares. pile the squares onto a plate and keep it in the fridge. -combine the flour and salt in a large mixing bowl. -dump in both the grated and sliced butter, and toss together with your hands to coat the butter in the flour. -separate any squares of butter that are stuck together and use your thumbs to gently press a portion of the slices into thinner pieces. -pour 3/4 cup ice water into the flour mixture. use your hands to lift up the flour from the bottom, then place back down and press the flour onto itself to mix in the water. repeat that lifting and pressing motion to incorporate the water. if no parts are clumping together, add 1/4 cup more water at a time until clumps start to form. -remove large clumps and place them to the side. keep adding water a few tablespoons at a time until all the dough is somewhat clumped together (in separate clumps is fine). -place all the clumps of dough onto a granite or marble counter and press it into a rectangle. it will be loose and shaggy but you should be able to form it with your hands. if it’s not sticking together at all, wet your hands and keep pressing it into the desired shape. add a tablespoon of water if needed. -wrap the dough tightly in plastic wrap and press it a few times (sometimes it’s easier to smooth it together while inside the plastic). -refrigerate for 2 hours. -remove dough from refrigerator and let sit for 5 minutes. unwrap it and place on a lightly floured surface. -hit the top of the dough a few times with a rolling pin (this makes it easier to roll out without cracking). -roll into a rectangle that’s 3x longer than it is wide. -fold the bottom third into the center, then fold the top third into the center on top of that. -turn dough so the seam is perpendicular to your body (on the long side when you roll it out). -roll out into a rectangle that’s 3x longer than it is wide. -repeat the folds. -repeat the rolling and folding one more time. -slice dough in half to make two portions. -wrap each tightly in plastic wrap. -keep in the fridge for a few days or freeze to use whenever you need it. #puffpastry

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Monday 02 November 2026 19:42:11 GMT