Light Rough Puff Pastry

Light Rough Puff Pastry

Makes about 11/2 pounds (18 ounces / 525 grams)

While the method for blending the dough might seem familiar, it is different from making biscuits, or say piecrust, where you usually want pea-sized pieces. When making puff pastry, you want large chunks of butter that will leave streaks in the dough as you roll it out. The butter should be just pliable enough to rub into the flour (5 to 10 minutes at room temperature should do the trick). And as for rolling it out, you want to roll in ONE DIRECTION ONLY. I know, did I really need to use all caps? YES. Rolling in one direction, as opposed to a back and forth motion, ensures the dough will puff properly when baking. Your choice for the direction—left to right, right to left, upwards (bless you if you have that much counter space!), whichever is most comfortable for you. This batch of puff pastry is enough for me to make one 8-inch galette des rois, and cut out a few smaller circles for a later use (personal pot pie toppings, quick hand pies). I flash freeze them on a wax paper-lined baking sheet, then store in a tightly sealed bag in the freezer.

250 grams (1 2/3 cups) all-purpose flour

6 grams (1 teaspoon) fine sea salt

125 grams (12 tablespoons) unsalted butter, at room temperature (cut into pieces)

150 grams (2/3 cup) cold water

Add the flour and salt to a deep bowl. Whisk to blend.

Scatter the butter over the flour. Using your fingers, rub the butter into the flour until it forms a crumbly mixture with a lot of large chunks.

Pour in the water. Using a wooden spoon, stir together until it forms a rough-looking dough. Cover the bowl with a piece of plastic wrap, and let sit in the fridge for 20 to 30 minutes.

Lightly dust a counter or large cutting board with flour. Scrape the dough out, onto the surface. Gently knead it into a rectangle. Sprinkle more flour on the board, and on top of the dough, if it seems too sticky.

Moving the rolling pin in one direction only (see headnote), roll it out until it’s 3 times the length from when you started. Fold the outer 1/3 of the dough down towards the center. Fold the other edge over, so it overlaps, creating 3 layers (see photos).

Turn the dough 1/4 (visualize the hands of a clock moving in 15-minute increments). Roll out the dough to 3 times its length again. Repeat the same folding technique, so the dough is folded into thirds. Wrap in plastic film, and set in the fridge for 20 to 30 minutes. The dough is ready to use after this final chill time. If you’re making this in advance, let the dough sit at room temperature for 5 to 10 minutes, just until it’s pliable enough to roll out.