Rough Puff Pastry (adapted from Bon Appetit)

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Directions

• Use the grating blade of a food processor to grate the butter. In a large bowl, toss the grated butter with 2 tablespoons flour and place half (about 170 grams) in the freezer. Keep the other half out.
• In a large bowl, whisk the salt, sugar, and flour together. Add half (about 170 grams) of the butter and toss to mix. Mix in the milk and ice water to make a shaggy dough. Turn out onto a workspace, add 1-2 additional tablespoons of water, and bring together into a single piece of dough. Shape into a 6 inch square. Wrap in plastic and refrigerate for at least 30 minutes.
• Remove dough from refrigerator. Sprinkle a workspace with flour and place the square of dough in the center. Roll into a 18×6 inch rectangle. Very lightly score across the dough at 6 inches and 12 inches, so that you can see even thirds. Sprinkle workspace with additional flour as needed.
• Remove the remaining butter from the freezer and separate into fourths (about 45 grams each). Place two of the fourths back in the freezer. Take one fourth of the remaining butter and evenly sprinkle it over the center square. Fold one end square over the center, sprinkle the second fourth of butter evenly over the top, then fold the other end square over both, making a 6 inch square. Press the sides down to keep the butter inside. Turn the square by 90 degrees. Roll this square into a new 18×6 inch rectangle. Very lightly score across the dough at 6 inches and 12 inches, so that you can see even thirds.
• Remove the final two fourths of the remaining butter from the freezer. Take one of the fourths of butter and evenly sprinkle it over the center square. Fold one end square over the center, sprinkle the final fourth of butter evenly over the top, then fold the other end square over both, making a 6 inch square. Press the sides down to keep the butter inside. Wrap in plastic wrap and refrigerate for at least 20 minutes.
• Roll the 6 inch square into a new 18×6 inch rectangle. Fold into thirds (as above, but without adding any more butter), then rotate 90 degrees. Roll into a new 18×6 inch rectangle and fold into thirds again. Wrap in plastic wrap and refrigerate for at least 20 minutes before using.
• This will keep for 2 days in the refrigerator or for 2-3 months, wrapped tightly, in the freezer.