Rough puff pastry
Rough puff pastry - make your own homemade puff pastry dough in less time than you think!
Kelly @ Trial and Eater
all purpose flour
On a clean, cool work surface, add the flour and salt. Cut the unsalted butter into small chunks and work into the flour mixture lightly.
Make a well in the center of flour mixture, and add the ice water.
Lightly knead the water into the dough until just combined. The key is to keep the dough as cold as possible, so you don't want to overwork it.
When just combined, roll out dough into a long rectangle. Fold into thirds by folding the top third down and the bottom third up.
Turn 1/4 turn, roll out into a long rectangle again, and repeat the folding process for at least a total of 4 times. This is what creates the flaky layers. Work quickly so the butter stays cold.
Put in the fridge for at least 30 minutes to firm up the butter. Can store in the fridge for a few days (or freeze for longer) if you are not making right away.
If making immediately, after the 30 minutes in the fridge you can roll out dough on a baking sheet, poke holes in dough with a fork, and bake at 400°F for 15-20 minutes.