Rough Puff Pastry

Step 1

Measure flour and salt into the bowl of a food processor. Pulse twice to combine.

Step 2

Cut the butter into cubes and place into the food processor. Pulse 25 - 30 times, or until butter is in small chunks and resembles wet sand.

Step 3

While pulsing an additional 8 - 10 times slowly pour in the water. The dough should still be crumbly, but should start to come together.

Step 4

Dump the dough out onto a clean work surface and press together until it becomes a dough ball.

Step 5

Lightly flour the work surface, then shape the dough into a long rectangle. Roll it out into a longer rectangle until it's about 1/2 inch thick. Fold the top 1/3 down towards the middle, then fold the bottom 1/3 up towards the middle to create an envelope type shape. Turn it 90 degrees so that the openings are at the top and bottom. This completes 1 roll out.

Step 6

Check your work surface and add more flour if necessary. Roll the dough into a long rectangle again, until it's about 1/2 inch thick. Fold the top 1/3 down towards the middle, then fold the bottom 1/3 up towards the middle to create an envelope type shape. Turn it 90 degrees so that the openings are at the top and bottom. This completes 2 roll outs.

Step 7

Repeat until you have completed 6 total roll outs. *See notes about chilling dough as necessary throughout the process.*

Step 8

Cover the dough with a damp towel and refrigerate for at least one hour prior to using. **See notes about longer storage times.**