ROUGH PUFF PASTRY
Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
  • ½ c. unsalted butter frozen
  • 1 tbsp sugar
  • 1 ½ tsp salt
  • 2 ½ c. flour
  • 2 tbsp flour
  • 1/3 c. cold milk
  • 1/3 c. ice water
  • 1 tbsp ice water
Instructions
  1. Using the grating disc on your food processor, process the butter and place it in a medium bowl. Toss quickly with 2 tablespoons of flour and put the bowl back in the freezer.
  2. Mix together the salt, flour and sugar in a large bowl. Separate out half the frozen butter and return the rest to the freezer. Toss the butter in the flour mixture.
  3. Measure 1/3 cup cold milk and 1/3 cup ice water together in a measuring cup and add it to the flour and butter mixture. Use a fork to mix it together and then use your hands to knead it together. Once the pastry is forming large clumps, remove the large clumps to your workspace and drizzle the remaining tablespoon of water over the flour left in the bowl. Knead it together and add it to the flour on your workspace.
  4. Knead the whole thing once or twice to get it to stick together then make it into a square of pastry 1-2” thick. Wrap it in plastic wrap and refrigerate the dough for 20 minutes.
  5. Lightly dust a non-stick mat or your countertop with flour. Remove the dough from the refrigerator and roll it out into an 18”x 6” rectangle. Turn it so the narrower edge is facing you.
  6. Remove the butter from the freezer and sprinkle about 1/3 of it into the center third of your pastry rectangle. Fold the bottom third on to the buttered center and sprinkle ¼ of the butter remaining in the bowl on top of the bottom third (now the lower half of a smaller rectangle). Fold the top half over the butter and press the edges all around to seal it. Turn the dough so the bottom is now the side.
  7. Repeat the whole process again using up all the butter. Wrap the dough tightly in plastic wrap and put it back in the refrigerator for at least 20 minute or as much as overnight.
  8. One last time, take the dough out and roll it into a rectangle (18” x 6”) on a lightly floured board. Fold it up in thirds (without any butter), turn it and repeat the rolling and folding.
  9. Wrap the dough up and chill for a further 20 minutes. You can use the dough immediately or keep it for 2-3 days in your refrigerator. Dough can be frozen for a month to three months. Thaw it overnight in the refrigerator if you freeze it.