Prep Time::30 mins
Additional Time:: 3 hrs
Total Time:: 3 hrs 30 mins
Servings::8
Yield::1 pound rough puff
Ingredients
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2 cups all-purpose flour, plus more for dusting
½ teaspoon kosher salt
1 cup cold unsalted butter, cubed
½ cup cold water
Directions
Place flour and salt in the bowl of a stand mixer fitted with a paddle attachment. Add butter and toss with your fingertips until evenly coated with flour.
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Add water to bowl. Mix on low speed until the dough forms a shaggy mass, about 45 seconds.
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Cover bowl with plastic wrap and refrigerate until butter is firm but not brittle, about 20 minutes.
Transfer dough to a floured work surface and roll into a ½-inch-thick rectangle that is about 10 ½ x 6 inches.
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Fold one third of the longer side of the dough over the center third of dough. Fold the final third over the center (like you would fold a letter). Tightly wrap folded dough in plastic wrap and refrigerate until chilled, about 30 minutes. Repeat this process of rolling, folding and refrigerating 4 more times, turning the dough 90 degrees each time before rolling.
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After completing the final fold, wrap the dough tightly in plastic wrap and refrigerate until firm before using, at least 1 hour or up to 2 days.
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Cook’s Note
If cutting the rough puff into other shapes, be sure to chill before cutting. It will retain its shape better when cutting.
You can freeze the dough in a resealable bag for up to 3 months.