Handmade Puff Pastry (Rough Puff Method)

1, about 1 lb. (454g) dough

prepChill all equipment and ingredients before starting
1 1/3 cups / 167 g all-purpose flour (spooned & leveled), plus more as needed	Whisk flour, sugar & salt; toss in butter	Add ice water 1 Tbsp at a time, toss & clump	Pat into 3/4–1 in rectangle, fold into thirds	Chill 2–24 hrs	Roll & fold 6 times total, 1/2 in thick	Chill 15 min–24 hrs before use	Whisk egg wash; brush over pastry	Bake 400°F / 204°C, 25–28 min until golden
1 tsp granulated sugar
1/2 tsp salt
3/4 cup / 170 g unsalted butter, very cold and cubed
6–8 Tbsp / 90–120 ml ice-cold water
1 large egg
1 Tbsp milk

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