Handmade Puff Pastry (Rough Puff Method)

2 hrs 15 min + chilling

1, about 1 lb. (454g) dough

Laminated butter dough made by folding cold butter into flour and water, then rolling and folding six times to create flaky layers.

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prepChill all-purpose flour, butter, and water until very cold
167 g all-purpose flour (spooned & leveled), plus more as needed	Whisk flour, sugar & salt	Toss in cold butter, rub lightly	Add water 1 Tbsp at a time, toss & squeeze until shaggy	Pat into 3/4–1 inch rectangle, fold into thirds	Chill 2–24 hrs	Roll 1/2 inch thick, fold into thirds, turn 90°, repeat 6 times total	Chill 15 min–24 hrs before using
1 teaspoon granulated sugar
1/2 teaspoon salt
170 g unsalted butter, very cold and cubed
6–8 tablespoons / 90–120 ml ice-cold water

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