Simple Rough Puff Pastry
Makes about 1 sheet, enough for a double crust pastry pie shell.
2c all-purpose flour
1t salt
1c frozen, unsalted butter, grated
1/2c ice cold water
1t sugar (optional, for sweet pastries)
Mix the dry ingredients in a large bowl.
KEEP EVERYTHING AS COLD AS POSSIBLE FROM HERE ON.
Add the butter while tossing in dry mixture to coat butter. Use your fingers to flatten some into thin chips while allowing others to be larger grated pieces. That’s what creates the flaky layers.
Drizzle in ice water gradually, stirring with a fork. Stop as soon as the dough holds together when squeezed. It should look shaggy, not smooth. If butter is starting to melt, refrigerate immediately.
Lightly flour a surface and turn out the dough. Roll into a 8×12 square. Does not need to be perfect. Do not overwork the dough.
Fold it like a letter. Fold the top third down and the bottom third up over it. That’s fold #1!
Wrap and chill dough for 15-20 minutes or 10 minutes in the freezer.
Repeat turns doing 4-6 turns total, chilling for 15 minutes between each turn.
Wrap and chill dough for at least 30 minutes, up to 2 days in the refrigerator or up to 2 months in the freezer (wrap well!)
To use from frozen, thaw overnight in fridge.
Roll chilled dough to about 1/8 inch (3 mm) thickness or thinner if you want crispier.
Pastry cookies for soup toppers:
Cut to desired shape and chill one last time (15-20 minutes.)
Cut steam holes if needed, brush with egg wash (egg & milk). Sprinkle with flaky salt and herbs or cinnamon and sugar, if desired.
Bake at 400 degrees for 15-20 minutes until a deep golden color and visibly layered