Madeleine's Rough Puff Pastry

Ingredients

• 2 c or 150g flour
• 1 c (2 sticks) cold butter
• 1/2 c milk (just enough to combine)

Instructions

1. Using half the butter, begin making pie crust as you would normally by flaking the butter into the flour with your hands and adding the milk. You should be able to see chunks of butter in the dough. Let rest in the fridge.
2. Beat and roll the remaining butter between a folded sheet of parchment into a flat sheet. Let rest in the fridge.
3. Take pie crust and roll out into a rectangle large enough to fully encase the butter sheet. Place the butter sheet in the dough and fold the dough to fully encase the butter.
4. Complete one series of folds using your favorite method. I don’t find it matters too much but the book fold technique works well. Chill for 30 mins.
5. Complete at least two more series of folds chilling for 30 mins in between each set. Chill for 30 more minutes before using dough.
6. Roll dough and cut into desired shape (see notes). Chill before baking to limit butter leakage.
7. Bake time and temp will depend on what you are making but 400F is usually good. It needs to be pretty hot to create the steam needed to get your puffy layers.

Notes

• Cutting with a sharp utensil is important if you want to be able to see the layers or get a tall sharp rise like for Goat Cheese Vols-au-vent. Using something dull with crimp the pastry layers together so you won’t see them as well from the outside but it’ll still be flakey.
• This recipe was originally created based on these Pie Crust proportions
• This recipe makes great pop-tarts. Cut into little rectangles and fill with whatever jam or filling you like. Seal with egg wash and cut a vent in the tart.