Rough Puff Pastry

For my palmiers, I made up a rough puff pastry.

 

Ingredients:

• 250 grams (8.5 ounces) all purpose
• 280 grams 10 ounces) high-quality unsalted butter, chilled and diced 
• 1/2 teaspoon fine sea salt
• 120 grams (2.1 ounces) ice-cold water or milk
  

Instructions:

1. In a food processor bowl, pulse the flour and salt. 
2. Drop in the butter cubes. and pulse into the flour, stopping when the mixture looks crumbly but fairly even, with the average piece of butter about the size of a pea.
3. Pour in the ice-cold water and pulse it gradually into the flour and butter mixture.
4. Pulse in stages, just enough that the dough comes together into a ball -- do not overwork it.
5. Turn it out onto lightly floured work surface and shape it into a rough square. There will still be chunks of butter visible in the dough.
6. Using a lightly floured rolling pin, roll out the dough into a long rectangle, about 25 cm (10 inches) in length. Add more flour as needed underneath and on top of the dough to prevent sticking.
7. Dust the top of the dough with a pastry brush to remove excess flour, and fold the dough in three so the top and bottom overlap, dusting it again after the first fold (the idea is to avoid trapping in too much flour every time the dough is folded while you create the layers).
8. Without chilling, turn the dough by a quarter of a turn, and repeat the two previous steps of rolling and folding. 
9. Turn it again, then roll and fold. Turn it again, then roll and fold. (You should dpo this at least  four times in total, but could do more. Your rectangles will get neater and neater every time.
10. After the last fold, tap the top and sides of the dough with the rolling pin to give it an even, squarish shape.
11. Use for puff pastry!

Carole's Notes:

This worked for me!

The recipe is lightly adapted from https://cnz.to/recipes/cakes-tarts/rough-puff-quick-easy-puff-pastry-recipe