Rough Puff Pastry

Rough Puff Pastry

Prep Time: 3 ½ hours - overnight

Cook Time: 45 minutes

Servings: 1 sheet of rough puff pastry

Ingredients:

• 1 ¼ cups all-purpose flour (145 g)
• ¼ cup rye flour (or whole wheat or more all-purpose flour) (26 g)
• 1 tsp sugar
• 1 tsp salt
• 10 tbsp unsalted butter (142 g), cut and chilled
• 6-7 tbsp ice water
• 1 tsp apple cider vinegar

Directions:

1. Mix together the flours, sugar, and salt in a large bowl.
2. Add the cold cubed butter and mix it into the flour mixture by hand, until small crumbles are formed. It’s fine if larger chunks still remain.
3. Drizzle in 6 tbsp ice water and the apple cider vinegar and mix until the dough just starts to clump together in a shaggy ball. Add additional water if it’s not clumping together.
4. Dump the dough out onto a piece of plastic wrap and push any leftover bits into the dough. Wrap the dough tightly and refrigerate for 45 minutes-1 hour.
5. Remove the dough from the plastic wrap and sandwich between two pieces of parchment paper (alternatively, use a light sprinkling of flour). Roll out the pastry into a rectangle, about 11 x 5 inches.
6. Fold one side into the middle, and repeat with the other side, folding the dough into thirds. Turn the rectangle 90 degrees, roll out again into an 11 x 5 inch rectangle and fold into thirds again. Repeat one more time, for a total of 3 times.
7. Roll out into a rectangle one more time and fold in half. Wrap with plastic wrap and place in the fridge for at least 2 hours to overnight. Alternatively, you can freeze the dough for up to a month, just place it in the fridge the night before you plan to use it.