Ruff Puff Pastry

Instructions

1. Combine flour and salt: In a large bowl, mix the flour and salt vigorously.
2. Add frozen butter: Dice the frozen unsalted butter into cubes and add to the flour mixture. Toss flour over the butter cubes to coat them, then gently squish each cube to break it into smaller pieces without melting the butter.
3. Add cold water gradually: Gradually add ice-cold water (about 125 ml, but adjust as needed) to the flour and butter mixture, tossing to combine. The dough should bind together but remain dry and shaggy. Avoid adding too much water.
4. Knead dough and chill: Knead the dough briefly in the bowl until it comes together into a rough ball. Flatten into a rough square, cover with plastic wrap, and place in the freezer for 15 minutes.
5. Roll and fold dough: Remove dough from freezer and roll out on a lightly floured surface into a square or rectangle about 1 cm thick. Fold the dough in half, then fold again into quarters. Wrap and return to the freezer for 15 minutes.
6. Repeat folds and rests: Repeat the rolling and folding process three more times, each followed by a 15-minute rest in the freezer, for a total of four quarter folds and 45 minutes of resting.
7. Final chill: After the last fold, place the dough in the fridge for a minimum of 3 hours and up to 72 hours before using.
8. Bake: Use the pastry as desired. Bake at 200°C (400°F) for 15 to 30 minutes until golden and puffed.