To get an incredibly flakey, multi-layered puff pastry that's better than the store-bought stuff, but not as labor- or time-intensive as the real deal, try our cheater's version: You don't need to a beurrage (a.k.a. big butter block) or a laminator—just a box grater and some self restraint. (There's no need to smash the butter to smithereens—it’s those large pieces that make for a flaky pastry!)
Recipe information
Yield
Makes 26 oz.
Ingredients
Preparation
Step 1
Whisk sugar, salt, and 2 1/2 cups flour in a large bowl to combine. Grate 1/2 cup butter on the large holes of a box grater directly into bowl (work quickly so the butter doesn’t soften too much in your hands). Thinly slice remaining 3/4 cup butter and add to bowl. Toss to coat butter, then quickly smash slices with your fingers into smaller, flatter pieces. Gradually drizzle in 7 Tbsp. ice water, tossing constantly with a fork to distribute. Using your hands, knead dough a couple of times in bowl to bring together in large clumps. Transfer clumps to a piece of plastic wrap, leaving dry bits behind. Toss dry bits in bowl, drizzling in more ice water by the teaspoonful as needed, until they hold together when squeezed in your hand (it will be very dry, which is normal). Add to dough on plastic and wrap tightly, forming into a 6" square. Flatten, pushing dough into corners and pressing out any air pockets. Chill 2 hours.
Step 2
Let dough sit at room temperature about 4 minutes to soften. Roll out on a lightly floured surface into a long rectangle about 1/4" thick. Fold into thirds like a letter and rotate 90°F. Repeat rolling and folding process, dusting with more flour as needed. Rewrap tightly and chill at least 30 minutes before using.
Do Ahead
Step 3
Dough can be made 2 days ahead. Keep chilled.
