Rough puff pastry

Method

1. Start. Toss butter through flour and salt; add water to a shaggy dough with visible chunks.Watch for: Set out the full ingredient list and prepare the pan before starting so the method can move without interruption.
2. Then. Roll long, fold in thirds, rotate; chill. Repeat 4 turns with chilling as needed.Watch for: Cut through the center and sweep up the side while rotating the bowl; stop when the last dry streak disappears so you preserve air and tenderness. Keep it covered during the rest; move on only when it is evenly cool or firm, including at the center.
3. Finish. Rest 1 hour, shape palmiers or turnovers, and bake until deeply golden.Watch for: Keep it covered during the rest; move on only when it is evenly cool or firm, including at the center. Use only enough flour to prevent sticking and handle evenly so every piece bakes at the same rate.