ROUGH PUFF PASTRY

Puff pastry can be rather intimidating. It’s a dough that depends on patience and time, and making it requires commitment and precision. There is, however, a shortcut to puff pastry. This quick adaptation is not as obsessive or exacting as the real thing, but still contains rich, flaky layers, just like the more labor-intensive version. Rolling and turning the dough can take some practice, but once you taste those buttery layers, the store-bought version will no longer be an option. makes about 2 pounds (908 g) of puff pastry

¾ pound (3 sticks; 339 g) unsalted butter, cold and cut into 16 to 20 pieces

½ teaspoon lemon juice

2 cups (284 g) all-purpose flour

½ teaspoon salt

1 tablespoon sugar

Put the butter in a small bowl and place it in the freezer. Fill a medium liquid measuring cup with water and add plenty of ice. Let the butter and water cool for 5 to 10 minutes.

In a small liquid measuring cup, combine the lemon juice and ¼ cup of the ice water.

In the bowl of a stand mixer fitted with a paddle, mix the flour, salt, and sugar on low. Add the butter and mix on low until slightly incorporated. The butter will be a bit smashed and all different sizes, most about half their original size.

Add the lemon juice mixture and mix on low until the dough just holds together and looks shaggy. If the dough is still really dry and not coming together, add ice water, 1 tablespoon at a time, until it just starts to hold.

Transfer the dough to a lightly floured work surface and flatten it slightly into a square. Gather any loose/dry pieces and place them on top. Gently fold the dough over onto itself and flatten again. Repeat this process 5 or 6 more times, until all the loose pieces are worked into the dough. Be very gentle with your movements, being careful not to overwork the dough. Flatten the dough one last time into a 6-inch square. Transfer the dough to a floured sheet pan or plate and sprinkle the top of the dough with flour. Place the dough in the fridge and chill until firm, 20 minutes.

Return the dough to the lightly floured work surface and roll it into an 8 by 16-inch rectangle. If the dough sticks at all, sprinkle more flour underneath it. Brush any excess flour off the dough, and, using a bench scraper, fold the short ends of the dough over the middle to make three layers similar to a business letter. This is the first turn.

Your dough may still look quite shaggy, but don’t worry, it will become smooth and even out as you go. If your rectangle is a little off (7 by 15 inches, for example), don’t stress about it. Each turn will get easier.

Flip the dough over (seam side down), give the dough a quarter turn and roll away from you, this time into a 6 by 16-inch rectangle. Fold the short ends over the middle, business letter style. This is the second turn.

Sprinkle the top of the dough with flour and return it to the sheet pan and refrigerate for 20 minutes.

Return the dough to the work surface and repeat the process of folding the dough, creating the third and fourth turns. On the last turn, gently use a rolling pin to compress the layers together slightly. Wrap tightly in plastic wrap and chill for at least 1 hour before using; keep refrigerated for up to 2 days.

NOTE: The dough can be frozen for up to 2 months in a freezer-safe bag. When ready to use, transfer the dough to the refrigerator and let thaw overnight (8 to 12 hours).