Rough Puff

We love to make puff pastry; it’s one of our favorite things to do. However, when you need just enough for one quick dessert or apéro (like Herbed Cheese Straws), making a slightly quicker version is a great shortcut. In our first cookbook, The Cook’s Atelier, we made the classic version (pâte feuilletée) that requires a very temperature-sensitive lamination of dough and softened butter, made by performing six