Puff Pastry Dough

Lamination—the process of folding butter into dough to achieve multiple layers—is the key to a proper puff pastry dough. Traditional puff pastry requires taking a big block of butter and wrapping it in dough and then doing a hundred million folds and rolls. This recipe is for “Ruff Puff” and what I’ve always seen used in restaurant kitchens. It is faster and no less puffy. The only way to make it “puff” is to do all of the folds and rests in between. This process arranges the layers of butt