Rough Puff Pastry

Steps

• Dough: Whisk the flour and salt together, then toss in the cold butter cubes, coating them in flour without breaking them down — you want large pieces to survive, not fine crumbs.
• Dough: Stir the lemon juice into the ice water, then drizzle it in, tossing with a fork, until the dough is shaggy and just holds together. It should still look dry and streaky, with visible chunks of butter throughout.
• Laminate: Turn onto a floured surface and pat into a rough rectangle. Roll out to about 1/2 inch thick, then fold into thirds like a letter.

  Tip: The dough will look messy and uneven at this stage — that's expected. The butter is being smeared into rough sheets, not neatly incorporated.

• Laminate: Turn 90 degrees, roll out again, and fold into thirds. Repeat this rolling-and-folding sequence 4 times in total, chilling for 15 minutes any time the butter starts to feel soft or the dough resists rolling.
  ⏱ Start 15 min timer

  Tip: Each fold is building another set of layers. Losing the chill between folds is the single biggest cause of a dense result.

• Chill: Wrap and chill the finished dough thoroughly before rolling out for whatever you're baking.
  ⏱ Start 45 min timer