I’m so excited about rough puff. Ideally 2017 would include a whole lot of laminated dough. A few years ago I put making puff pastry at home in the silly category. Why would we make it when we can just buy it?!?!? I’m still an advocate for store-bought pastry, especially when you’re in a bit of a jam. It’s so nice to have in the fridge/freezer when you want to serve up a tart or something last minute. But lately, I’ve been experimenting with rough puff (isn’t the name fun?), which is basically EASY AF puff pastry. It is puff pastry that is made a lot like pie dough with some additional “turns” (more on that later). I figured I’d give you a step-by-step of this process since once you see it all broken out into steps it seems SO MUCH easier. The whole process begins by combining your flour and salt. Just like how I make pie crust, I find it easiest to use a cheese grater to get the butter the perfect-sized bits. I used the ratios from Gordon Ramsey and I found them perfect every single time. (The first time I made it, I cut the butter …

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