Shortcut Graham Puff Pastry

Cut the butter into 1/2-inch cubes and store in freezer while you measure out the rest of the ingredients. If making croissants, dissolve the yeast in 1/4 cup warm water.

In the bowl of a stand mixer fitted with a paddle attachment, combine the flours, brown sugar, wheat gluten, and salt. Beat to combine. Add the butter and beat on low for 20 seconds, until it starts to combine with the flour. Add the ice water OR 1/4 cup ice water and the yeast-warm water mixture (if making croissants, or something similarly bread-y). Beat on low for 15 more seconds. The mixture will still be very crumbly.

Turn out your dough onto a well-floured surface and shape into a rough rectangle. Carefully fold the right third onto the middle, then the left third over that, envelope-style. It will probably fall apart, but that’s fine, just do the best you can. Flatten the mixture down and repeat the process twice more, until the dough is starting to stay together. Wrap in plastic wrap and refrigerate. If at any point the dough is getting too warm and soft, stick it in the refrigerator immediately. Chill for 1-2 hours.

Remove the chilled dough from the refrigerator and use a rolling pin to roll into a rectangle (the dough should be much more cooperative now). Repeat the turning process three more times, then allow it to chill for at least 30 minutes. Your puff pastry can now be used. Trim the edges to admire the pretty butter layers, then fold gently envelope-style (without rolling it down!) and double-wrap in plastic wrap. Freeze until needed. Most recipes will call for a sheet of puff pastry, rolled to half-inch thickness. Baking times will vary based on what you’re using the pastry for, but start with 15 minutes at 400 F. If necessary, reduce temperature to 350 and continue baking.

Adapted past the point of recognition from Food52