New to baking, proud of my third try at puff pastry

I’ve really been enjoying baking as a hobby lately. This is the first time in my life I’ve spent the time and effort to practice techniques—as opposed to making a recipe once and deciding I’m not good at it and giving up.

This was my third try at puff pastry (rough puff). I started with Molly Wilkinson’s recipe from French Pastry Made Simple. It was extremely approachable, but I felt like I should keep trying/practicing.

Then I tried the version from King Arthur Baking. It worked okay, but it seemed like cheating to use a recipe with sour cream, etc.

This time, I used the version from The Preppy Baker blog. It uses grated frozen butter, and I thought that would be interesting to try. And I think, going forward, this will be the recipe I use.

I will also say, no matter the recipe, I figured out that allowing that first dough to rest and chill overnight made a huge difference in how workable the dough was for all the rolling and folding steps.

We have a weekly box from a local farm. So the fruit is all local and extremely fresh. I highly recommend seeking out local produce when you can. The difference in taste is huge.