Best 4 Blitz Puff Pastry Recipes

BLITZ PUFF PASTRY

Steps:

• In a large bowl, stir together the cake flour, bread flour, salt and white sugar. Stir in the chunks of butter so that each one is completely coated in flour. Combine the cold water and lemon juice; stir into the bowl while lightly tossing the ingredients to moisten them evenly. Gather the dough into a ball.
• On a lightly floured surface, roll out the dough into a rectangle about 1/2 inch thick. Keep the edges as square as possible. The dough will look terrible, but don't worry, it will shape up. Fold the dough into thirds like a business letter, wrap in plastic wrap and refrigerate for at least 30 minutes.
• Place the dough on the floured work surface and turn at a 90 degree angle from the last time you rolled it out. Roll again into a rectangle again and fold into thirds. If the dough is still cold and manageable, rotate and roll again, then fold into thirds, or refrigerate and continue in 30 minutes. Finish by rolling the dough out to the size of a baking sheet. Place on a lightly floured baking sheet and wrap in plastic. refrigerate for at least 30 minutes before using.
• To use, roll out dough to 1/4 inch thickness and cut into shapes with a sharp knife. Use as directed in recipes calling for puff pastry, or alternatively, enclose desired fillings and bake in a preheated 400 degrees F (200 degrees C) oven until puffed and golden brown.

BLITZ PUFF PASTRY RECIPE

Steps:

• Place cold cubes of butter into freezer until semi-frozen, about 20 minutes. Place flour, salt, softened butter, and 3/4 cup ice water in mixer fitted with paddle attachment. Combine on low speed until just combined (add a tablespoon or two more of cold water if needed). Remove bowl from mixer and add semi-frozen butter cubes. Using hands, quickly incorporate butter chunks into dough (butter should still be solid). Place dough onto large piece of plastic wrap and press into an 8- by 10-inch rectangle that is about 1-inch thick. Wrap tightly and chill 1 hour.
• On lightly floured surface, roll dough into 10- by 20-inch rectangle with squared off edges. Do a 4-fold: Fold one short end to just past center. Fold other end to meet and then fold in half. Wrap and chill for 15 minutes.
• Roll out dough again into a 10- by 20-inch rectangle. Repeat 4 fold and chill for 1 hour.
• Repeat rolling out and giving a 4 fold 2 more times, chilling dough an hour in between each fold. After giving final fold, chill dough at least an hour before using (see note).

FAST PUFF PASTRY RECIPE

Steps:

• Cut the butter into 1/2-inch cubes. Refrigerate until the cubes are chilled and firm.
• In a large bowl, combine flour and salt. Add butter, and toss with your fingertips until butter is coated with flour. Add all but about 2 tablespoons of cold water. Mix with a pastry blender or a table fork until an evenly moist but still rough dough forms. Add additional water, if necessary, as you mix the dough if it is not moist enough to hold together when pressed into a ball.
• Cover dough tightly with plastic wrap. Refrigerate until butter in dough is firm but not brittle, about 20 minutes.
• Turn dough out onto a lightly floured work surface or marble. Roll it into a 12 x 30-inch rectangle approximately 1/2-inch thick.
• Fold dough in thirds like a letter (this is the first of four 3-folds). Turn dough 90 degrees. Roll dough out again to a rectangle as described above, and fold once more (this is the second of four 3-folds). Wrap the dough tightly in plastic wrap, and refrigerate for 30 minutes.
• Remove dough from refrigerator and, working quickly, continue rolling and folding dough for the third and fourth 3-folds as described above, chilling the dough in between each of these folds for 30 minutes at a time.
• After completing the final 3-fold, wrap the dough in plastic wrap, and allow it to firm under refrigeration for at least 1 hour before using. The dough will last up to one week in the refrigerator or may be frozen for up to two months.

BLITZ PUFF PASTRY

Steps:

• In a large bowl, stir together the cake flour, bread flour, salt and white sugar. Stir in the chunks of butter so that each one is completely coated in flour. Combine the cold water and lemon juice; stir into the bowl while lightly tossing the ingredients to moisten them evenly. Gather the dough into a ball.
• On a lightly floured surface, roll out the dough into a rectangle about 1/2 inch thick. Keep the edges as square as possible. The dough will look terrible, but don't worry, it will shape up. Fold the dough into thirds like a business letter, wrap in plastic wrap and refrigerate for at least 30 minutes.
• Place the dough on the floured work surface and turn at a 90 degree angle from the last time you rolled it out. Roll again into a rectangle again and fold into thirds. If the dough is still cold and manageable, rotate and roll again, then fold into thirds, or refrigerate and continue in 30 minutes. Finish by rolling the dough out to the size of a baking sheet. Place on a lightly floured baking sheet and wrap in plastic. refrigerate for at least 30 minutes before using.
• To use, roll out dough to 1/4 inch thickness and cut into shapes with a sharp knife. Use as directed in recipes calling for puff pastry, or alternatively, enclose desired fillings and bake in a preheated 400 degrees F (200 degrees C) oven until puffed and golden brown.