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READY IN 2 hr

Blitz Puff Pastry

Read Reviews (17)

"Classical puff pastry has close to a thousand separate layers of butter and dough. Blitz puff pastry doesn't puff as high, but it sure is easier to make at home!" — FrancesC

Ingredients Edit and Save

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Original recipe makes 3 pounds Change Servings

1 1/4 cups cake flour
3 3/4 cups bread flour
1 1/2 teaspoons salt
1/4 cup white sugar

1 1/4 cups cold butter, cut into tablespoon-sized pieces
1 1/4 cups cold water
1 1/2 teaspoons lemon juice

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Directions

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.

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PREP 2 hrs
READY IN 2 hrs

Footnotes

For more tips on making this dough, check out our article about Puff Pastry Dough.

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Beautiful recipe. I rolled it out a total of four times, and it puffed up perfectly for both a galette and some palmiers. I will certainly use this shortcut method again - making the real stuff is just too much! The recipe is right - the dough looks terrible during the first roll but it comes together very well by the second or third rolling. Thanks!

—aijiesi

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Most Helpful Critical Review

Dec 27, 2011

It was a mess, as the recipe owner stated. and still a mess after rolling it for a couple of times using the help of a parchment paper; the parts keep falling off and I don't know why. maybe I did something wrong? or is it because I halved the recipe? so I had to roll it for a couple of times until it looked like what a puff pastry dough should be. didn't puff so high but that was still alright. still,it's really time-consuming and not quite worth the effort. i might make it again when im more skilled or whatever.

—Captain Bravo

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19 Ratings

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Feb 09, 2008

This stuff is awesome!! I'm now "Queen" of the kitchen says my family. They say I should open a shop and sell this!! I did use all the advice & tips from the chef Frances Crouter. She's a gem!!

—ibabaker

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Apr 21, 2008

It's a nice pastry, I believe even doing more folds and rolling would make it even better.

—CRASH5456

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Jun 01, 2009

I did have a little difficulty with this pastry, and I ended up rolling it between two sheets of parchment paper (I make the bottom sheet longer so I can hold it with my hip while I roll). But the end result was very nice. I would love to watch Frances make it so mine would look like the photo! I will try again and use the pastry for cinnamon crispies!

—Marianne

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Sep 01, 2009

it was good ,and as the submitter mentioned it doesn`t puff high but I still have enough layers in m pastry. I used AP flour , for the bread flour I used the same mount of AP flour + 1 TBS wheat gluten, and for the cake flour I used 1 1/4 cup sifted AP flour. I hade to make mre folding and rolling coz the butter was still visible after step 3.

—monjfr

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Oct 20, 2009

great recipe, I will make again. Next time I will leave out 1T of sugar and sprinkle it on top, held apples/sauce very well

—redneck gramma

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Jul 02, 2011

This worked perfectly! I was worried I didn't roll it out right (the rotations confused me), but it was great. Even the scraps worked well in the oven! I used this recipe for bear claws. I think I left the dough too thick when I baked it, because I didn't get as many as I expected. Also, I rolled the dough out on wax paper. This really helped when I had to fold the dough the first few times (it would have just fallen apart).

—The Purple Baker

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Nutrition

Calories
197 kcal
10%

Carbohydrates
23.5 g
8%

Cholesterol
25 mg
8%

Fat
10 g
15%

Fiber
0.6 g
3%

Protein
3.3 g
7%

Sodium
214 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Blitz Puff Pastry

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 197
Calories from Fat: 90

% Daily Value *
Total Fat 10g 15 %
Saturated Fat 6.1g 31 %
Cholesterol 25mg 8 %
Sodium 214mg 9 %
Potassium 33mg < 1 %
Total Carbohydrates 23.5g 8 %
Dietary Fiber 0.6g 3 %
Protein 3.3g 7 %
Sugars 2.2g
Vitamin A 6 %
Vitamin C < 1 %
Calcium < 1 %
Iron 15 %
Thiamin 24 %
Niacin 21 %
Vitamin B6 < 1 %
Magnesium 2 %
Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.