Blitz Puff Pastry Recipe - Allrecipes.com
Blitz Puff Pastry Recipe
  • READY IN 2 hr

Blitz Puff Pastry

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 3 pounds Change Servings
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  • PREP

    2 hrs
  • READY IN

    2 hrs

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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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Reviews More Reviews

Most Helpful Positive Review
Jul 02, 2008

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!

 
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.

 
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!!

 
Apr 21, 2008

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

 
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!

 
Jun 09, 2010

Thanks for posting this recipe, I misplaced the copy I received in culinary school. I hate the ingredients in the store bought stuff, and this method of making puff pastry is great for making at home! I'm planning on using it for a roasted tomato tart with cheve! Yummy!

 
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.

 
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

 

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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.

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About the Cook

FrancesC
254 Followers 0 Saved Recipes
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