Blitz Puff Pastry

Blitz Puff Pastry


23 people made this

About this recipe: 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!


Serves: 24 

  • 180 g cake flour
  • 515 g bread flour
  • 9 g salt
  • 50 g white sugar
  • 285 g cold butter, cut into tablespoon-sized pieces
  • 295 ml cold water
  • 8 ml lemon juice

Prep:2hr  ›  Ready in:2hr 

  1. In a large bowl, stir together the flours, salt and sugar. Add the butter and toss to coat each piece in flour. Combine the cold water and lemon juice and add to the bowl while lightly tossing the ingredients to moisten them evenly. Form the dough into a ball.
  2. On a lightly floured surface, roll out the dough into a rectangle about 1.5cm 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). Cover with plastic wrap and refrigerate 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 an oven tray. Place on a lightly floured baking tray and wrap in plastic. Refrigerate for at least 30 minutes before using.
  4. To use, roll out dough to 1/2cm thickness and cut into shapes with a sharp knife. Use as directed in recipes calling for puff pastry.

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