Blitz Puff Pastry

    2 hours

    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!

    23 people made this

    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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    Reviews in English (19)


    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!  -  02 Jul 2008  (Review from Allrecipes US | Canada)


    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!!  -  09 Feb 2008  (Review from Allrecipes US | Canada)


    It's a nice pastry, I believe even doing more folds and rolling would make it even better.  -  21 Apr 2008  (Review from Allrecipes US | Canada)