blitz puff pastry

This quick homemade puff pastry is made of flour, butter, water, and salt. Equal amounts of butter and flour create the flaky, delicate layers that are so well-loved for both sweet and savory recipes.

Quick Puff Pastry Recipe

bread flour ((or all-purpose flour))

tsp kosher salt

unsalted butter (cold

water

tbsp white vinegar

Makes about 2 1/2 lbs of puff pastry dough, or two thick 12&quot;x12&quot; squares, which is equivalent to 4 store-bought puff pastry sheets.Flour &amp; Butter: In a large bowl whisk 3 1/2 cups of all-purpose flour and 2 teaspoons of salt. Then, grate 2 cups of cold or frozen butter, tossing the shreds of butter in flour as you grate.

Water &amp; Vinegar: in a separate cup stir 1 tablespoon of white vinegar with 1 cup of cold water.

Combine: Drizzle the cold water mixture over the flour and butter mixture while tossing and pressing it together with a wooden spoon. Keep stirring and mixing until you get a shaggy dough with the flour mostly incorporated. Avoid handling the dough with hands as much as possible, the warmth of the hands will melt the butter and produce inferior puff pastry.

Fold:  Then, invert the dough from the bowl onto your working surface and using a bench scraper flatten the mixture slightly. Visually divide the dough into 3. Fold the 1/3 furthest away from yourself towards the middle third, then fold the 1/3 closest to yourself over the middle. Then press down sith a rolling pin to flatten. Keep repeating until the mixture comes together into a dough. The dough will start out very shaggy and become more and more maliable, doughlike with each fold. Once it comes together into a dough, roll it out, repeat the folds, then flatten, cover with plastic wrap and refrigrate for 30 minutes to 1 hour.

Use the dough or make it even better: after the resting period in the fridge the dough can be used for any recipe that uses a puff pastry. Or, to improve the texture and flakiess of the dough continue with the next steps.

Repeat the folds: unwrap the dough, repeat the folds sequence 4-5 more times then rest in the fridge for 30 minutes to 1 hour and use as desired or per recipe. Make sure to flour the surface minimally as you work/fold, as it can make the dough too heavy.

To freeze: roll the dough into two 12&quot;x12&quot; inch squares, generously dust with flour, place a parchment paper on top and fold each square envelop style. Tightly wrap with plastic wrap and freeze.  To thaw: leave at room temp until pliable and you can unwrap the folds. Use as directed in the recipe.

How to make the quick blitz puff pastry dough

Rough Puff Pastry, also known as Blitz Puff Pastry is a more streamlined and less fussy version of the classic French pastry dough. Used for so many different desserts, this layered flaky and buttery pastry is easier to make than you think! This extensive tutorial walks through all the steps on how to make this shortcut rough puff with step-by-step photos, video and lots of tips! Be sure to read through the entire post if you are new or new-ish at making rough puff.

Rough Puff Pastry

(480 grams) all-purpose flour (see note)

salt

(13 grams) granulated sugar

(450 grams) unsalted European butter

(227 grams) ice water

In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, and salt on low speed.

Dice the cold butter into large chunks (one stick should be cut into 8 pieces). Add in the butter, and turn the mixer on low (cover the bowl with a towel if flour starts to spill out). Let the paddle cut the butter into the flour for about 1 minute. There should still be large chunks of butter, with most of them being the size of a walnut, in the flour.

With the mixer running, slowly stream 3/4 cup cold water into the dough. Mix until most of the dough comes together around the paddle. If there are any dry patches, stream the remaining 1/4 cup water in, a tablespoon at a time, until the dough is fully hydrated with no dry patches. Shut off the mixer. Scrape together the dough and transfer it to a work surface. The dough should hold together easily when it is picked up. Quickly shape the dough in a rough 10x8” rectangle and wrap in plastic. 

Transfer to the refrigerator and let it rest for 1-2 hours, or until the dough is about 50 degrees. If your kitchen is hotter, it may take longer for the dough to cool down.

On a lightly floured work surface, roll the dough, dusting with flour if necessary, until 14 inches long, and 10 inches wide. The dough will be quite rough at this point, with butter pieces potentially sticking out of the sides. Brush off any flour with a dry pastry brush from the surface of the dough.

Grab the top short side of the dough rectangle and fold the dough ⅓ of the way down. Repeat with the bottom short side like a business letter. This is a simple turn. Gently press down on the layers with a rolling pin so the layers stick together.

Rotate the dough rectangle clockwise 90 degrees so the longer edge is now vertical and facing your right (reference the video or step-by-step photos to see this in action). Repeat the process as before to make 1 more simple turn.

Repeat the folding steps a third time, stopping before folding the dough into thirds. Clean up the edges of the dough using a pastry wheel or a long, sharp knife. The goal after this third fold is to create a straight even rectangle of dough. Finish the turn by folding the dough into a business letter, as done before.

Wrap tightly in plastic again and freeze for 15 minutes, then refrigerate for 1 hour.

Repeat this process two more times (removing the dough from the refrigerator, completing two turns, chilling the dough again as instructed, and then repeating with two final turns) for a total of 5 turns.

Cut the dough in half and wrap each piece of finished puff pastry blocks in plastic wrap and let it rest for a total of 2 hours. After this point it is now ready to use.

When ready to use, roll out one block of pastry to a thickness of about ¼” to ⅛”, and use as desired or directed in a recipe. See notes in the post for more information about how to store it, freeze it, use it and bake it!

I love this method so much. I have made a batch each week for the past month and I find it so therapeutic! I didn’t mind putting the butter block in the quart bag the first three times but I just tried just laying in parchment paper and using the baggy to keep the size seemed to work too! thank you for this beautiful detailed recipe!

Have made this once and it turned out beautifully! I can’t buy all butter pastry in the small town I live in here in NZ, so this will become my go to. Thanks so much for sharing this recipe, and all the extra details as well.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1655257272/zm0zjmh5u9ylyary6yg3.mp4

Rough Puff Pastry, also known as Blitz Puff Pastry is a more streamlined and less fussy version of the classic French pastry dough.

Top 3 blitz puff pastry recipes from across the web

The most viewed blitz puff pastry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Quick Puff Pastry Recipe

Rough Puff Pastry

Rough Puff Pastry

Top 3 blitz puff pastry recipes from across the web

The most viewed blitz puff pastry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quick Puff Pastry Recipe

Rough Puff Pastry

Rough Puff Pastry

The most viewed blitz puff pastry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine