Blitz Puff Pastry
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The blitz method for puff pastry is a slightly easier method than the standard method. Instead of laminating a butter block between layers of dough, the butter is cut in large pieces into the flour the way you would for pie dough. Although the result isn’t as dramatic as classic puff pastry, this method can be used in most puff pastry applications.
- 600 g All purpose flour
- 454 g Good quality cold unsalted butter
- 300 g Cold water
- 12 g Fine sea salt
- 5 g / 1 tsp Lemon juice
- Cut the butter into approximately 1” cubes. Whisk together the salt and flour. On the counter using a bench knife, cut the butter into the flour leaving the butter in large chunks (approx. ½”).
- Make a well in the centre of the flour mixture and add the cold water and lemon juice. Slowly mix in the flour by hand just until a rough dough forms. Press into a square, wrap in plastic, and refrigerate for 30 minutes.
- Place the dough on a lightly floured counter and lightly flour the top of the dough. Roll the dough out to an approximately 12” x 32” rectangle, lightly flouring and flipping the dough as necessary.
- Give the dough a double fold. To do this, on a lightly floured counter roll the dough out to approximately 4 times its width. If the dough begins to stick, dust it with flour, flip it over and dust the other side. Fold approximately ⅛ of the dough toward the middle at one side. Bring the other side over to meet the first. Finally, fold the dough in half again resulting in 4 layers of dough. Return to the fridge for 20-30 minutes.
- Give the dough 3 more double folds, resting 20-30 minutes in the fridge between folds. It is important that the dough remains cold throughout the whole process so that the layers of butter remain intact. After the last fold, refrigerate at least one hour before rolling out for your recipe.
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