Quick Blitz Puff Pastry Dough
Minimal mixing: Prevents gluten development, keeping the dough tender.
Three simple folds: Build layers without complicated turns or resting between every roll.
Chilled rest: Helps re solidify butter for perfect separation in the oven.
This method pairs beautifully with recipes like our crepes for a sweet brunch or with minced meat potato bakes for a savory pot pie shortcut.
Step by Step Guide to Make Quick Blitz Puff Pastry
Ingredients
2 cups all purpose flour
½ tsp salt
2 sticks unsalted butter, cold and cubed
½ cup cold water
Instructions
1. Pulse the Dough
In a food processor, combine flour and salt. Add the cold butter cubes and pulse just until the mixture looks like coarse crumbs you still want visible butter pieces.
Add Water and Form Dough
Slowly add the cold water while pulsing. Stop as soon as the dough comes together in large clumps. Don’t overmix.
3. Shape and Roll
Turn the dough onto a floured surface. Shape into a rough rectangle and gently roll to ¼ inch thickness.
4. First Fold
Fold the top third of the dough down and the bottom third up like folding a letter.
Turn and Repeat
Turn the dough 90 degrees, roll again into a rectangle, and repeat the fold. Do this two more times, for a total of 3 folds.
