Blitz Puff Pastry

Blitz puff pastry or rough puff pastry differs from the traditional puff pastry which is a laminated dough made with a large block of butter that is folded and layered into the dough. Blitz puff pastry is made with cold butter that has been mixed directly into the dough.

This recipe does not use any special equipment except for a roll pin. You still get the buttery flaky pastry, but in my opinion it’s a lot easier than a classic laminated dough. These are great to make ahead for the holiday season too.

Try the puff pastry in recipes like the Pumpkin Custard Tarts.

Notes:

Butter – I used cold unsalted butter. Cut into cubes.
Water – make sure the water is icy cold.
Temperature – the ingredients should remain cold. If any point during the process, you feel that the butter has melted or too warm, stick the pastry into the fridge to chill for 10-15 minutes before continuing.
Make ahead – wrap the dough really well. Store in a freezer bag for 3 days in the refrigerator or up to 3 months in the freezer. Thaw in the fridge for a couple of hours before using.

Blitz Puff Pastry (Rough Puff Pastry)

Yield: about 650g of puff pastry

2 ¼ cup (275 g) all-purpose flour
1 ½ cup (20 tablespoons/ 283g) unsalted butter, cold and cut into cubes
¾ teaspoon salt
½ cup (118 ml) cold water

1. Prepare a large sheet of parchment.
2. In a large bowl, combine flour, salt, and butter. Use your hands, two butter knives, or a pastry cutter to work the butter into the dough. Add cold water and work the mixture until the mixture look crumbly with chunks of butter. The dough may not come together as that’s okay.
3. Turn the crumbly dough onto the parchment paper. Press the dough into a rectangle. Fold the short side of the rectangle in one side at a time like folding a letter. Turn the parchment 90 degrees so that you are facing a different side of the rectangle. Flatten the dough out with your hand to form a rectangle. Repeat the fold. Turn the parchment 90 degrees again, this is the third turn. Flatten the dough into a rectangle and fold the short sides like a letter. Fold the parchment paper to cover the dough and chill for at least 30 minutes or up to an hour.
4. After the chill time, flatten the dough again. You may need to use a rolling pin if the dough is too hard to work with your hands. Form the rectangle as you did before. Fold the sides in. Turn the parchment 90 degrees and repeat for a total of three turns.
5. Use the puff pastry as directed in your favorite recipes. Keep it wrapped in the parchment inside a freezer bag. Store in the refrigerator for up to 3 days or in the freezer for up to 3 months.