BLITZ PUFF PASTRY
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!
Provided by FrancesC
Categories Desserts
Time 2h
Yield 24
Number Of Ingredients 7
Steps:
- In a large bowl, stir together the cake flour, bread flour, salt and white sugar. Stir in the chunks of butter so that each one is completely coated in flour. Combine the cold water and lemon juice; stir into the bowl while lightly tossing the ingredients to moisten them evenly. Gather the dough into a ball.
- On a lightly floured surface, roll out the dough into a rectangle about 1/2 inch 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, wrap in plastic wrap and refrigerate for at least 30 minutes.
- 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 a baking sheet. Place on a lightly floured baking sheet and wrap in plastic. refrigerate for at least 30 minutes before using.
- To use, roll out dough to 1/4 inch thickness and cut into shapes with a sharp knife. Use as directed in recipes calling for puff pastry, or alternatively, enclose desired fillings and bake in a preheated 400 degrees F (200 degrees C) oven until puffed and golden brown.
Nutrition Facts : Calories 119.9 calories, Carbohydrate 7.9 g, Cholesterol 25.4 mg, Fat 9.7 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 6.1 g, Sodium 214 mg, Sugar 2.1 g
QUICK PUFF PASTRY RECIPE
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.
Provided by Marina | Let the Baking Begin
Categories Dessert
Time 2h
Number Of Ingredients 5
Steps:
- Makes about 2 1/2 lbs of puff pastry dough, or two thick 12"x12" squares, which is equivalent to 4 store-bought puff pastry sheets.Flour & 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 & 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"x12" 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.
Nutrition Facts : Calories 605 kcal, Carbohydrate 40 g, Protein 7 g, Fat 47 g, SaturatedFat 29 g, TransFat 2 g, Cholesterol 122 mg, Sodium 590 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BLITZ PUFF PASTRY RECIPE
Homemade puff pastry is so much better than store bought. This easier version produces the same layered effect but without the stress of a traditional recipe.
Provided by Yvonne Ruperti
Categories Desserts Pastry Ingredient
Time 2h30m
Number Of Ingredients 5
Steps:
- Place cold cubes of butter into freezer until semi-frozen, about 20 minutes. Place flour, salt, softened butter, and 3/4 cup ice water in mixer fitted with paddle attachment. Combine on low speed until just combined (add a tablespoon or two more of cold water if needed). Remove bowl from mixer and add semi-frozen butter cubes. Using hands, quickly incorporate butter chunks into dough (butter should still be solid). Place dough onto large piece of plastic wrap and press into an 8- by 10-inch rectangle that is about 1-inch thick. Wrap tightly and chill 1 hour.
- On lightly floured surface, roll dough into 10- by 20-inch rectangle with squared off edges. Do a 4-fold: Fold one short end to just past center. Fold other end to meet and then fold in half. Wrap and chill for 15 minutes.
- Roll out dough again into a 10- by 20-inch rectangle. Repeat 4 fold and chill for 1 hour.
- Repeat rolling out and giving a 4 fold 2 more times, chilling dough an hour in between each fold. After giving final fold, chill dough at least an hour before using (see note).
Nutrition Facts : Calories 172 kcal, Carbohydrate 15 g, Cholesterol 29 mg, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, Sodium 191 mg, Sugar 0 g, Fat 11 g, ServingSize makes approximately 2 pounds 11 ounces puff pastry, UnsaturatedFat 0 g
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HOW TO MAKE FOOLPROOF BLITZ PUFF PASTRY - SERIOUS EATS
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Author Yvonne Ruperti
- Make the Dough. To make a blitz puff pastry, mix the dough and then incorporate chunks of semi-frozen butter. Semi-frozen is necessary so that the butter doesn't melt into the dough.
- Shape into an 8 x 10 inch Rectangle. Shape the dough into an 8- by 10-inch rectangle. You should be able to see the large pieces of butter.
- Roll it Out. On a lightly floured surface, roll the dough into a larger, thinner rectangle (10- by 20- inches). You will still see large chunks of butter, but now you are beginning to flake them into the dough.
- Make a 4-Fold. Now we do what is called a 4-fold. Starting at a short end, fold it over just shy of a third of the way. Fold the other piece of dough over to meet the first.
- Rest, Relax, Fold. You should see 4 layers of dough. Gently wrap up the dough and chill for 15 to 20 minutes. This will allow the gluten in the dough to relax so that you can roll it out again.
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