Blitz Puff Pastry
This recipe produces a flaky pastry dough that can be used in place of puff pastry in most recipes.
Serves: 8Hands-on: 15 minutesTotal: 1 hour 55 minutesDifficulty: Medium
- 1 1⁄3 cups all-purpose flour
- 1 Tbsp. sugar
- 1⁄4 tsp. salt
- 1 1⁄2 sticks unsalted butter, cut into 1-inch pieces and chilled
- 6 Tbsp. ice water
- In a large bowl, combine the flour, sugar, and salt. Mix well. Add the chilled butter and blend it into the flour mixture with your fingers until 10 percent of the fat is blended in well, leaving the rest as very large chunks, between hazelnut and pecan size.
- Add the water a little at a time and mix the dough with a spatula until it just hangs together. It will look very shaggy.
- Turn the dough out onto a well-floured surface. Shape the dough into a rectangle and roll it out to 1⁄2 inch thick. Dust the top with additional flour if the butter is too soft, but do not add too much. Use a bench scraper or a large spatula to fold the dough into itself in thirds, similar to folding a letter. It will be crumbly.
- Turn the dough 90 degrees and square off the edges of the dough. Roll the dough into a rectangle that’s 1⁄2 inch thick. Brush off any excess flour from the dough and fold the dough in thirds. Repeat this process two more times, then wrap in plastic and chill for 30 minutes.
- Remove from the refrigerator and allow to stand for 10 minutes. Roll the dough out into a rectangle 1⁄2 inch thick, dust off any excess flour, then fold the 2 shorter sides into the center and then in half at the seam, like a book. Roll out the dough to 1⁄2 inch thick, wrap in plastic, and chill for 1 hour before use.