Blitz Puff Pastry Recipes
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
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- 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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- To make the dough using a stand mixer: Using the flat beater attachment, mix the flour and cold butter on low speed until the mixture is unevenly crumbly; the butter cubes will break down somewhat, but you'll see some larger chunks remaining.To make the dough by hand: In a large mixing bowl, press the butter cubes between your fingers and thumbs to create flat butter flakes. Toss the butter flakes with the flour to ensure they’re evenly coated.
- Mix briefly, just until the dough begins to form a shaggy mass. It should be a bit crumbly (rather than totally cohesive), and small chunks of butter will have remained intact.
- To roll and fold the dough: Turn the dough onto a lightly floured work surface and fold it over on itself until it comes together; a bench knife or bowl scraper can be a helpful tool here.
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