Blitz Puff Pastry Recipe

By
Yvonne Ruperti
A photo of Yvonne Ruperti, a contributing writer at Serious Eats.
Yvonne Ruperti
Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and cookbook author. She is also an adjust professor of baking at the Culinary Institute of America in Singapore.
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Updated Aug. 29, 2018

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. Want more tips? Check out our step-by-step visual tutorial.

Notes: Make sure to roll out dough to dimensions specified in recipe. If dough is too thick, after it is folded together the dough will be extremely difficult to roll out again. Once dough is rolled out into final thickness it can be frozen until ready to use.

Why this recipe works:

  • Blitz puff pastry is easier to make than traditional puff pastry and still produces tender buttery layers.
  • Semi-frozen pieces of butter are rolled into the dough. The dough is then folded several times to achieve the layers.

Recipe Details

Blitz Puff Pastry Recipe

Active 20 mins
Total 2 hrs 30 mins
Serves 24 to 28 servings
Makes 43 ounces puff pastry

Ingredients

  • 20 tablespoons (10 ounces) unsalted butter, cold, cut into 1/2-inch cubes

  • 4 cups (20 ounces) all-purpose flour, plus extra for dusting worksurface

  • 2 1/2 teaspoons salt

  • 7 tablespoons (3 1/2 ounces) unsalted butter, softened

  • 1 cup ice water

Directions

  1. 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.

  2. 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.

  3. Roll out dough again into a 10- by 20-inch rectangle. Repeat 4 fold and chill for 1 hour.

  4. 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).

Special equipment

rolling pin

This Recipe Appears In

Nutrition Facts (per serving)
172 Calories
11g Fat
15g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 24 to 28
Amount per serving
Calories 172
% Daily Value*
Total Fat 11g 14%
Saturated Fat 7g 35%
Cholesterol 29mg 10%
Sodium 191mg 8%
Total Carbohydrate 15g 6%
Dietary Fiber 1g 2%
Total Sugars 0g
Protein 2g
Vitamin C 0mg 0%
Calcium 7mg 1%
Iron 1mg 5%
Potassium 25mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)