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.
Read more: How to Make Foolproof Blitz Puff Pastry
- Yield:makes approximately 2 pounds 11 ounces puff pastry
- Active time: 20 minutes
- Total time:2 hours 30 minutes
- 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
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).