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Blitz Puff Pastry

Rated as 4.45 out of 5 Stars

"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!"
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2 h servings 120
Original recipe yields 24 servings (3 pounds)


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  1. 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.
  2. 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.
  3. 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.
  4. 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.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 120 calories; 9.7 7.9 0.7 25 214 Full nutrition

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Read all reviews 18
  1. 22 Ratings

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Most helpful positive review

Beautiful recipe. I rolled it out a total of four times, and it puffed up perfectly for both a galette and some palmiers. I will certainly use this shortcut method again - making the real stuff ...

Most helpful critical review

Mine did not turn out well. I tried to make it healthier and this recipe is not for you if that is what u have in mind.

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Beautiful recipe. I rolled it out a total of four times, and it puffed up perfectly for both a galette and some palmiers. I will certainly use this shortcut method again - making the real stuff ...

This stuff is awesome!! I'm now "Queen" of the kitchen says my family. They say I should open a shop and sell this!! I did use all the advice & tips from the chef Frances Crouter. She's a gem!!

It's a nice pastry, I believe even doing more folds and rolling would make it even better.

I did have a little difficulty with this pastry, and I ended up rolling it between two sheets of parchment paper (I make the bottom sheet longer so I can hold it with my hip while I roll). But ...

Thanks for posting this recipe, I misplaced the copy I received in culinary school. I hate the ingredients in the store bought stuff, and this method of making puff pastry is great for making at...

great recipe, I will make again. Next time I will leave out 1T of sugar and sprinkle it on top, held apples/sauce very well

it was good ,and as the submitter mentioned it doesn`t puff high but I still have enough layers in m pastry. I used AP flour , for the bread flour I used the same mount of AP flour + 1 TBS wheat...

This worked perfectly! I was worried I didn't roll it out right (the rotations confused me), but it was great. Even the scraps worked well in the oven! I used this recipe for bear claws. I think...

this pastry recipe was absolutly amazing :)