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!

Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Partner Tip

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

Nutrition Facts

119.9 calories; 0.7 g protein; 7.9 g carbohydrates; 25.4 mg cholesterol; 214 mg sodium. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/02/2008
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 is just too much! The recipe is right - the dough looks terrible during the first roll but it comes together very well by the second or third rolling. Thanks! Read More
(55)

Most helpful critical review

Rating: 3 stars
03/29/2010
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. Read More
(4)
24 Ratings
  • 5 star values: 16
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
07/02/2008
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 is just too much! The recipe is right - the dough looks terrible during the first roll but it comes together very well by the second or third rolling. Thanks! Read More
(55)
Rating: 5 stars
02/09/2008
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!! Read More
(30)
Rating: 5 stars
04/21/2008
It's a nice pastry, I believe even doing more folds and rolling would make it even better. Read More
(19)
Advertisement
Rating: 5 stars
06/01/2009
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 the end result was very nice. I would love to watch Frances make it so mine would look like the photo! I will try again and use the pastry for cinnamon crispies! Read More
(16)
Rating: 5 stars
06/09/2010
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 home! I'm planning on using it for a roasted tomato tart with cheve! Yummy! Read More
(14)
Rating: 5 stars
10/20/2009
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 Read More
(11)
Advertisement
Rating: 5 stars
09/01/2009
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 gluten and for the cake flour I used 1 1/4 cup sifted AP flour. I hade to make mre folding and rolling coz the butter was still visible after step 3. Read More
(11)
Rating: 5 stars
05/19/2010
this pastry recipe was absolutly amazing:) Read More
(9)
Rating: 5 stars
07/02/2011
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 I left the dough too thick when I baked it because I didn't get as many as I expected. Also I rolled the dough out on wax paper. This really helped when I had to fold the dough the first few times (it would have just fallen apart). Read More
(9)
Rating: 3 stars
03/29/2010
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. Read More
(4)