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
BLITZ PUFF PASTRY RECIPE
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.
Provided by Yvonne Ruperti
Categories Desserts Pastry Ingredient
Time 2h30m
Number Of Ingredients 5
Steps:
- 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).
Nutrition Facts : Calories 172 kcal, Carbohydrate 15 g, Cholesterol 29 mg, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, Sodium 191 mg, Sugar 0 g, Fat 11 g, ServingSize makes approximately 2 pounds 11 ounces puff pastry, UnsaturatedFat 0 g
QUICK PUFF PASTRY RECIPE
This quick homemade puff pastry is made of flour, butter, water, and salt. Equal amounts of butter and flour create the flaky, delicate layers that are so well-loved for both sweet and savory recipes.
Provided by Marina | Let the Baking Begin
Categories Dessert
Time 2h
Number Of Ingredients 5
Steps:
- Makes about 2 1/2 lbs of puff pastry dough, or two thick 12"x12" squares, which is equivalent to 4 store-bought puff pastry sheets.Flour & Butter: In a large bowl whisk 3 1/2 cups of all-purpose flour and 2 teaspoons of salt. Then, grate 2 cups of cold or frozen butter, tossing the shreds of butter in flour as you grate.
- Water & Vinegar: in a separate cup stir 1 tablespoon of white vinegar with 1 cup of cold water.
- Combine: Drizzle the cold water mixture over the flour and butter mixture while tossing and pressing it together with a wooden spoon. Keep stirring and mixing until you get a shaggy dough with the flour mostly incorporated. Avoid handling the dough with hands as much as possible, the warmth of the hands will melt the butter and produce inferior puff pastry.
- Fold: Then, invert the dough from the bowl onto your working surface and using a bench scraper flatten the mixture slightly. Visually divide the dough into 3. Fold the 1/3 furthest away from yourself towards the middle third, then fold the 1/3 closest to yourself over the middle. Then press down sith a rolling pin to flatten. Keep repeating until the mixture comes together into a dough. The dough will start out very shaggy and become more and more maliable, doughlike with each fold. Once it comes together into a dough, roll it out, repeat the folds, then flatten, cover with plastic wrap and refrigrate for 30 minutes to 1 hour.
- Use the dough or make it even better: after the resting period in the fridge the dough can be used for any recipe that uses a puff pastry. Or, to improve the texture and flakiess of the dough continue with the next steps.
- Repeat the folds: unwrap the dough, repeat the folds sequence 4-5 more times then rest in the fridge for 30 minutes to 1 hour and use as desired or per recipe. Make sure to flour the surface minimally as you work/fold, as it can make the dough too heavy.
- To freeze: roll the dough into two 12"x12" inch squares, generously dust with flour, place a parchment paper on top and fold each square envelop style. Tightly wrap with plastic wrap and freeze. To thaw: leave at room temp until pliable and you can unwrap the folds. Use as directed in the recipe.
Nutrition Facts : Calories 605 kcal, Carbohydrate 40 g, Protein 7 g, Fat 47 g, SaturatedFat 29 g, TransFat 2 g, Cholesterol 122 mg, Sodium 590 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
FOOD PROCESSOR QUICK PUFF PASTRY
Leave the frozen stuff on the shelf -- chef Nick Malgieri's fresh puff pastry recipe is tasty and easy to make in your food processor. It appears in his cookbook "Bake! Essential Techniques for Perfect Baking." Use it to make his:-Ox Tongues- Butterfly Wings- SacristainsPhoto credit: Quentin Bacon
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes French Recipes
Yield Makes about 1 1/2 pounds dough
Number Of Ingredients 4
Steps:
- Cut 1 cup (2 sticks) butter into 1/4-inch cubes. Place in an even layer on a plate and transfer to refrigerator to chill.
- Place flour and salt in the bowl of a food processor and pulse to combine. Cut remaining 1/4 cup (1/2 stick) butter into thin slices and add to food processor; pulse to combine. Add 1 cup chilled butter; pulse 3 times, 1 second each pulse. Add half of the water and pulse once; add remaining water and pulse twice. Dough will not form a ball.
- Remove blade from processor by lifting up with the handle. Scrape dough from bowl onto a lightly floured work surface. Lightly flour dough and, using your hands, squeeze and shape dough into a cylinder. Press down to flatten into a rectangle.
- Starting at the narrow end furthest away from you, use a rolling pin to press the dough firmly in parallel strokes close to one another. If there are sticky pieces of butter on the surface, cover with a large pinch of flour and press with the rolling pin to combine. Clean off the rolling pin as you go to make sure nothing sticks to the dough. Continue pressing with the rolling pin, working towards the narrow end closest to you.
- Roll dough into a 10-by 20-inch rectangle. Fold the 10-inch ends over the middle (like a letter) to make three layers. Position one of the (about) 6-inch ends to face you and roll up dough like a jelly roll. Place dough on a lightly floured work surface, seam-side down. Sprinkle top of dough lightly with flour and press down using your hand to form a rectangle.
- Wrap dough in plastic wrap and transfer to refrigerator for at least 3 hours and up to 3 days before using.
QUICKEST PUFF PASTRY
Provided by Food Network
Categories dessert
Time 2h
Yield about 1 1/2 pounds dough
Number Of Ingredients 4
Steps:
- Cut 8 ounces (2 sticks) butter into 1/2 to 1/4-inch dice, place on a plate and refrigerate while preparing remaining ingredients.Measure water and add salt; stir to dissolve and set aside.
- Coarsely dice remaining 4 tablespoons (1/2 stick) butter. Place flour in work bowl of food processor fitted with metal blade; add 4 tablespoons butter and pulse until butter is absorbed -- about ten to twelve 1-second pulses.
- Add remaining butter and pulse once or twice to distribute. Add water and pulse 3 or 4 times, just until dough forms a rough ball. Do not over-process.
- Flour work surface and scrape dough from work bowl. Shape dough into a rough rectangle and place between 2 pieces of plastic wrap. Press dough with rolling pin to flatten, then roll back and forth several times with rolling pin to make a 12 by 18 inch rectangle of dough.
- Peel away plastic wrap and invert dough to floured work surface. Peel away second piece of wrap. Fold dough in thirds in the width, folding the top third down and the bottom third up, to make a 6 by 18-inch rectangle, then roll up the dough from one of the 6-inch ends, making sure to roll end under dough. Press the dough into a square, wrap in plastic and refrigerate 1 hour, or until firm.
FAST PUFF PASTRY RECIPE
This recipe for blitz puff pastry is easier and faster to make than traditional puff pastry. It can be used within one week or frozen for up to two months.
Provided by Barbara Rolek
Categories Appetizer Breakfast Brunch Dessert Ingredient
Time 3h30m
Yield 25
Number Of Ingredients 4
Steps:
- Cut the butter into 1/2-inch cubes. Refrigerate until the cubes are chilled and firm.
- In a large bowl, combine flour and salt. Add butter, and toss with your fingertips until butter is coated with flour. Add all but about 2 tablespoons of cold water. Mix with a pastry blender or a table fork until an evenly moist but still rough dough forms. Add additional water, if necessary, as you mix the dough if it is not moist enough to hold together when pressed into a ball.
- Cover dough tightly with plastic wrap. Refrigerate until butter in dough is firm but not brittle, about 20 minutes.
- Turn dough out onto a lightly floured work surface or marble. Roll it into a 12 x 30-inch rectangle approximately 1/2-inch thick.
- Fold dough in thirds like a letter (this is the first of four 3-folds). Turn dough 90 degrees. Roll dough out again to a rectangle as described above, and fold once more (this is the second of four 3-folds). Wrap the dough tightly in plastic wrap, and refrigerate for 30 minutes.
- Remove dough from refrigerator and, working quickly, continue rolling and folding dough for the third and fourth 3-folds as described above, chilling the dough in between each of these folds for 30 minutes at a time.
- After completing the final 3-fold, wrap the dough in plastic wrap, and allow it to firm under refrigeration for at least 1 hour before using. The dough will last up to one week in the refrigerator or may be frozen for up to two months.
Nutrition Facts : Calories 139 kcal, Carbohydrate 2 g, Cholesterol 39 mg, Fiber 0 g, Protein 0 g, SaturatedFat 9 g, Sodium 150 mg, Sugar 0 g, Fat 15 g, ServingSize 2 1/2 pounds (25 servings), UnsaturatedFat 0 g
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5/5 (5)Total Time 1 hr 20 minsServings 2Calories 160 per serving
- 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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