Description
Discover how to make Quick Blitz Puff Pastry Dough effortlessly. Learn the secret to flaky, buttery layers that elevate any dish. Click for the ultimate recipe guide!
Ingredients
Scale
- 3 1/2 cup (840 ml) s bread flour (or all-purpose flour)
- 2 tsp (10 ml) kosher salt
- 2 cup (480 ml) s unsalted butter cold or froz en
- 1 cup (240 ml) cold water
- 1 tbsp (15 ml) white vinegar
Instructions
- Produces approximately 2 1/2 pounds of puff pastry dough, or two thick 12″x12″ squares, equivalent to four commercial puff pastry sheets.
- Flour & Butter: In a big bowl, blend the bread flour and kosher salt with a whisk. Grate the cold or frozen unsalted butter, mixing the shreds into the flour as you go.
- Water & Vinegar: In a different container, mix together the white vinegar and cold water.
- Combine: Gently pour the vinegar-water mixture over the flour and butter combination while using a wooden spoon to toss and press them together. Continue stirring until you form a rough dough, with most of the flour mixed in. Minimize touching the dough with your hands to prevent the butter from melting.
- Fold: Transfer the dough onto your work surface and lightly flatten it using a bench scraper. Mentally divide the dough into three sections. Fold the section farthest from you over the middle part, then fold the nearest section over the center. Use a rolling pin to flatten. Repeat until the mixture forms a cohesive dough. Initially, it will look messy, but it will become more dough-like and pliable with each fold. Once the dough is formed, roll it out, repeat the folding, then flatten, cover with plastic wrap, and chill in the fridge for 30 minutes to an hour.
- Use the dough or enhance it: Once chilled, the dough is ready to be used in any puff pastry recipe. For enhanced texture and flakiness, proceed with further steps.
- Repeat the folds: Unwrap the dough, repeat the folding process 4-5 more times, then return to the fridge for another 30 minutes to an hour before using as needed. Use minimal flour on the surface to keep the dough light.
- To freeze: Shape the dough into two 12″x12″ squares, generously sprinkle with flour, place parchment paper on top, and fold each square like an envelope. Wrap tightly with plastic wrap and freeze. To defrost: leave at room temperature until flexible and unfoldable. Use as per recipe instructions.
Notes
- Grate cold butter swiftly to keep it firm and form layers.
- Keep the water-vinegar mix ice-cold for ideal dough flakiness.
- Gently fold and roll dough to avoid toughening the pastry.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Française
Nutrition
- Calories: 250
- Fat: 12g
- Protein: 8g
Keywords: puff pastry dough, flaky pastry recipe, homemade puff pastry, cold butter pastry, folding pastry dough, butter and flour dough
