Blitz puff pastry

Elizabeth Falkner

Blitz puff pastry

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 10

    oz flour

  • 2

    tsp salt

  • pinch sugar

  • 6

    oz very cold butter, in pieces

  • ⅔-¾

    c ice water

  • 2

    tbsp heavy cream


In a large bowl, combine flour, salt and sugar. Cut the cold butter into the flour slightly, leaving some chunks. Add cream in the center and add 2/3 c cold water. Cut into the flour mix gently, not working the dough. If too dry, add rest of water to dampen. Scoop dough onto plastic wrap, bring together, and chill for 1-2 hours. Turn dough out onto a floured surface. Roll out quickly to a 6 by 12 rectangle. Fold dough over onto itself in thirds. Fold over in half, wrap and let chill for another hour. Roll out again, then fold over in thirds again. Chill for another hour. Cut dough in half and roll out each half to 1/4 inch thick. Cut into desired shape, prick with a fork. Chill for 10-15 minutes, then bake at 375 for 20 minutes. Can use for galettes or turnovers.


Facebook Conversations