Here’s a Quick Blitz Puff Pastry Dough recipe — a faster, more approachable version of traditional puff pastry. It gives you those buttery, flaky layers in a fraction of the time.
🧈 Quick Blitz Puff Pastry Dough (Rough Puff)
Yield: About 1 lb (450g) dough
Time: 1 hour (including chill time)
🧾 Ingredients:
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1 1/4 cups (160g) all-purpose flour
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1/4 tsp salt
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1 cup (225g / 2 sticks) unsalted butter, cold and cut into chunks
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1/3 cup (80ml) cold water
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Optional: 1 tsp lemon juice or vinegar (helps with gluten control)
🥣 Instructions:
1. Mix the dough
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In a large bowl, mix flour and salt.
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Add cold butter chunks (keep them large—like marble-sized).
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Toss to coat with flour, then use a pastry cutter or your fingers to break the butter into flatter pieces. You want visible chunks of butter.
2. Add water
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Drizzle in cold water (with lemon juice if using).
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Mix gently until the dough just comes together — do not overmix. It’ll be shaggy.
3. Form and chill
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Dump dough onto a floured surface. Pat into a rough rectangle.
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Wrap in plastic and chill for 20 minutes.
4. Roll and fold (laminate)
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Roll dough into a 6×18 inch rectangle.
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Fold like a letter: top third down, bottom third up = 1 “turn.”
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Rotate 90°, roll again and fold the same way.
🔁 Repeat 3-4 total turns, chilling for 10 minutes between turns if butter softens.
5. Final chill
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Wrap and chill at least 30 minutes before using. Can be frozen up to 2 months.