Blitz Puff Pastry Recipe 

Flaky Blitz Puff Pastry will please your taste buds. This technique keeps puff pastry's buttery texture and layers without stacking and chilling. Use this versatile pastry for sweet and savoury meals to improve your baking skills. Enjoy flaky perfection in less time!  


– 2 cups all-purpose flour – 1 teaspoon salt – 1 cup unsalted butter, cold and cubed – 1/2 cup ice water – 1 tablespoon lemon juice



Cube butter and refrigerate. Mix lemon juice and ice water in a small bowl and chill. Mix all-purpose flour and salt in a large bowl.  


Dice cold butter and add to flour. Knead the butter into the flour with a pastry cutter or fingertips until it's gritty and crumbly with pea-sized butter bits.  


Dig a well in the flour-butter. Add cold water-lemon juice. Mix ingredients slowly until shaggy dough forms. Avoid overmixing.  


Turn the dough onto a lightly floured surface. Knead the dough a few times until it comes together without overworking.  


Roll dough into 1/4-inch rectangle. Rotate 90 degrees and fold dough into thirds like a letter. Between "turns" of rolling and folding, chill the dough for 30 minutes.  


Cover the dough with plastic and refrigerate for at least an hour or overnight after the last spin. It relaxes gluten and sets layers.  


After cooling, blitz puff pastry can be used in your favourite meals! Flaky palmiers, savoury turnovers, and delicate Napoleons gourmet are made with this pastry.  


Set up your oven per recipe. For best results, use chilled, flexible puff pastry. Bake the pastry according to your recipe until golden brown and fluffy.  


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