Blitz Quick Method Homemade Puff Pastry Recipes

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.

Steps:

• 1. Place the all purpose flour in a 2 qt. mixing bowl and sift the cake flour over it. Thoroughly combine the flours either by stirring with a spoon or whisking.
• 2. Slice 1 ounce of the butter into thin pieces and add it to the bowl. Rub in the butter by hand, squeezing and tossing in the butter until no visible pieces remain.
• 3. Cut the remaining butter into 1/2 inch cubes. Add the butter cubes to the flour mixture and toss with a rubber spatula just enough to separate and distribute the butter. DO NOT RUB THIS BUTTER INTO THE FLOUR (you want these butter cubes visible).
• 4. Dissolve the salt in the water. Make a well in the flour & butter mixture and add the water. Using a rubber spatula or your fingers gently draw the flour into the water until all flour is incorporated and the dough is evenly moistened. If needed, add drops of additional water to make sure it is completely moistened. Press and squeeze the dough in the bowl to form a rough ball shape.
• 5. To turn the dough, first lightly flour the table or surface that you will be working on as well as the dough. Turn the dough out onto the work surface and using the palm of your hand, press down on the dough 3 or 4 times to shape it into a rough rectangle.
• 6. Press and pound the dough with a rolling pin to form an even rectangle that's about 1/2 inch thick. Roll the dough back and forth along its length once or twice until it is an even rectangle about 1/4 inch thick. At this stage, I found that pieces of the butter started to stick to the work surface. If the dough does start to stick, loosen it with a long spatula or dough scraper. Then clean off the surface to minimize any further sticking.
• 7. You should now have an even rectangle. Fold both ends of the dough in towards the center, then fold them in toward the center again to make 4 layers. This is called the double book fold. Position the dough so that the "spine" is on the left.
• 8. Lightly flour the work surface and the dough and repeat the pressing as before (Step 6). Roll the dough along its length as before, then roll it several times along its width to form a rectangle, approximately 6" x 18". Fold the dough into the double book fold just like before (Step 7). Repeat this whole process once more so that the dough ends up having 3 double turns.
• 9. Wrap the dough well in plastic and chill for at least 1 hour before using. * This dough may be refrigerated for about 3 days or frozen for up to 1 month. Defrost frozen dough in the refrigerator overnight before using it. NOTE: It's not necessary to work with the entire block of dough when you begin to make pastries out of it. Cut the block into thirds or quarters and work with one portion at a time, while keeping the rest chilled until you're ready to use it.
• 10. HERE'S A PICTURE OF A FEW OF THE DESSERT PASTRIES THAT I'VE MADE USING PUFF PASTRY. Clockwise from the top: 1) Pinwheel (with raspberry jam center) 2) Vol-au-vent (round shaped filled with pastry cream & fresh sliced strawberries) 3) Butterfly (with cinnamon sugar) 4) Feuilletee (diamond shaped filled with pastry cream)

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.

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.