Blitz Puff Pastry

As the name implies, this is a quicker way to make extra-flaky pastry dough. Unlike classic puff pastry, which relies on numerous folds, turns, and rests in the refrigerator, blitz puff needs only three folds followed by 30 minutes of chilling, at which point it’s ready to use.

20 mins
1 hr 20 mins
a generous 2 pounds (939g) pastry
Blitz Puff Pastry


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  1. To make the dough using a stand mixer: Using the flat beater attachment, mix the flour and cold butter on low speed until the mixture is unevenly crumbly; the butter cubes will break down somewhat, but you'll see some larger chunks remaining.
    To make the dough by hand: In a large mixing bowl, press the butter cubes between your fingers and thumbs to create flat butter flakes. Toss the butter flakes with the flour to ensure they’re evenly coated.

  2. In a small bowl, dissolve the salt in the water and add to the flour/butter mixture.

  3. Mix briefly, just until the dough begins to form a shaggy mass. It should be a bit crumbly (rather than totally cohesive), and small chunks of butter will have remained intact.

  4. To roll and fold the dough: Turn the dough onto a lightly floured work surface and fold it over on itself until it comes together; a bench knife or bowl scraper can be a helpful tool here.

  5. Shape the dough into a rough 8” square. Wrap in plastic and refrigerate for 30 minutes.

  6. Place the chilled dough on a lightly floured work surface. Use a rolling pin to gently tap down on the surface of the dough a few times; this will make the butter more pliable, and also start increasing the length of the dough.  

  7. Roll the dough into a rectangle about 8” x 20”; the edges will be rough.

  8. Fold the dough into thirds like a business letter, then turn it 90°; this is called a letter fold.

  9. Roll the dough into an 8” x 20” rectangle once again.

  10. Fold each of the shorter edges toward the center until they meet without overlapping. Fold the dough in half along the center where the edges meet, as if closing a book, then turn it 90°; this is called a book fold.

  11. Perform another book fold, using the same folding and turning process. The dough will become more cohesive and easier to work with after each set of folds. If the dough resists rolling or starts shrinking back, wrap it in plastic and chill for 5 to 10 minutes before rolling again. This brief pause will allow the gluten to relax, making rolling easier.

  12. After the last fold, chill the dough for 30 minutes before using. 

  13. Storage instructions: Store the dough, well wrapped, in the refrigerator for up to a day; freeze for up to a month.

Tips from our Bakers

  • This recipe yields a generous two pounds of puff pastry, which means you'll have more than enough for most standard recipes. You can easily divide the recipe in half, but why not make a big batch and freeze the extra? Puff pastry will last for up to a month in the freezer when it's well-wrapped. It's a convenient way to get a head start on your next baking project.

  • Wondering what to make with all your beautiful puff pastry? A world of options awaits: flaky, buttery, tender pastries, turnovers, cheese strawspalmiers, savory hand pies, gorgeous tarts, and more