Makes 2 pounds of dough
There are a few ways to make ultra-flaky puff pastry, but this one is the quickest (that's why it's called blitz!). The layers in puff pastry are a result of folding the dough four times. We included a photo at the end to show you what the folds will look like, but the real key to folding is making sure your butter is chilled, but not solid. If it's too cold or too soft, the dough can tear and the butter can leak out. The goal is for the butter and dough to be roughly the same temperature.
- 1 2/3 cups butter, cubed and chilled
- 3 cups all-purpose flour
- 1 1/2 tsp salt
- 1 cup cold water
- Cut the butter into 1/4-inch cubes. Refrigerate until chilled and firm.
- Combine the flour and salt in a large mixing bowl. Add the butter and toss with your fingertips until the butter is coated with flour. Add all but about 2 tablespoons of the cold water. Mix with a pastry blender or a table fork until an evenly moist but still rough dough forms.
- Cover the dough tightly with plastic wrap. Cool in the refrigerator until the butter is firm but not brittle, about 20 minutes.
- Turn the dough out onto a lightly floured work surface. Roll it into a rectangle approximately 12 by 30 inches; the dough should be about 1/2 inch thick.
- Fold the dough in thirds like a letter (this is the first of four 3-folds). Turn the dough 90 degrees so that the long end is once again parallel to the edge of your work surface. Roll the dough out to a rectangle as described above and fold once more (this is the second of four 3-folds). Wrap the dough tightly in plastic wrap and chill for 30 minutes in the refrigerator. Continue rolling and folding the dough for the third and fourth 3-folds as describe above, chilling the dough in between folds if necessary.
- After completing the final 3-fold, wrap the dough in plastic wrap and allow it to firm under refrigeration for at least 1 hour before using. The dough will last up to 1 week in the refrigerator or it may be frozen for up to 2 months.