Culinary Institute of America

Blitz Puff Pastry

Preparation info
  • Makes

    5 lb

    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
All-purpose flour 2

Method

  1. Combine the flour and salt in the mixer. Add the butter and toss with your fingertips until the butter is coated with flour. Add the water. Mix on low speed with the dough hook attachment until the dough forms a shaggy mass.
  2. Place the dough on a lightly floured work surface and roll out into a rectangle ½ in/1 cm thick and approximately 12 by 30 in/30 by 76 cm.