Blitz Puff Pastry

Professional cooking schools call rough puff pastry “blitz puff pastry.” In this method, all the butter is cut into the flour instead of making a butter packet that is then wrapped and rolled inside a dough. European-style butter, with its higher fat content, is preferred in puff pastry. Fortunately, it is becoming easier to find in U.S. grocery stores (see Resources). Now home cooks can make blitz puff pastry equal to that made in fine restaurants and bakerie