Wayne Gisslen

Blitz Puff Pastry

Preparation info
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric %

Method

Procedure

  1. Sift the two flours together into a mixing bowl.
  2. Cut the butter into the flour as for pie dough, but leave the fat in very large lumps, 1 in. (2.5 cm)