Wayne Gisslen

Blitz Puff Pastry

Preparation info
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

INGREDIENTS U.S. METRIC PERCENTAGE

Method

Mixing

  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) across.
  3. Dissolve the salt in the water.
  4. Add the water to the flour-butter mixture. Mix until the water is absorbed.
  5. Let the dough rest fo

Per 1 ounce (28.35 g): Calories, 120; Protein, 1 g; Fat 9 g (69% cal.); Cholesterol, 25 mg; Carbohydrates, 8 g; Fiber, 1 g; Sodium, 160 mg.