Blitz Puff Pastry Food

QUICK PUFF PASTRY RECIPE

Steps:

• Makes about 2 1/2 lbs of puff pastry dough, or two thick 12"x12" squares, which is equivalent to 4 store-bought puff pastry sheets.Flour & Butter: In a large bowl whisk 3 1/2 cups of all-purpose flour and 2 teaspoons of salt. Then, grate 2 cups of cold or frozen butter, tossing the shreds of butter in flour as you grate.
• Water & Vinegar: in a separate cup stir 1 tablespoon of white vinegar with 1 cup of cold water.
• Combine: Drizzle the cold water mixture over the flour and butter mixture while tossing and pressing it together with a wooden spoon. Keep stirring and mixing until you get a shaggy dough with the flour mostly incorporated. Avoid handling the dough with hands as much as possible, the warmth of the hands will melt the butter and produce inferior puff pastry.
• Fold: Then, invert the dough from the bowl onto your working surface and using a bench scraper flatten the mixture slightly. Visually divide the dough into 3. Fold the 1/3 furthest away from yourself towards the middle third, then fold the 1/3 closest to yourself over the middle. Then press down sith a rolling pin to flatten. Keep repeating until the mixture comes together into a dough. The dough will start out very shaggy and become more and more maliable, doughlike with each fold. Once it comes together into a dough, roll it out, repeat the folds, then flatten, cover with plastic wrap and refrigrate for 30 minutes to 1 hour.
• Use the dough or make it even better: after the resting period in the fridge the dough can be used for any recipe that uses a puff pastry. Or, to improve the texture and flakiess of the dough continue with the next steps.
• Repeat the folds: unwrap the dough, repeat the folds sequence 4-5 more times then rest in the fridge for 30 minutes to 1 hour and use as desired or per recipe. Make sure to flour the surface minimally as you work/fold, as it can make the dough too heavy.
• To freeze: roll the dough into two 12"x12" inch squares, generously dust with flour, place a parchment paper on top and fold each square envelop style. Tightly wrap with plastic wrap and freeze. To thaw: leave at room temp until pliable and you can unwrap the folds. Use as directed in the recipe.

BLITZ PUFF PASTRY RECIPE

Steps:

• Place cold cubes of butter into freezer until semi-frozen, about 20 minutes. Place flour, salt, softened butter, and 3/4 cup ice water in mixer fitted with paddle attachment. Combine on low speed until just combined (add a tablespoon or two more of cold water if needed). Remove bowl from mixer and add semi-frozen butter cubes. Using hands, quickly incorporate butter chunks into dough (butter should still be solid). Place dough onto large piece of plastic wrap and press into an 8- by 10-inch rectangle that is about 1-inch thick. Wrap tightly and chill 1 hour.
• On lightly floured surface, roll dough into 10- by 20-inch rectangle with squared off edges. Do a 4-fold: Fold one short end to just past center. Fold other end to meet and then fold in half. Wrap and chill for 15 minutes.
• Roll out dough again into a 10- by 20-inch rectangle. Repeat 4 fold and chill for 1 hour.
• Repeat rolling out and giving a 4 fold 2 more times, chilling dough an hour in between each fold. After giving final fold, chill dough at least an hour before using (see note).

BLITZ PUFF PASTRY

Steps:

• In a large bowl, stir together the cake flour, bread flour, salt and white sugar. Stir in the chunks of butter so that each one is completely coated in flour. Combine the cold water and lemon juice; stir into the bowl while lightly tossing the ingredients to moisten them evenly. Gather the dough into a ball.
• On a lightly floured surface, roll out the dough into a rectangle about 1/2 inch thick. Keep the edges as square as possible. The dough will look terrible, but don't worry, it will shape up. Fold the dough into thirds like a business letter, wrap in plastic wrap and refrigerate for at least 30 minutes.
• Place the dough on the floured work surface and turn at a 90 degree angle from the last time you rolled it out. Roll again into a rectangle again and fold into thirds. If the dough is still cold and manageable, rotate and roll again, then fold into thirds, or refrigerate and continue in 30 minutes. Finish by rolling the dough out to the size of a baking sheet. Place on a lightly floured baking sheet and wrap in plastic. refrigerate for at least 30 minutes before using.
• To use, roll out dough to 1/4 inch thickness and cut into shapes with a sharp knife. Use as directed in recipes calling for puff pastry, or alternatively, enclose desired fillings and bake in a preheated 400 degrees F (200 degrees C) oven until puffed and golden brown.

QUICKEST PUFF PASTRY

Steps:

• Cut 8 ounces (2 sticks) butter into 1/2 to 1/4-inch dice, place on a plate and refrigerate while preparing remaining ingredients.Measure water and add salt; stir to dissolve and set aside.
• Coarsely dice remaining 4 tablespoons (1/2 stick) butter. Place flour in work bowl of food processor fitted with metal blade; add 4 tablespoons butter and pulse until butter is absorbed -- about ten to twelve 1-second pulses.
• Add remaining butter and pulse once or twice to distribute. Add water and pulse 3 or 4 times, just until dough forms a rough ball. Do not over-process.
• Flour work surface and scrape dough from work bowl. Shape dough into a rough rectangle and place between 2 pieces of plastic wrap. Press dough with rolling pin to flatten, then roll back and forth several times with rolling pin to make a 12 by 18 inch rectangle of dough.
• Peel away plastic wrap and invert dough to floured work surface. Peel away second piece of wrap. Fold dough in thirds in the width, folding the top third down and the bottom third up, to make a 6 by 18-inch rectangle, then roll up the dough from one of the 6-inch ends, making sure to roll end under dough. Press the dough into a square, wrap in plastic and refrigerate 1 hour, or until firm.

EASY CHEESE BLINTZ PUFF

Steps:

• Preheat oven to 350°F.
• With a blender or mixer, combine the batter ingredients until very smooth.
• Pour 1 1/2 cups of the batter into a greased 9X13 baking pan.
• Bake for about 10 minutes or until set.
• Meanwhile, comine the filling ingredients and mix well.
• When bottom layer of batter has set, remove the baking pan from the oven and smoothly spread the cheese filling over it.
• Briefly remix the remaining batter and then gently pour it over the filling, covering it completely.
• Return the pan to the oven and continue to bake for 45-50 minutes or until the top is puffed, set, and browned.
• Remov the Blintz Puff from the oven and allow it to rest for 10 minutes before cutting it into squares.
• Serve immediately, plain or with toppings.