Blitz Puff Pastry

Recipe View 5 mins In a large bowl, whisk together the cake flour, bread flour, salt, and sugar. Add the cold butter pieces and toss to coat each piece evenly with the flour mixture. (5 minutes)

Recipe View 3 mins Combine the ice water and lemon juice in a separate bowl. Gradually pour the liquid into the flour mixture, lightly tossing with your hands or a spatula until the dough just comes together. Be careful not to overmix. (3 minutes)

Recipe View 7 mins Gently gather the dough into a ball. On a lightly floured surface, roll the dough into a rectangle approximately 1/2 inch thick, keeping the edges as square as possible. Don't worry if it looks a bit rough around the edges. (7 minutes)

Recipe View 30 mins Fold the dough into thirds, like folding a business letter. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes. This chilling period is crucial for relaxing the gluten and firming up the butter. (30 minutes)

Recipe View 7 mins Place the chilled dough on the floured work surface, rotating it 90 degrees from the last time you rolled it out. Roll the dough into a rectangle again, aiming for about 1/2 inch thickness. Fold into thirds once more. (7 minutes)

Recipe View 30 mins If the dough feels cold and manageable, repeat the rotating, rolling, and folding process one more time. If the butter is starting to soften too much, refrigerate the dough for another 30 minutes before continuing. (30 minutes)

Recipe View 30 mins After the final fold, roll the dough out to the desired thickness (about 1/4 inch) for your recipe. Place on a lightly floured baking sheet, wrap in plastic wrap, and refrigerate for at least 30 minutes before using. (30 minutes)

Recipe View When ready to use, roll out the dough to 1/4 inch thickness and cut into desired shapes using a sharp knife or cookie cutters. Use as directed in recipes calling for puff pastry. Alternatively, enclose desired fillings and bake in a preheated oven at 400 degrees F (200 degrees C) until puffed and golden brown. (Baking time varies depending on the size and filling of your pastry.)