Quick Puff Pastry

Are you in need of a quick and delicious pastry recipe? Look no further! Today, I'll be showing you my tried and tested method for making the Quick or Blitz Puff Pastry. This method was actually created for pastry competitions, where time is of the essence. Now, you may be familiar with the classic or inverted puff pastry making process, which requires a whopping 3 days to make. But if you're in a rush and still want that amazing flakiness and taste, then the quick puff pastry is the way to go. The main difference lies in how they are put together. In the classic puff pastry, you start with a sheet of dough which you wrap around a block of butter, similar to making a croissant dough. On the other hand, with the quick puff pastry, you incorporate the butter right into the flour, just like when you make a pie dough. And the best part? You can make this pastry in less than 2 hours! Despite the shorter time frame, the taste and flakiness of the quick puff pastry match the quality of the inverted puff pastry. So, whether you're making sweet or savory dishes, this quick puff pastry is suitable for all recipes that call for classic or inverted puff pastry. To achieve the ultimate results, I recommend using European-style butter, such as unsalted Kerrygold. The richness and creaminess of this butter will take your pastry to the next level. Join me in the kitchen and let's create magic together with this quick puff pastry recipe!

Quick Puff Pastry

Course: baking
Cuisine: French
Keyword: blitz puff pastry, featured recipe, quick puff pastry
Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 24
Calories: 558kcal
Cost: $8
An excellent alternative to classic puff pastry
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Quick Puff Pastry

  • 500 g All-purpose flour
  • 500 g European style butter +82% fat
  • 40 g Powdered sugar
  • 6 g Salt
  • 180 g Cold water



  • In a the stand mixer fitted with the paddle attachment, in the bowl gather the cold and cubed butter, flour, salt and sugar. Mix on low speed for 45 seconds. Add water and mix until it comes together. Do not over mix, chunks of butter must remain visible. Make a 8X5 inch/20X13 cm slab and wrap it in plastic film; refrigerate for an hour to rest prior to laminate.
    chunks of butter

Laminating Process

  • Flour countertop generously and roll out pastry into a 18 inch/45 cm length rectangle. Fold in thirds like a letter and repeat this step 3 more times (use less flour as you go). Refrigerate pastry to rest for 30 min. Make the fifth and last turn/fold, wrap in plastic and refrigerate an hour or more prior to roll into sheets. Although resting time in the quick puff pastry making process is significantly reduced, relaxing or resting the dough reduces the elasticity of the dough making it easier to roll out.
    quick puff pastry lamination

Puff Pastry Sheets

  • Roll out chilled dough into a ≈0.12 inch/3mm thick sheet. (For apple turnover, roll out pastry into 4 or 5mm thick sheets). Refrigerate or freeze puff pastry sheets until ready to use.
    puff pastry sheet


Serving: 100g | Calories: 558kcal

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