Anyone who has ever tried to make an authentic laminated dough knows that it is a lot of work, requiring time, muscles and patience. It’s not something you want to do everyday, but for special occasions it is a treat to have those croissants or danishes, so light and crispy (light in weight, not calories!) But we don’t always have the time or energy to devote to the whole process for laminated doughs.
A few weeks ago I took a class at King Arthur Flour on blitz puff pastry, a short-cut when you need a laminated dough in a hurry. It’s not quite as effective as a true laminate dough, or as pleasing to the mouth in my opinion, but it’s a reasonable subsitute. Instead of making the dough and folding the fat in, the butter is simply cut into the dough like a pie dough, except the butter is left in bigger chunks. As the pastry bakes those chunks of butter melt and create steam, which helps the dough to rise and creates the effect of puffy, crispy pastry.
The dough has 1 1/2 c. flour, 1/4 tsp salt, 1/2 tsp baking powder, 1 c. cold unsalted butter (cubed) and 1/2 c. sour cream. Continue reading “Blitz Puff Pastry”