Apple Gallete Blitz Puff Pastry - Download Formula Here
Although perhaps not as delicate as classic puff pastry, “blitz” pastry dough gets its name from being considerably faster and easier to produce, particularly if working by hand. Those familiar with pie dough will recognize the initial mixing process, in which we combine the dry ingredients with cold cubes of butter and just enough water to make a rough dough. We then perform a series of six “folds,” the term for repeatedly rolling and folding the dough so as to create many fine layers. Finally, this “laminated” dough is rolled thinly and then baked directly from the fridge or freezer, which will produce the flakiest effect.
There are a few key points to guarantee success when making blitz puff pastry. The first steps are to ensure that the butter pieces are initially large and everything remains cold. This will prevent the butter from blending fully into the flour; it is the intact butter layers within the dough that will create flakiness. Secondly, it is important to not add too much water. A wet dough will be too soft and sticky, causing the layers to fuse together rather than remain well-defined. Finally, it is important to let the dough rest adequately between folds so that it can remain chilled as well as allow the gluten to relax. If more than two folds are performed back to back, the dough can gain too much tension and tear, damaging the layers.
Here we use the finished dough to assemble a rustic apple tart, also known as a galette, but the dough has a wide variety of uses from sweet to savory. It can be stored frozen, well-wrapped, for up to two months. Be sure to bake the chilled dough at a moderately hot temperature, at least 350°F convection or 375°F non-convection, in order to encourage the best volume and flakiness.
Recommended Tool: Dough docker