Blitz Puff Pastry Recipe Demonstration - Joyofbaking.com

Recipe here: www.joyofbaking... Stephanie Jaworski of Joyofbaking.com demonstrates how to make Homemade Blitz Puff Pastry. Homemade puff pastry is such a treat. Lots of flaky layers of buttery crisp pastry. Unfortunately it seems to be something that people are a little hesitant to make at home. I want to change that by offering you this recipe for Blitz Puff Pastry or Quick Puff Pastry, which refers to the fact that it's much quicker to make then the classic (traditional) puff pastry.
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[@Mpo65]

I have a helpful tip if I may, which accidentally happened in my kitchen one day. It happened right before I was making this. I had a large tray of ice cubes on my granite countertop and I moved it aside to start my dough and the countertop was so cold and stayed cool for a while and helped with keeping the dough cold as I rolled it. You may want to try it and see if it’s helpful for you,. Happy baking to everyone. So happy to have found Joy of Baking! Blessings to you my dear!

[@boocat8768]

That's a great idea , thanks for sharing Margarit .

[@leonapalmer7873]

Th t t ydjxu FCC y t 4frdr0a0w yduty4d6rjryrhdhdy

[@Warning203]

I think I'm more impressed with your maths skill 😄

[@theodenyavuzer-judd9415]

i know right!

[@shirleywatson1310]

MsSammyz1

[@luvkow4299]

Very clear explanations. Thank you madam

[@summerwondergirl1202]

thank you so much for this recipe!!! everyone almost uses store bought!!! could i use only one stick of butter i understand if i have to do two to bring the flavor... i only have salted i think. anyways thx

[@heenakhan7298]

waao very nice chef, please tell me tarte tatin is made same blitz puff? I'm confused thnx

[@Simonngo]

.

[@chauquach936]

I love your music

[@mansourbhatti]

Can we make croissant like this, ie blitz.

[@joyofbaking]

I’ve never tried making a blitz croissant dough.

[@bolarinwaojo145]

If i dont have butter can i use cooking oil

[@theeamor]

You were the first baker i started to follow when I was a teen and since then I have always been a huge fan of you and all of your lovely recipes . I really love hpw this channel is not about fancy utensils and backgrounds but its actually about " THE BAKING" bless you loads !

[@thecuppiecakesqueen2832]

Same!!! She was my starting point in baking!! Will always appreciate this channel/page!

[@SarahS-zg3xc]

You are so very talented. You're a wonderful baker, no denying that, but you're also a fabulous teacher. Thank you so much for your time and effort!

[@mariaplaysmcpe456]

Hello! I am 12 from Philippines! I really love your recipes!! My parents said that I improved a lot in baking! And its because your help ☺️☺️

[@caseymae3445]

MariaPlays MCPE I'm 12 too!!! Love her recipes a lot to❤ I'm going to try her Danish recipe!

[@boocat8768]

Well your both 14 now , you must be the go to chef in your house .

[@Tamara-id1pe]

I hope you’re still baking!!!

[@ninaapostle8645]

Congratulations.... you are the best instructor I have ever seen. Every little detail explained clearly. Am very impressed. Thank you.

[@martinpascale9700]

Merci pour toutes vos recettes. Votre façon de montrer le "comment faire" dédramatise complètement le côté technique. Vous nous faites entrer dans "votre cuisine" d'une manière si conviviale! Merci encore Stéphanie. Je recommande votre chaîne à mes amis et ma famille. Même à ceux qui ne comprennent pas trop l'anglais car vous expliquez et articulez bien. Thank you for all your recipes. The Way you show "How to " completely dedramatize the technical side. You bring us in your kitchen in a such convivial maner ! I do recommend your channel to my friends and my family. Even those who don't understand english very well just because your explanations and the way you articulate is very understandable.

[@arunaramkissoon7372]

Love all your vids Stephanie! Your tutorial are so detailed and your explanations are understandable.

[@hannabaroncelli8297]

You are so classy and down to earth at the same time. A pleasure to learn from you. I am in school to be a pastry chef. You are a better teacher than some of my instructors.

[@edhunley]

Stephanie, I really enjoy watching you work and I have used many of your recipes with great success. One of the things I am blessed to have is my mother's glass rolling pin. It was given to her on her 21st birthday in 1945. It's hollow and has a screw on lid on one end. I can put ice cubes and water in it which keeps the dough very cold as I work. Thanks for all your hard work and sharing with us.

[@emmm507]

edhunley where can I find this?

[@boocat8768]

Bet they don't make them anymore ! I'm going to scour the second hand stores , hopefully one will pop up . Lucky you .

[@wongfeihung1847]

Can you teach us a how to make Napoleon and Palmiers ? Thanks!

[@zachariah-binyisrayl5570]

These videos are BAKING CLASSES...and I make sure I'm always sitting up front....pen and notebook ready to transcribe what I see her do....getting the lessons on paper is VERY important for me. She is a MASTER instructor.

[@mariellerubeor261]

My husband asked me last week to make turnovers and I, like an idiot, thought it's be easier to make the dough than the filling. After wrestling with it 30 minutes tonight, I gave up. Guess I need practice on my rolling technique too.

[@warbrucewar]

I love your shows. Anything of yours I do are new to me and they work every time. If I know puff pastry was that easy, I would have made it years ago. Also did your angel food cake. and lemon cake. You have talent for teaching. Well done....from Vancouver

[@NancyLynn]

I don't know how long I've been using your no fail recipes Stephanie but its been many many years now. I can't thank you enough for making me a better cook but more importantly, all the special memories I've had over the years at the dinner table with loved ones, enjoying great food and creating such special life long memories....nothing is better than that! God bless you and your husband!

[@nataliyaprok5296]

thank you for explained well ❤️❤️❤️

[@MrKravmagadude]

This is SO useful. What a great, clear instructional video. Thank you, very much.

[@ayishamulla4304]

Hi Stephanie I've been a keen follower of your channel and I must say that your patience and your simplicity in making things easy in your recipes has drawn me to be your fan and follower keep up the good work and keep posting those awesome recipes Tried the Mushroom Turnovers and it was a big hit thanks👍

[@fadedjay2941]

I live in a very very hot climate so this is going to be a very tough one lool

[@zhangchen5286]

Thank you Stephanie for your recipe.

[@ronwatson4902]

I'm loving your channel and it's fun to watch a real pro baking. I'm certainly not a pro but I love to get in there and try.Thank you so much!

[@annlaceyrn]

I wish I watched this video before attempting my first blitz. While the outside looked great and puffy, the inside was spongy. I believe that I did a few things completely wrong. I folded lengthwise, I rolled in both directions and my dough was definitely not cold enough as it was sticky. I’m going to try again in a couple of days!

[@raqueleherrera7176]

After my second attempts, I finally made these blitz puff pastry dough almost to perfection. I followed your instructions and viewed your tutorial again and made lots of notes to remind me (between getting so excited and intimidated) I made it finally right, but of course not as perfect as Ms. Stephanie's, but I am already very happy with the results. My son was also very happy that now we can use many different fillings for these puff pastries and thanks to Ms. Stephanie of Joy of Baking, I'm looking forward to another very challenging recipe shortly.

[@bishwataday6796]

great that yours came out well....i tried this too but mine was not flaky and was like moist...what mistake could i have done?

[@jenlaw5897]

I just made your puff pastry!! It was very easy to follow and I used them to make palmiers ☺️ Thank you!

[@silviratnachahya3352]

Hi Stephanie, I've been waiting when will you made quick puff pastry. I'm almost make classic puff pastry tomorrow. I little scare to make the classic 😄 but I still want try to make my own puff pastry. Today your video very help me..thank you so much.

[@tamiajackson]

This is the best video on KZbin that deals with all parts of pastry making!!! Your attention to detail really helps me alot and I am very grateful to you Ms. Joy!!! Thank you!!! This is the first time I am making pastry and I am looking forward to it by following your recipe and methods

[@jovan5397]

Thanks for the video! But I have a question: Wouldn't the dough just join together when you fold it and not have any layers?

[@joyofbaking]

You will get lots of layers when the puff pastry bakes. But it is very important to keep the pastry cold when rolling. If the butter gets soft when you roll the pastry, then it will melt into the dough. And if that happens you won't get all the buttery crisp layers when the puff bakes. Although it will still taste great, the texture will be more like a pie crust.

[@jovan5397]

Joy of Baking I see...thanks for the info!

[@ancamg]

I love your recipes as you also mention the grams (weight vs volumetric). I am European living in Canada and we use scales for all solid ingredients,, including butter. Liquids are measured with a measuring cup in ml.

[@EricThompson-gs9ce]

Thanks again Stephanie another homerun when it comes to cooking at home.

[@MrWetstone]

thanks. fun video. love your dog. have one just like it. Airdales are the best.

[@oregonpatriot1570]

I've got a _hankering_ for raspberry turnovers Stephanie, and using that crap from the store (Puff Pastry) simply isn't an option because of the preservatives they lace it with. I knew I could count on you! *QUESTION:* I've got some whey. Should I use it in place of the water?

[@byronchandler5000]

Hi, Stephanie. Your puff pastry look simply delish. You are truly optimistic when baking. I wish you a good day, Stephanie. My birthday is on April 19.

[@joyofbaking]

Happy Birthday.

[@byronchandler5000]

Joy of Baking Thanks, Stephanie. I really appreciate it. Keep on doing what you love doing.

[@beppo0816]

Excellent! You made us easy way to prepare the puff pastry thank so much! I am starting my little business un bakery very soon and you have been a big help I am Mexican and love the way you do bakery. Felicidades! And thank you again

[@joyofbaking]

Congratulations. Best of luck with your bakery.

[@dsm5862]

I am going to pick up the malt powder tomorrow and start my "classic" puff pastry, You have helped me gain a bit more confidence and I have enjoyed your other videos as well. I can now make scones!!! on to puff pastry!

[@dsm5862]

I made the Puff on Tuesday afternoon and used it for turnovers on Friday afternoon! WOW, the layers were visible and the puff was incredible. Wish I could post a photo!!! I folded it a full 6 times and I can see why you suggest only 4 to 5. Glad to have done the full. 6 but 4 or 5 would have been enough! The layers were visible and the finished product was superb. Will follow this recipe again and again!!! Thank you so much! (in a way, you have created a baking monster, LOL).

[@haifathaitham9401]

i wish u were my next door neighbour then my house would be a successful bakery

[@ruthwilliams5917]

00pansies

[@stels2756]

Your attention to detail is really helpfull.

[@haifathaitham9401]

i love your baking

[@cjw2661]

Can you use a food processor ?

[@lindawalker404]

I loved your enthusiasm. You are easy to understand and put the fun into baking, l am going to make some pastry.Thank you🎉😂

[@lesya_4793]

I love your dog! and your recipes are always fine and always work, thanks a lot !

[@chandanicroos7203]

Hi I’m from Sri Lanka living in USA. I really like your recipe . I always share with my sister who lives in Sri Lanka. Thanks again

[@darknightes14]

Really big thanks for sharing how to make a puff :)

[@dcwatashi]

Ask Rick to film a few more seconds of you and your dog LOL. have you ever been in the middle of a video and the dog starts to bark? :D

[@joyofbaking]

Yes, Baxter has been known to bark in the middle of filming.

[@nancybumia9482]

Thank u so much for your recipes and expert advice..

[@Claresholms]

I have followed your recipe and it turned out absolutely beautiful. Had a Senior Citizens Strawbery tea and made little tiny turnovers. Oh it was a huge hit. Store bought only in an extreme emergency will I use the puff. Although it has its place.. This is the way to go. Keep the tutorials coming.. Thank you; Valerie-lynn

[@hanaashony9326]

I love you so much so l want you to read quran and read about islam l hope you to be in the rieght bath why becuse you are very good person thank you for your great efort

[@Carina-2906]

Fantastic like always! Thank you very much!!

[@peregrinemccauley5010]

After watching this , I jogged all the way home to have a go , but ran out of puff .

[@albazen2461]

Tried this recipe and it worked! Best puff pastry I 've ever had. Thank you!

[@mariannatrapani5859]

My first cook book was Joy of cooking. Still have it.

[@royalanethridge333]

I really got hooked on cooking over the years watching Steph so simple no mess

[@brendafeeney8298]

I could not hear the third ingredient that Willard in browning the pasty

[@alexgeoffroy5358]

I’m using it for Mille Feuille

[@binduviswambharan2210]

So nice of you to show this recipe that too in detail. Love you for this 😍 thank you so much for sharing yoyr knowledge.

[@nailog6464]

You are such a joy 🌹

[@aimanareeb2329]

Thank you very much for your reply. I have another concern that in my country the average temperature now a days is approx 35 to 45 degrees Celsius which is quite high for butter to be used. It melts in no time if kept out of fridge. Please guide me what to use that tastes and smells very well for the puff pastry and how to use

[@joyofbaking]

I have only used butter and made the puff pastry in an air conditioned kitchen so I really cannot help you.

[@boocat8768]

You definitely have the right name a pure joy in what you do . Never lose your gift , mesmerising.

[@royalanethridge333]

I use frozen grated butter to save time in layering

[@heyfunny3036]

Great demonstration! I have a question, can I pre-shape the dough (for tarts or turnovers) and freeze? Does it affect the quality of texture?

[@joyofbaking]

Once the puff is make you could preshape the dough and then freeze it for about one month.

[@gilbertgee8964]

Maybe I heard it wrong but I swear she NOT to put in all of the water at once and she turns around and does exactly that. I do like the recipe using the mixer to do the hard part of mixing everything together.

[@joyofbaking]

The amount of water you need to add can vary depending on your flour.

[@mjp8494]

I love the "real baker" bit of flour in your hair😊

[@margrietvanbeeck3590]

thank you for your recipe demonstrations.... so good... I love it. 😊

[@eugenemotes9921]

Mrs Jaworski is the Best Dessert Maker on KZbin. 😎

[@glendacrosbywilkins4246]

cool beans !! Im so glad you posted this,,, Thank you

[@sitarakhan788]

Joy pls teach pufpastry l m from pakistan your new fan

[@Jelysbeth]

awesome!! can I keep folding the dough to get even more layers?? let's say 6 -8 times?

[@joyofbaking]

For Blitz Puff Pastry you only want to fold it 4 to 5 times. For classic (traditional) puff pastry you normally fold it 6 times.

[@jjs9306]

its nice to see you! and thanks always for the great recipes:)

[@sarahsutube]

Thank you. very useful information. Would it be ok to turn every few hours?

[@joyofbaking]

Yes you can do that.

[@jessicaguillergan479]

Hi Stephanie, thank you for sharing this lovely pastry cream. I’ve made it a few times and my friends love it. It’s always a hit every time I make it. Just wondering if I can use this as a cake filling for a vanilla cake. Thanks!❤️❤️❤️

[@joyofbaking]

Yes, you can use pastry cream as a cake filling.

[@jessicaguillergan479]

Thank you Stephanie.

[@lindaloftus8780]

If all you have at home, and not wanting to make special trip to store, is salted butter can that be used in lieu of unsalted butter?

[@joyofbaking]

Yes you can use salted butter.

[@sismama5931]

It's lovely your baking.

[@archanakadlag3389]

Nice 👍 I am from india love you mam 😊

[@edwinsmith1113]

No wonder it's called turnover.

[@csecmathform5repeaters]

Thank you for this tutorial.

[@grahamlack3302]

Cold hands warm heart !-)...

[@bishwataday6796]

i tried this recipe but it did not come out flaky and turn not moist...is there anything i did wrong?

[@joyofbaking]

Keeping the butter cold when rolling and folding is important in order to get a flaky pastry. So if you notice the butter getting soft make sure to refrigerate it until firm. Because If the butter gets too soft it melts into the pastry and you end up with something that’s more like a pie pastry.

[@Y0ugenie]

The way you toss your flour down is fabulous lmao :)

[@laurenpiantino626]

Awesome cook, awesome tutor! Thank you! :)

[@jharnagill3667]

love your recipes baking :)

[@periwinklepony5625]

Thank you very much for this recipe!! I will do this tomorrow. May I know if this dough remains flaky if baked-cooled- kept in freezer-then heated when time to serve?

[@joyofbaking]

That is something I’ve never tried. So while i’ve read that it should still be flaky I can’t say from experience.

[@periwinklepony5625]

@@joyofbaking Thank you very much for replying to my query. You are the best!!! 🥰

[@Pattskee]

I tried this recipe this clever puff pastry recipe today. Made Kouign-Amann singles and twist puffs. They are so light crunchy with no bread like middles. You made a hero out of me, can't thank you enough.

[@whatshername3158]

the apple galette looks like our "tarte aux pommes" in france.

[@SmilingCherryBlossoms-so2tn]

Thanks you are the best

[@cbak1819]

Thank you for explaining why you put lemon in. I wondered why it did that. Great tip for keeping dough nice looking waiting in the fridge. ❤

[@shereenkhan9357]

Thanx for sharing this recipe

[@mariannatrapani5859]

Thank you Stephanie

[@mariederuisseau5249]

Can the dough be left in the fridge for more than 1 hour after each turn?

[@joyofbaking]

Yes.

[@rwngditwiprasadofa5520]

I like this idea but madam I don't have refrigerator how I can do

[@joyofbaking]

Sorry it needs to be refrigerated.

[@shadow9937]

Puffed pastryl wow

[@zachariah-binyisrayl5570]

Anything BAKING related, I come to this channel FIRST & FOREMOST. I consider Stephanie to be the DEAN of the University of Baking....her instructions are GOSPEL, to be followed to the letter. I am a celebrity in my family today due to her teachings. And I'm still learning.

[@Spumkin]

I enjoy your recipes so much. I am a subscriber on my other email address. I recently got a new oven and I can now enjoy baking. I just started today this recipe for turnovers and everything Is turning out great. Dough is amazing. I am baking cherry and apple turnovers. I love this kind of pastry and now I know how to make it. I would like to try a savory turnover like chicken pies.

[@saraaslam4612]

Can I use Crisco (shortening) instead of regular unsalted butter????????

[@YouKnowMeDuh]

Why would you want to replace something so tasty? Unless you just saw this video and want to make it right now lol, it's 11:23 pm over here

[@YouKnowMeDuh]

There is a noticeable difference in flavor between butter and shortening. Butter makes pastries puffy and flakey, but the temperature needs to be well controlled. It can be duplicated a bit easier using shortening, the temperature isn't as touchy. For some reason some people stay away from Crisco shortening with certain pastries though, I'm not altogether sure why.

[@mailie6403]

I've only just seen this video. We'll worth making this pastry.

[@mariacecilemagbanua8943]

I tried your recipe with cream cheese filling. After baking while hot I brushed it with caramel sugar. It taste like Porto's cream cheese roll in L.A. Thank you for sharing your recipe. It's easier than the classic/traditional puff pastry.