Blitz Puff Pastry:
In the bowl of your electric stand mixer, fitted with the paddle
attachment, beat to combine the flour, malt powder, and salt. Add the
cold cubes of butter and beat, on low speed, until the butter is about
marble size and the mixture is grainy (about 1-2 minutes). Add the
lemon juice and most of the water and beat, on low speed, until the
flour is moistened and the dough is shaggy and barely holds together
(you do not want a ball of dough). Add more water if needed. (The
finished dough will feel dry and will barely hold together when
Lamination: Transfer to a lightly floured surface, sprinkle the
top of the dough lightly with flour. With a floured rolling pin roll
the dough vertically until the length is three times the width (about
18 x 6 inches (45 x 15 cm)). Apply even pressure when rolling the
dough and lift the dough frequently as you roll so the dough doesn't
stick to your counter. Flour as necessary. Roll end to end, not side
to side, making sure the dough is of even thickness. When it's at the
correct length and width, fold the dough lengthwise into thirds, like
you're folding a letter. Make sure the edges of the dough are straight
and even. You now have your first turn.
Gently wrap the dough in plastic wrap and refrigerate until firm
(about 30 to 60 minutes).
Second Turn: Place the
chilled dough on a lightly floured surface so the folded edge is on your left
(like the binding of a book). Repeat the process of rolling your dough to 18 x 6
inches (45 x 15 cm) and fold the dough again into thirds. This is now your
second turn. Gently wrap the dough in plastic wrap and
refrigerate until firm (about 30 - 60 minutes).
Third and Fourth Turn: Take the
chilled dough and repeat the rolling and folding into thirds, two more times.
Chill the dough about 30 to 60 minutes between turns. This
is your third and fourth turn.
After the fourth turn check the
dough. If there are visible streaks of butter then you will need to do a
fifth turn. The dough is properly laminated when there are no visible streaks of
butter and the dough is nice and smooth. At this point the puff pastry needs to be
chilled several hours before using. Well wrapped, the puff pastry can be
stored in the refrigerator for up to 3 days or frozen for about 3 months.
Defrost the pastry in the refrigerator overnight.
Makes 1 1/2 pounds (670 grams)
of puff pastry.