How to make Blitz Puff Pastry

 Blitz Puff Pastry

Hello again guys. With my teacher's supervision I learnt how to make a Blitz Puff Pastry. With this type of dough I made a Jamaican Plantain Tart and guys the taste of it was really worth my precious time and effort. This was again my first attempt in making this type of pastry and I didn’t have any red food colouring so I used orange instead and it didn’t look as bad as I thought, the only thing I wasn’t pleased with was the colour on the outside it was a bit dull but like I always say there is always room for improvement.

 

Ingredients

 

2 1/3 cups (305 grams) all-purpose flour

1 1/2 teaspoons (6 grams) salt

1 cup (225 grams) cold unsalted butter

1/2 teaspoon (3 grams) freshly squeezed lemon juice

1/2 cup (120 ml/grams) ice cold water

Method for the Blitz Puff Pastry

In the bowl of your electric stand mixer, fitted with the paddle attachment, beat to combine the flour 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. 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 pinched.)

 Transfer to a lightly floured surface and 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. 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). Repeat rolls and turns up to four times.

Here is a video you can watch so that you will be better able to understand the instructions of making the Blitz Puff Pastry.

Plantain Tart Filling

Ingredients

 

2 ripe plantains

¼ cup white sugar

1 tbsp vanilla extract

1 tbsp mixed spice

1 tsp cinnamon extract

1 tsp nutmeg

1 tsp almond extract

2 drops red food coloring (Optional)

1 egg white, beaten

white sugar for decoration

Method for making the Plantain Tart Filling

 

Peel plantains and cut into small pieces place it into a bowl and crush it with a potato masher or with a fork until it is at the size you desire and then combine the crushed plantains with sugar, nutmeg, vanilla, mixed spice, almond extract and red food coloring. Set aside to cool.

Preheat oven to 350 degrees F (175 degrees C).

Roll out the blitz puff pastry dough out on a lightly floured surface to 1/4-inch thick. Cut into circles using a 4 or 5-inch round cookie cutter. Spoon a little of the plantain filling into the center of each circle, then fold in half, to form a half-moon shape. Place the tarts on a baking sheet, brush with beaten egg white, and sprinkle with sugar.

Bake in preheated oven for 20 to 25 minutes until golden brown. Allow tarts to cool to room temperature before serving.

                               

Enjoy!!!