Blitz puff pastry

1 kg wheat flour (type 550)

650 g butter, cold

30 g salt

550 g water

Blitz puff pastry / Dutch puff pastry is - with the right recipe - quick and easy to make by puff pastry standards and makes a fine base for various puff pastry baked goods: from savory - filled vegetable - and cheese and ham corners, to sweet variations and cream slices.

Blitz puff pastry / Dutch puff pastry has one advantage over store-bought puff pastry:
You can make it with butter rather than the vegetable fats that are often used in industry - and, of course, that it is guaranteed to be completely fresh.
This puff pastry preparation results in a puff pastry that is not quite so moist, making it ideal for our savory puff pastries.

Place all the dry ingredients in a food processor. Cut the cold butter into larger pieces (approx. 4 × 4 cm wide) and add to the machine. Mix everything together briefly on the lowest setting of the food processor. This will take a maximum of 2 - 3 minutes, the dough should still have coarse pieces of butter.

The ingredients should not mix too much, this will happen when the dough is subsequently turned.


Touring

Step 1:
The first simple tour (folding the dough):

Once the ingredients have come together to form a dough, place it on a well-floured work surface, flatten it slightly with your hands and roll it out into a rectangular shape (approx. 40 × 80 cm, thickness: 1 cm).

The piece of dough is rectangular before it is rolled out, i.e. we have a long side and a short side. Roll out the dough slowly and fluff it up a little from time to time.

As soon as the dough is rolled out to the desired thickness, "touriest" it together. To do this, take the left-hand side of the rolled-out dough and fold it to the middle, fold the right-hand side over the left-hand side (single tour), then cover and leave to relax in the fridge for 10 minutes.

Step 2:
The double tour: Roll out the dough, if possible again to 40 x 80 cm, now fold in 1/4 of the left side, place the right 3/4 side in front of the left side and now place the left side over the right side, the double tour is now finished!

Step 3:
The single tour: Repeat step 1. Roll out the dough, roll it out and leave to rest briefly.

Step 4:
The double tour: Repeat step 2. Roll out and roll out the dough.

The dough should now rest briefly in the fridge until further processing.

After this short resting phase, take the puff pastry out of the fridge, roll out on a floured work surface to approx. 40 x 80 cm, divide into squares approx. 1 cm thick and cover the puff pastry pieces as desired.

For the filling: anything you like! Chop the vegetables beforehand and fry briefly, deglaze with wine or similar, season the meat beforehand and fry, e.g. on the Monolith hotplate.

Now heat the Monolith to 220 - 230 degrees: insert the deflector stones, drip tray (use for steaming), grill grate, second level and the pizza stone.

Now brush the edges with egg wash (1 egg, 50 ml milk and a pinch of salt) (not too thick), cover the puff pastry pieces as desired, press the corners towards the center and then brush the puff pastry pieces with egg wash. Place the pieces of pastry on a baking tray lined with baking paper and brush again with the egg wash (for a glossy finish).

Now place the baking tray with the puff pastry pieces on the pizza stone, pour approx. 100 ml of water into the drip tray and close the lid, the air supply at the bottom and the valve cover at the top.

Baking time: approx. 18 - 22 minutes at 210 - 220 degrees.


Important:

The grill should be at the preheated temperature for at least half an hour so that the lid has enough heat to bake.

While toasting, make sure that the Blitz puff pastry is slowly rolled out to the desired thickness (do not press with a rolling pin) so as not to destroy the layers of pastry.