How is blitz puff pastry dough different from regular puff pastry dough?

Blitz puff pastry dough differs from regular puff pastry dough primarily because it is given fewer turns. This streamlined process is designed to save time while still achieving a layered texture, much like traditional puff pastry. In the making of blitz puff pastry, the fat is incorporated into the dough more directly, often by cutting it into the flour rather than being layered in through extensive folding and turning. This method yields a less complex structure in terms of layering, but it allows for a quicker preparation without significantly compromising the flakiness.

Traditional puff pastry, on the other hand, involves more intricate folding techniques and numerous turns, which create more layers of dough and fat. The multiple turns help build the desired lift and airiness of the pastry during baking. Therefore, understanding this key difference in the preparation technique is essential for recognizing the unique qualities and applications of blitz puff pastry compared to its classic counterpart.