For make up and production of this dough, see the "Blitz Puff Pastry Part 1" pictorial.

Once the pastry has been chilled enough for the large pieces of butter to solidify, place the dough onto a lightly floured surface. Gently roll the dough to a 1/4-inch thickness.

With the help of a bench scraper, fold the outer quarter of the dough to the center.

Now fold the other side to the center. Make sure that two sides meet in the middle.

Now fold the two side together as you were closing a book.

Place the dough onto a baking sheet. Push a finger into the dough to indicate that one fold has been made. This method helps keep track of the number of folds. Chill the dough again for 30 minutes.

Repeat the process of rolling to a 1/4-inch thickness.

Fold the edges again.

Meet in the middle.

Fold over like a book.

Press two fingers to indicate a second fold. Refrigerate.

Roll.

Fold.

Three finger press. Refrigerate.

Roll, fold, four finger press, refrigerate.

Your blitz puff pastry will now have enough layers to rise slightly. This type can be used for palmiers, cream horns, papillon, or as a flaky crust for en croute dishes.