Yield:Yields about 2 pounds of dough.

The amounts for butter, flour, and water are given by weight (ounces) and by volume (cups or tablespoons); use either measurement.

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Preparation

将面粉和盐过滤到寒冷的黄油中。使用糕点刮刀或大厨师的刀，将黄油切成面粉。工作，直到有易碎的混合物为止。只用指尖将大块黄油弄平。一次加入冰冷的水，以松散地粘合面团。将面团与糕点刮板混合，直到将面团悬挂在一起。将杂乱的蓬松的面团塑造成一个粗糙的矩形，然后将其滚出直至1/2英寸厚。抵制对面团过水或过度劳累的诱惑；它最终将团结在一起。
Use the pastry scraper to fold the dough in thirds like a business letter. Don’t worry if it folds in pieces. Turn the package of dough 90 degrees so the folds run vertically. Square off the edges of the dough as you work. Roll the dough into a rectangle that’s 1/2 inch thick, always rolling from open end to open end. Continue rolling, folding, and turning until the dough looks smooth. By four or five “turns,” the dough should hang together well.
对于更多的层，请像一本书一样将光滑的面团折叠起来。为此，将两个较短的侧面折叠到中心，然后像书一样折叠面团。折叠时刷掉多余的面粉。包裹面团并将其冷却半小时，然后再进行两个回合。在这一点上，您可以使用面团，尽管另一个短暂的休息将使滚动和塑造更容易。

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tinybites| 09/15/2013

I find it strange that the posted video doesn't quite match the printed recipe. Video calls for blending the flour-butter mixture in a bowl, and only 1/2 cup water. I followed the video instructions. The pastry worked out well, not as puffy as I had hoped but quite flakey nonetheless. In re-watching the video, next time I might add a smidge more water as her pastry seemed less crumbly than mine. I'll also try her tip of using a chef's knife and a rocking motion to cut the pastry as that might help with more "puff".
matcarter| 05/26/2013

so I was feeling lazy and decided to google instead of looking up a blitz puff recipe.I started this, got to the point where I was adding water, and my god that is wet !I put in less than half the water, which was still too much, but it corrected fairly well as I had to add more and more flour when rolling it out.After doing it, I did look up my recipe from pastry school, and it called for 5 pounds each butter and flour, and 16 ounces of water.I made it work,though, and the buchees came out pretty good.