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".
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.
Excellent recipe. Went together much more quickly than regular puff pastry. Although it didn't rise as much as traditional puff pastry, it was incredibly tasty and crispy and very, very easy to work with. Pay attention to the recipe, get things cold and don't despair when it looks lumpy. It will come together in the end.
I converted into a gluten free recipe, by changing the flour to a rice flour and tapioca starch mix. I kept every thing else the same although I did not need as much water. It was the best most flakiest I have ever had and that is including non-gluten free.
So far so good. Is in the fridge now. Easy to put together. It absolutely starts out as a mess, but came together by the fourth turn. Did three more for good measure, plus folded as a book as suggested. Will use for a simple apple tart later this evening.