Wednesday, February 13, 2013

Homemade Whole Wheat Puff Pastry

Because it's Valentine's Day tomorrow, I decided to prep a little ahead of time for a special recipe I wanted to make for all my dear valentines - my husband and kids.  As you can imagine, I don't make this recipe often because it is a bit labor intensive, but for a special day I can justify spending a little more time making this very wonderful and versatile dough.

By the way, if you want to see what I have planned to make with this dough, you will have to come back tomorrow.  For now, here is how to make whole wheat puff pastry that can be used in any recipe that calls for puff pastry, sweet or savory.

Here is what you will need:

For the dough:
3 1/2 cups whole wheat "hard" flour
2 cups whole wheat pastry ("soft") flour
2 Tablespoons SUCANAT
2 teaspoons salt
1 1/2 teaspoons instant yeast
2 medium eggs
1 1/2 cups milk/real buttermilk (not cultured)

For the butter:
2 cups butter that is soft but still cold to the touch
1/2 cup whole wheat pastry flour

Make the dough by blending all of the ingredients together and just slightly kneading the dough.  You want to make sure not to hand the dough too much as it gets stiffer the more you handle it.  



Then roll our the dough into a 9 inch square, cover, and put it in the refrigerator for about an hour to cool.


Next, combine the butter and pastry flour until just combined - again, do not mix too much since you do not want to add any unnecessary air into the butter.  Then press the butter out into an 8 inch square on slightly floured surface.


Cover the butter square too and put in the refrigerator for at least 30 minutes, or until the dough is cooled.

Now wrap the butter square into the dough square making sure to seal all of the seams (use water if the dough is too dry).



Then gently roll out the dough so its length is double its width.


Fold over 1/3 of the dough.


And then fold over the top of that the other 1/3 of the dough.


Now giving the dough a quarter turn each time, repeat this process 3 more times (for the total of 4 turns), making sure that the dough stays cool and the butter stays encapsulated in the dough. (If the dough starts to get warm, stop and refrigerate and then pick up with the rolling and turning where you left off.)



Then press down the last turn to make the folds permanent and then cover the dough and refrigerate until you are ready to use it.


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