Whole Wheat Puff Pastry Recipe
Ingredients
| 2 cups stone-ground whole wheat bread flour | ||
| Sea salt | 1/2 Teaspoon | |
| 1/3 cup plus 2 tablespoons ice-cold water or well-chilled nonfat milk | ||
| Lemon juice | 2 Teaspoon | |
| Unsalted butter | 1 1/4 Cup (16 tbs) | |
Directions
Combine 1 3/4 cups flour and salt in processor and mix using 1 to 2 on/off turns.
With machine running, add water or milk and lemon juice and mix until dough forms ball, about 2 to 3 minutes.
Turn dough out onto unfloured surface and shape into smooth ball.
Make deep crosscut on top of ball using sharp knife.
Cover with plastic wrap and chill in freezer until firm, about 30 minutes.
Meanwhile, combine butter and remaining flour in large bowl and mix until smooth.
Turn out onto surface.
Form into 4-inch square using spatula.
Cover butter with plastic wrap and chill in freezer until firm, about 20 minutes.
When dough and butter are chilled to equal firmness, but not frozen, transfer dough to lightly floured surface and roll into 12-inch square.
Set butter mixture in center of dough and fold sides over butter evenly, making sure ends meet in center.
Pinch ends of dough together so there are no holes.
Using rolling pin, make series of slight depressions in crisscriras pattern over dough until square is flattened to 8 inches.
Roll dough into rectangle.
Fold top 1/3 toward center; fold remaining 1/3 over top, as for business letter.
This is called a single turn.
Cover with plastic wrap and chill in freezer until firm, but not frozen, about 20 minutes.
Turn dough out onto lightly floured surface with open end toward you.
Roll into large rectangle about 3/8 inch thick.
Fold short ends so they meet at center of dough without overlapping.
Fold dough in half at center.
This is called a double turn.
Cover with plastic wrap and chill in freezer until firm, but not frozen, about 20 minutes.
Repeat single turn, chilling in freezer until firm but not frozen, about 20 minutes.
Repeat double turn 3 more times, chilling in freezer after each.
Cover with plastic wrap and refrigerate.
Whole Wheat Puff Pastry can be frozen but is best when prepared and baked the same day.
With machine running, add water or milk and lemon juice and mix until dough forms ball, about 2 to 3 minutes.
Turn dough out onto unfloured surface and shape into smooth ball.
Make deep crosscut on top of ball using sharp knife.
Cover with plastic wrap and chill in freezer until firm, about 30 minutes.
Meanwhile, combine butter and remaining flour in large bowl and mix until smooth.
Turn out onto surface.
Form into 4-inch square using spatula.
Cover butter with plastic wrap and chill in freezer until firm, about 20 minutes.
When dough and butter are chilled to equal firmness, but not frozen, transfer dough to lightly floured surface and roll into 12-inch square.
Set butter mixture in center of dough and fold sides over butter evenly, making sure ends meet in center.
Pinch ends of dough together so there are no holes.
Using rolling pin, make series of slight depressions in crisscriras pattern over dough until square is flattened to 8 inches.
Roll dough into rectangle.
Fold top 1/3 toward center; fold remaining 1/3 over top, as for business letter.
This is called a single turn.
Cover with plastic wrap and chill in freezer until firm, but not frozen, about 20 minutes.
Turn dough out onto lightly floured surface with open end toward you.
Roll into large rectangle about 3/8 inch thick.
Fold short ends so they meet at center of dough without overlapping.
Fold dough in half at center.
This is called a double turn.
Cover with plastic wrap and chill in freezer until firm, but not frozen, about 20 minutes.
Repeat single turn, chilling in freezer until firm but not frozen, about 20 minutes.
Repeat double turn 3 more times, chilling in freezer after each.
Cover with plastic wrap and refrigerate.
Whole Wheat Puff Pastry can be frozen but is best when prepared and baked the same day.
Chef
