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Whole Wheat Puff Pastry Recipe
|Whole wheat bread flour||2 Cup (32 tbs), stone ground|
|Sea salt||1⁄2 Teaspoon|
|Ice cold water/Well chilled nonfat milk||7 Tablespoon (1/3 Cup Plus 2 Tablespoons)|
|Fresh lemon juice||2 Teaspoon|
|Unsalted butter||1 1⁄4 Cup (20 tbs), chilled and cut into 1/2 inch cubes (2 1/2 Sticks)|
Serving size: Complete recipe
Calories 3009 Calories from Fat 2005
% Daily Value*
Total Fat 228 g351%
Saturated Fat 144.5 g722.3%
Trans Fat 0 g
Cholesterol 604.8 mg201.6%
Sodium 802.3 mg33.4%
Total Carbohydrates 199 g66.3%
Dietary Fiber 9 g36.2%
Sugars 0.4 g
Protein 38 g76.9%
Vitamin A 140.6% Vitamin C 7.7%
Calcium 7.1% Iron 72.3%
*Based on a 2000 Calorie diet
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 crisscross 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 dough 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 three more times, chilling in freezer after each.
Cover with plastic and refrigerate.