Quick Whole Wheat Puff Pastry
This makes 6 servings of puff pastry. I like to roll it out and cut it into squares to store in the freezer for a quick meal or dessert. Thaw in the refrigerator before baking.
Nutrition Facts
Ingredients
Instructions
Freeze the butter chunks for about 10 minutes before making the dough.
Place flour and kosher salt into the bowl of a food processor and pulse a few times to combine. Add about 1/3 of the butter to the flour and pulse until the butter is in small crumbs. Add remaining butter and pulse 3 or 4 times, leaving visible chunks of butter. Add ice water and pulse until dough begins to clump - don't overprocess or your pastry will be tough.
Turn the lumpy, uneven dough out onto a lightly floured work surface. Shape dough into a rectangle. Use a board scraper or your hands to create relatively square edges. Lightly flour a rolling pin and the top of dough rectangle. Roll back and forth to create a 12-inch by 18-inch rectangle.
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Reviews from the Original Source
Hi again Marissa,
I finally made my first attempt at this recipe, but I ended up with something more like a fairly thick, hard shortbread cookie, rather than a puffed up, flakey pastry layer. It rose a little when it baked, but not too much, and the texture was more brittle, mealy/sandy than flakey, layered and crispy like I expect from puff pastry. Don't know what I doing wrong.
Tried this recipe last night and my puff pastry didn't really, well...puff. What could I have done wrong and how can I prevent it next time?
Did you make this recipe?
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