Quick Whole Wheat flour Puff Pastry

 I have never make my own puff pastry before but this time i am going to challenge it :D

A blogger friend gave me this book 'Ready for Dessert' by David Lebovitz, i found the recipe for quick puff pastry in this book. This recipe uses butter and not pastry margerine which is what i am looking for. After reading from this book then i only know that making puff pastry you need to "takes six turns to roll it out", but this quick recipe only need to do the first four all at once, then the last two later. Another thing special about this recipe is, David uses a mix of all purpose flour with whole wheat flour and that whole wheat flour balances out what some might consider an injudicious amout of butter in the dough. - shared from the book :)

 

 

 

Thank you Joyce !! I love this cook book ^_^

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Are you interested to make your own quick puff pastry too?? I use this puff pastry to make Potato Cheese and Ham Pie - Here
What are we waiting for.. let us start :D
Now let see what is the ingredients that we need:
 

Puff Pastry

recipe adapted the book ' Ready for Dessert' by David Lebovitz

I made 1/3 of the recipe only. Below is the 1/3 recipe

Ingredients :

150g unsalted butter - cut into 1.5cm cubes
94g all purpose flour

37g whole wheat flour

1/3 tsp salt

60ml ice water

 

Cut the butter into 1.5cm cubes and freeze them at least 1 hour. I cut mine into smaller(1cm) cubes.  did this quite late in the evening so i freeze mine overnight and use it the next day. 

 

 

Add flour, wheat flour and salt into the mixer bowl, with the paddle attached.

 

Use the paddle attachment to mix the all purpose flour, wheat flour and salt together. Add frozen butter pieces on low speed until the edges of the butter pieces just begin to lose thier sharpness, about 1 minute. Add in ice water and mix till flour absorbs the water, the dough will look very ragged, with large pieces of butter relatively intact.

 

The dough then was turn out onto a lightly floured work surface and knead with hand a few times.

pic 1

Using a rolling pin, shape the dough into a 4 inches by 9 inches rectangle. The will not be at all smooth at this point which is normal - and don't expect a perfect retangle.

pic 2

For the first turn, with the long side of rectangle parallel with the counter's edge (or facing you) fold the dough into thirds; (i use the spatula to likely drawn 2 parallel lines on the rectangle dough)

 

pic 3

the right third over the centre,

 

pic 4

then fold the left third to cover it.

 pic 5

Rotate the dough clockwise one quarter turn so that the seam is closest to you

 

pic 6

Now the seam is facing you.

For the second turn repeat steps from the first turn (from pic 1 tp pic 6) until you have complete the fourth turn then wrap the dough in a piece of cling or plastic wrap and refridgrate it for 2 hours.

 After 2 hours, take out the dough from the refridgerator. Repeat steps for the fifith and sixth turn from pic 1 to pic to pic 6, that is roll out, fold, turn. 

 

 Wrap it with plastic wrap and refridgerate it for at least 2 hours before using.

 

** Tarts that use this dough is best the day it's made. The preserve puff pastry can be frozen up to 2 months, if well wrapped. Deforst it, still wrapped, in the refridgerator overnight before rolling it out. Or keep the doufh in the refrigerator, but for no more than a day or two - any longer and it starts to discolor.

 

**I have used this quick puff pastry to Potato Cheese and Ham pie This pie can be kept in airtight container in the fridge and warm in the mircowave the next day.

 

 

This post is linked to Cook-Your-Books #14 @ kitchen flavours

host by Kitchen Flavour

 

 

 

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