Puff pastry. Yep, it’s delicious, it can be Clean if you make it Wholemeal, it’s good. So…why do I use a healthy puff pastry alternative? It’s a good question and whilst I was initially a little ashamed to admit it, the answer lies in what we’ll call a ‘time issue’. In that I have no time, and Puff pastry is a right faff to make. Or I’m too lazy to make it. Either or…I use this puff pastry alternative and it’s yummy.
Course: Baking
Cuisine: Clean Eating
Keyword: puff pastry
Servings: 6people
Author: Stephanie
Ingredients
1¼CupsFlourWholemeal, Einkorn, Buckwheat
¾CupButterIce cold, diced very very small or grated
4-5tbspIced water
1Pinch Sea saltGround finely
1¾tspBaking powder
Instructions
Put a few ice cubes into a bowl and add a little cold water so you have this on hand when you're ready to use it
Combine your prepared butter and combine with your flour, baking powder and salt. Don't over mix this, just combine it
Adding 1 tbsp at a time, add your water, combining after each tbsp added
When you have a rough dough wrap it up and pop it in the freezer for 10 minutes or so to chill it before rolling it out
Rolling your pastry. Find a large work area and flour it to stop the dough sticking. Using a rolling pin, gently roll the dough a little. You'll have butter marbles visible. Every time your dough gets to about ¼ inch thick, fold it into thirds (like an envelope) and roll again. Do this until there are no more buttery marbles in the doughNote If your dough becomes to warm and unworkable, you can use the freezer to chill the dough again for a few minutes. Try not to touch the dough with your hands, using a palette knife to fold the dough helps keep the dough workable
Use the dough straight away, or wrap it up and pop in in the freezer until you need it. It can stay in the freezer for up to a month