White Whole Wheat Rough Puff Pastry
White Whole Wheat Rough Puff Pastry
Easier than the classic version, but still special enough to feel worth making. White whole wheat flour gives this rough puff a little more flavor and heartiness, while the cold butter and simple folding method create all those flaky layers. This dough makes even a simple tart or turnover beyond impressive and extra delicious.
Makes about 2 pounds dough
Ingredients
2 2/3 cups (320 g) white whole wheat flour, plus more as needed
2 teaspoons sugar
1 teaspoon salt
1 1/2 cups (340 g) high quality unsalted butter, very cold and cut into cubes
12 to 16 tablespoons ice cold spring water
Instructions
In a large bowl, whisk together the flour, sugar, and salt.
Add the cold butter and toss to coat. Using your hands, lightly work the butter into the flour just a little. You still want plenty of visible pieces of butter.
Add the ice water, 1 tablespoon at a time, tossing the mixture together after each addition. Once the dough starts to come together, gently squeeze it with your hands. It will still look shaggy and rough, and that’s what you want.
Turn the dough out onto a lightly floured surface and pat it into a rectangle about 1 inch thick. Fold it into thirds like a letter.
Wrap tightly and refrigerate for at least 2 hours, or up to 24 hours.
On a lightly floured surface, roll the dough into a rectangle about 1/2 inch thick, then fold it into thirds.
Turn the dough 90 degrees, roll it out again, and fold again. Repeat until you’ve done a total of 6 folds.
Wrap and chill for at least 15 minutes before using.
Notes
Keep the butter as cold as possible the whole time.
The dough should look rough, not smooth.
If it starts to feel sticky, dust lightly with flour.
After the final chill, the dough can be frozen for up to 1 month.