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Cover: Founding Flavors

12Oct 12

Puff Pastry: A Work in Progress

Puff pastry is a light, flaky dough that can be used for a variety of savory or sweet treats.  For my first attempt at making this dough, I used a more traditional recipe that called for an equal ratio of bread flour to butter.  While I knew I’d be using a lot of butter, the reality of just how much butter is used in the production of puff pastry hit me as I formed a 20 tablespoons block of butter worth 2,000 calories!  Even though I really, really wanted to reduce the amount of butter, I stuck to the exact ingredients because I wanted to see how the final product would turn out as it was originally intended.

What followed was a lengthy process of rolling out the dough, creating a single turn (folding the dough similar to a letter before it is inserted in an envelope), and letting the puff pastry rest in the refrigerator for half an hour before repeating the process four more times.  Two hours later, the dough was finally ready to be baked. The good news was that it only needed ten minutes in the oven. While I considered the presentation of the final result to be a success, I had issues with the taste. The puff pastry was not bad at first but, immediately after a few bites, I could feel the residual butter on my lips. I don’t know about you but there is nothing worse than feeling disgusting after you consume something. It doesn’t matter how delicious the item might be, it is just not worth it. And, that is exactly the way I felt about my puff pastry.

Instead of shunning puff pastry for life, I started thinking about how I was going to recreate the dough so that it maintained its flaky texture but did not make me feel like I had to run five miles on the treadmill. After doing some research, I decided to try making the puff pastry again using roughly 40 percent of the butter originally called for in the recipe. But, as I rolled out the dough, I could already tell that the product was not going to turn out that great because the consistency was tough and rubbery.  This time, I had gone to the opposite extreme and used too little fat.

Frustrated but determined to find a solution, I decided to think through my ingredients. For starters, I knew I needed to add a little more butter. But since I was deciding to opt for 1 part butter to 2 parts flour, I decided to switch out the bread flour for all-purpose flour because it has a lower percentage of proteins, which means that the dough will not be as glutinous and, consequently, be able to rise more easily. Since I’d already had two unsuccessful attempts at puff pastry, I found myself feeling fearless and decided to add some unrefined brown sugar and vanilla extract.  I know, I know, it sounds super risky and dangerous. So after rolling, turning, folding, and letting the puff pastry do its thing, the moment of truth was 400°F and 10 minutes away.

While I won’t necessarily say that the third time is a charm, I will say that it is definitely the path to improvement. The result was a flaky consistency on top and a chewier texture in the middle. I happened to like it, especially with fifty percent less butter and no residual fat on my lips!  Since it is still a work in progress, please let me know your thoughts on the puff pastry recipe I’ve provided below.

Cheers!

Sonia
www.foundingflavors.com

Puff Pastry: A Work in Progress
Author: 
Recipe type: Dough
 
Ingredients
  • All-purpose flour: 1¼ cup
  • Salt: ¾ teaspoon
  • Unrefined brown sugar: 1 teaspoon
  • Unsalted butter: 10 tablespoons
  • Vanilla extract: 1 tablespoon
  • Water: ½ cup
Instructions
  1. In a mixing bowl, combine the flour, 2 tablespoons of melted butter, salt, vanilla extract, and water until it beings so form into dough.
  2. Roll the dough into a ball. Add a small amount of water, if necessary.
  3. Cover the dough and refrigerate for 30 minutes
  4. Take the remaining butter, which should be soft, and mix in the sugar. You should be able to form the butter and sugar into a 3x3 inch square block.
  5. Refrigerate the butter block for 15 minutes.
  6. Use a rolling pin to roll out the dough into an 8x8 inch square.
  7. Place the butter block on top of the dough square and then flap the outer edges of the dough over the butter block to make a smaller square of dough with the butter tucked inside.
  8. Use your rolling pin to roll out the dough into a 10-inch wide rectangle.
  9. Make one single turn, cover the dough with plastic wrap, and refrigerate the dough for 20 minutes. To create a single turn, fold the dough similar to a letter before it is inserted in an envelope
  10. Repeat step 8-9 three more times.
  11. After fourth single turn, let the dough sit in the refrigerator for at least two hours.
  12. Pre-heat the oven to 400°F.
  13. Depending on what you are using the puff pastry for, shape the dough and bake for 10 minutes.

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4 comments

  1. Thanks for sharing this! It looks a bit laborious, so I might have to try this on a Saturday when I have a bit more time. Although usually I just buy puff pastry from the market, perhaps the holidays would be a good time to put just a little extra effort into it to impress the family. :)

    Reply
  2. I was wondering if maybe you could try some coconut oil, maybe 20 percent butter and 20 percent coconut oil. Or perhaps olive oil and butter or perhaps experimenting with other oils. I’ve also heard that apple sauce can be added to reduce calories and to add moisture. I don’t know if this will work for puff pastry.

    Keep up the great work!

    Reply
    • Hi Patricia! When I first started to consider alternatives to butter, I did briefly think about substituting the butter for oil. But, as I learned, the tricky thing about puff pastry is that it requires the solid fat form found in butter to serve as a separator between the various dough layers. The reason this is needed is that when the dough is baked, water stored in the butter begins to evaporate, which lifts or “puffs” up the various dough layers. However, your idea of using a combination of oil and butter did spark my curiosity, especially the use of coconut oil. I’ll have to try it out and compare the texture of the dough. Great suggestion!

      Reply

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