Lite Buttery Whole Wheat Pastry
Serves 1
15 mins prep
0 mins cook
15 mins total
This Lite Buttery Pastry is made with whole wheat flour and a lot less butter than the store-bought version. Thicker and less flaky, but just as buttery, use it in a puff pastry recipe or as pie crust.
Dice butter into ¼ inch chunks and return to fridge for about 5 minutes until solid again.
Combine flour and salt in a food processor and pulse until mixed well.
Add ⅓ butter into food processor and pulse until it is in small crumbs. Add remaining butter and pulse 2-3 times to coat butter with flour. Transfer to a medium-sized bowl.
In a small bowl, combine the ice water and lemon juice.
Add ice water and process until the mixture comes together into a dough. Add ½ tsp more water if dough is too dry, until it comes together.
Turn lumpy dough to lightly floured work surface and fraisage by dragging small portions across the counter under the heel of your hand. Be quick so butter remains cold.
Pat into a loose ball, flatten to a disk, cover with plastic wrap and chill in the fridge for 15 minutes.
Shape dough into a rectangle, place on lightly-floured work surface and roll into a 4 x 7” rectangle, about ¼ inch thick.
With the long side facing you, fold the bottom third of the dough up and the top third down, like folding a letter.
Starting from a short end, loosely roll up the dough into a spiral.
Wrap in plastic wrap and chill for another 15 minutes.
Remove dough from fridge, press down to form a rectangle, and again roll out, fold and make a spiral. Wrap in plastic and chill for 20 minutes.
Use in a puff pastry recipe or as pie crust.
