Partly-Sprouted Puff Pastry

Who new such a fancy treat could be so attainable in any ol’ kitchen?  I have been sad that Trader Joe’s no longer carries their all butter puff pastry. Other health food stores ask a steep price, while regular grocers only carry the hydrogenated types.  I always assumed it to be too complicated to make myself.  Although it turned out great my first try, it was after my second that I found my groove and decided this was a recipe to be made again and again.

I adapted this recipe for Peter Reinhart’s "Laminated Dough" in his cookbook Artisan Breads Everyday, which is a GREAT read.  Recently I made a double batch and have a nice stack in my freezer for quick dinners and desserts.  I canned some apple pie filling this fall, which means SUPER fast and easy apple turnovers!

¾ cup milk

¼ cup yogurt or kefir

½ cup water

2 tablespoons butter

2 ½ cups sprouted or whole grain flour

2 cups white flour (plus more for texture and rolling)

¼ cup honey

1 tablespoons yeast

Mix all ingredients in mixer with dough hook for 1 minute.  Add more white flour as necessary.  Dough should be very sticky, but not batter like. Knead an additional 1 minute.  Place dough in oiled bowl, cover and refrigerate overnight and up to 2 days.

Butter Block:  Just before removing dough from the fridge, cut up 1 ½ cups cold butter into ¼ inch pieces.  Whisk with 2 tablespoons sprouted flour, scraping down the sides as needed to make a smooth paste.  Form into a 6 inch square about ½ inch thick, smooth the top and square the corners.  Envelope in plastic wrap and refrigerate until needed.

Roll dough into a rectangle that is just wider than the 6 inch butter block and twice as long dusting the counter with white flour as needed.  Place butter block on one half of the rectangle and fold the other half over to encase.  Seal the edges by pinching all around the sides.  Rest in the refrigerator for 20 minutes. 

After rest time, roll dough to a large rectangle about 16 by 9 inches taking care to keep the butter inside the dough.  Fold dough into thirds, rest in refrigerator and repeat 2 more times.

After final rest, roll out dough to final thickness, depending on the recipe.  I like to roll out to ½ inch thick, cut into large squares and freeze between sheets of parchment.  The dough can always be rolled thinner once thawed.  This pastry should be risen slightly before baked at 400 degrees until golden brown, approximately 7 minutes.

links; Real Food Wednesday, Hearth and Soul Hop, Top Ten Tuesday, Tasty Tuesday, Tempt My Tummy, Whole Foods for the Holiday's