Puff pastry is something that I don’t use on a regular basis. As you probably know, it’s buttery, flaky pastry with dozens of thin layers of dough puffing up to great heights. By virtue of the quantity of butter it contains, it definitely falls under the “special occasion” category in our kitchen. When we do use it, then, we want it to be worth the splurge which means I always make it from scratch.
I first made puff pastry from scratch a few years ago and haven’t bought a single package of the store bought kind since. It doesn’t even begin to compare to homemade. As with so many things that seem daunting initially, the process of making this at home is actually quite simple. The only time consuming part is the multiple chill steps included, but those are inactive. The rest is pretty much just rolling and folding. Trust me, if I can do it, you can do it.
When I asked for feedback about what sorts of whole grain recipes you all would like to see, a number of people mentioned pastries. I was interested to see how a whole grain puff pastry would measure up to the traditional white version. Of course, this is still by no means healthy, but if we can make an indulgent treat slightly healthier without sacrificing taste, why not? And that’s exactly what happened. I personally do not notice a difference in taste between this and regular puff pastry. It still turns out buttery, flaky and beautiful.
King Arthur Flour has generously agreed to provide several great giveaways over the course of this whole grain baking series. Today we are giving away a flour coupon plus a bench knife which comes in extremely handy for many things including making pastries. Head on over to the giveaway page to enter! Also, be sure to check out King Arthur Flour’s Whole Grain Baking book and their website for hundreds more delicious and reliable whole grain recipes.
And on Wednesday, check back to see what I did with my first batch of puff pastry. It was so, so very good.