Puff Pastry - No Butter
Coconut oil is used in place of butter making a much healthier version than pastries made with butter. Coconut oil is full of good fats, healthy nutrients, and a whole host of other health benefits. Say what?! Good for you and tastes great... we got ourselves a winner!
- 2 cups all purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup coconut oil, solid (16 tablespoons)
- 1/4 cup ice water
- 2 tablespoons milk
Adapted from foodiefelisha.blogspot.com
In a large bowl or food processor, blend/pulse together flour, sugar and salt. Add 4 tablespoons of coconut oil at a time and pulse until mixture resembles small peas. You could blend with a pastry blender or 2 forks if you don't have a food processor.
Dump into a large bowl and do a quick swish mix with your hands.
Add 2 tablespoons of water, and gently mix in with dough. Add 2 tablespoons milk, and gently min in with dough, add last 2 tablespoons of water and gently mix in with dough. Dough should still be crumbly but with when pressed together will hold.
Dump dough onto a clean surface. Keep in mind, the dough will be crumbly.
Fraisage dough--quick inward strokes with the palm of your hand.
Mold dough into a ball and Fraisage again. Dough should start to stick to itself.
Mold dough into a 8x4 square and wrap in plastic. Refrigerate for 30 min.
Once refrigerated, place dough on a lightly floured parchment paper and roll into a rectangle (~ 15x10).
Fold dough lengthwise into thirds.
Starting from the long end, roll up dough up into a coil.
Gently roll over coil to connect seams. ~6x5 rectangle: Your 1st turn.
Repeat the rolling out,folding, and coiling for a 2nd and 3rd turn.
Dough should be very malleable and smooth at this point and you have two options: