Puff Pastry No Butter Recipe 395

Steps:

• 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:

Steps:

• Cut 8 ounces (2 sticks) butter into 1/2 to 1/4-inch dice, place on a plate and refrigerate while preparing remaining ingredients.Measure water and add salt; stir to dissolve and set aside.
• Coarsely dice remaining 4 tablespoons (1/2 stick) butter. Place flour in work bowl of food processor fitted with metal blade; add 4 tablespoons butter and pulse until butter is absorbed -- about ten to twelve 1-second pulses.
• Add remaining butter and pulse once or twice to distribute. Add water and pulse 3 or 4 times, just until dough forms a rough ball. Do not over-process.
• Flour work surface and scrape dough from work bowl. Shape dough into a rough rectangle and place between 2 pieces of plastic wrap. Press dough with rolling pin to flatten, then roll back and forth several times with rolling pin to make a 12 by 18 inch rectangle of dough.
• Peel away plastic wrap and invert dough to floured work surface. Peel away second piece of wrap. Fold dough in thirds in the width, folding the top third down and the bottom third up, to make a 6 by 18-inch rectangle, then roll up the dough from one of the 6-inch ends, making sure to roll end under dough. Press the dough into a square, wrap in plastic and refrigerate 1 hour, or until firm.

Steps:

• Put the flour and a pinch of salt in the food processor. Turn it on and steadily pour in 150ml of water. When the dough comes together, cover it in cling film and chill for 20 mins.
• Lightly flour your surface and roll the dough into a 25cm circle. Put the butter in between two pieces of baking parchment and soften it by tapping it with a rolling pin. Cut the butter in half and repeat the process until the butter is pliable but still cold. Reshape to the size roughly of a postcard.
• Put the butter in the centre of the pastry and fold over the right and left sides of the circle, overlapping in the middle. Press the dough with your rolling pin to make it longer and then lightly mark into thirds. Fold the bottom third up to cover the middle third and the top third down. Seal the dough gently by pressing down on the edges with your rolling pin. Give the dough a quarter turn.
• Roll the dough out to a long rectangle (roughly 18 x 38cm), keeping the edges square and the sides straight. Mark the dough into thirds again, fold the bottom third up and the top third down. Seal the edges and give the dough a quarter turn. Repeat one more time, cover and chill for 20 mins.
• Repeat step four twice more, chilling each time. Chill for one hour before using. Watch our puff pastry video for a Good Food tutorial.