LC Puff Pastry

Kevinpa · 09-20-2007, 02:49 PM

Today I got around to finally trying some puff pastry that I have had on my long list of things to LC.
Although it is a fairly basic recipe, I have shyed away from trying it because of the time involved and i didn't want to be disappointed.

The ingredients are simple:

1 2/3 cup flour
1/2 tsp. kosher salt
2 sticks of butter
1/2 cup ice water

For my flour I decided to use the carbalose version of my cake and cookie flour mix which follows:

1 cup LC cake or cookie flour mix (12 carbs)

1/2 cup carbalose
1/4 cup wheat protein isolate 5000
1 Tbs wheat protein isolate 8000
1/8 cup almond flour
1 Tbs resistant wheat starch 75
1 tsp not/Sugar

Using that mix makes the total carb count for this recipe of puff pastry 20 carbs.
Now that I have this attempt under my belt I will be trying this same recipe with the carbquik version of the flour mix which will reduce the total carbs to 15.

Cut each stick of butter into 3 lengthwise strips and arrange on foil in a rectangle as follows, then wrap and refrigerate until the dough is ready.

In an electric mixing bowl, mix the flour and salt then add ice water and mix with paddle until the flour disappears and the dough comes together.
Replace the paddle with the dough hook and form the dough into a ball and knead the dough with the hook for about 10 mins until the dough is smooth and elastic.
Then cover and let the dough rest for 20 minutes.

When dough has rested, roll dough out on a lightly flour surface into a 6 X 16 rectangle. Place the chilled butter on half the dough 1/2 inch from edge and fold the other half of the dough over the butter and seal the edges with fingers.
Refrigerate in foil for 30 minutes.

After the 30 mins. on a lightly floured surface, lay out the dough and lightly tap the dough with a rolling pin to flatten the butter some and then roll out the dough to 18 X 6 rectangle trying to keep the corners as straight as possible.
From the short side fold dough into thirds making sure the edges and corners are even and press edges firmly to seal.
You should have a 6 inch square. Refrigerate in foil for 30 minutes.

This tri-fold step should be repeated at least 3 more times, chilling after each fold.

I did a total of 6 folds all together to acheive 18 layers of dough and butter. The more layers the in the dough the more layers in the final pastry.

After all your folds are done, refrigerate in foil until ready to use or store in freezer for later use.

At this point I wanted to try it in a recipe so I choose a suggestion that Jude gave me that was really simple for parmesan breadsticks.

For it you use.

1/2 recipe of puff pastry
1/2 cup grated parmesan cheese

Roll out the puff pastry into a 1/8 inch thick rectangle on parmesan cheese pressing it into the dough.
Cut 1/2 inch strips with a pizza cutter and place on a parchment lined cookie sheet.
Bake in a preheated 375 degree oven for 12 to 20 min or until golden brown.
Keep an eye on these as your oven may vary.

I am very pleased with the way this puff pastry and breadsticks turned out.
I got 13 breadsticks for a total 11 carbs and still have half the pastry dough left.
Lastly, notice how you can see the layer in some of the dough below.

CarolynF · 09-20-2007, 03:28 PM

Kevin...That is a beautiful sight!! They look really just like the real thing..:_

lisabinil · 09-20-2007, 05:01 PM

Julia Child would be proud! I remember the episode where she made puff pastry-what a mess and what a workout!

This looks delicious-how was the taste and texture?

Kevinpa · 09-20-2007, 05:06 PM

Quote:

Originally Posted by lisabinil

-how was the taste and texture?

buttery and flakey

Tweaker Geek · 09-20-2007, 05:16 PM

Kevin - those breadsticks look yummy! How long did this whole process take you, from beginning to the end result? I'm not sure I get this -- you roll the dough, put the butter on it, fold it over - then when you take it out of the fridge do you roll it out again, then fold over but the butter is in the first fold? Keep rolling and folding 6 times? That's a lot of folding a low carb dough - how did it hold up? Did you cover the dough with plastic wrap when you rolled it out? Any dough I've made would be all torn to pieces after 6 rolls and folds!

I'd probably roll it in a ball and toss it in the round file! Lots of questions I know but that dough of yours looks wonderful and I'll be watching your experiments with it, I'd like to give it a whirl someday.

Kevinpa · 09-20-2007, 06:07 PM

Quote:

Originally Posted by Tweaker Geek

How long did this whole process take you, from beginning to the end result?

I started this morning around 7:30 and they were finished early this afternoon. There was at least 4 hours of wait time in there.

Quote:

Originally Posted by Tweaker Geek

That's a lot of folding a low carb dough - how did it hold up? Did you cover the dough with plastic wrap when you rolled it out? .

It holds up fine tweaker. the key is keeping it chilled. And no I didn't cover the dough with anything but a light coating of flour on the counter.

Yummy's_Girl · 09-20-2007, 06:09 PM

These look great, Kevin!

rexsreine · 09-20-2007, 06:24 PM

Now this is INCREDIBLE!!!! VERY impressive, Kevin.

Ginny

Kevinpa · 09-20-2007, 07:28 PM

Quote:

Originally Posted by rexsreine

Now this is INCREDIBLE!!!! VERY impressive, Kevin.

Ginny

Thanks Ginny, I'm going to try something sweet with the other half tomorrow.

walkingwoman · 09-20-2007, 08:09 PM

Beef wellington

walkingwoman · 09-20-2007, 08:12 PM

Pepperidge farms has some wonderful puff pastry recipes

Yummy's_Girl · 09-20-2007, 08:47 PM

Quote:

Originally Posted by Kevinpa

Thanks Ginny, I'm going to try something sweet with the other half tomorrow.

I can't wait to hear about the next experiment!

Tater Head · 09-21-2007, 07:44 AM

WOW it looks great, I want to get this right, you used 1 cup plus 2/3 cup of YOUR flour base right? not real white flour.

Debbie

Kevinpa · 09-21-2007, 07:50 AM

Quote:

Originally Posted by Tater Head

WOW it looks great, I want to get this right, you used 1 cup plus 2/3 cup of YOUR flour base right? not real white flour.

Debbie

Correct, the flour mix above. There is no regular "real" flour in this puff pastry.

Kevinpa · 09-21-2007, 08:34 AM

I chose a peach tart for the other half of this puff pastry.

1/2 recipe puff pastry
2/3 cup Steels Peach Pie Filling
1/8 tsp. SlimSweet (to sprinkle over tart)
1 T. erythritol icing (drizzled of top - left over from iced sugar cookies)

Preheat oven to 375 degrees.
Roll out puff pastry to 1/8 inch thick rough circle (it was approx 9 t 10 inches) and tranfer to a parchment lined cookie sheet.
Place peach filling in center of pastry and fold sides up over filling leaving center uncovered.
Sprinkle top with SlimSweet.
Bake for 20 minutes at 375 then reduce heat to 325 degrees.
Continue baking for approx 15 minutes more rotating cookie sheet every 3 minutes for even browning until golden brown and filling is set.
Tranfer to cooling rack and drizzle with icing.

The total count for the whole tart is 20 carbs.

The baked tart is slightly over 6 inches round.

It just came out of the oven and is cooling. I will post a picture cut when it cools.

Kevinpa · 09-21-2007, 09:25 AM

This is 1/6 of the tart and approx 3.5 carbs. The Steel's peach filling was not as flavorful as I would have liked but the pastry turn out super. Crisp and flakey. Next time I will make my own filling out of fresh blueberries. Overall it is very good and I am sure I will be making more things with this puff pastry.

walkingwoman · 09-21-2007, 09:41 AM

That looks excellent

CreekWatcher · 09-21-2007, 10:07 AM

Cripes I wish someone would produce puff pastry like this commercially. But for Kevin and anyone else industrious enough to do this, congradulations.

CarolynF · 09-21-2007, 02:04 PM

Okay..how about chocolate croissants, my boy???????????????????????????

I just ordered all the stuff, Kevin..

Nigel · 09-21-2007, 03:55 PM

Just a suggestion that blueberries and peaches go well together as do blueberries and apples.

terez · 09-21-2007, 05:33 PM

Kevin your recipe is superb! Wonderful results! Thank you for the pictoral.

Kevinpa · 09-21-2007, 08:50 PM

Quote:

Originally Posted by CarolynF

Okay..how about chocolate croissants, my boy???????????????????????????

I just ordered all the stuff, Kevin..

The problem with chocolate croissants Carolyn is still the yeast dough and I have not perfected a yeast flour mix yet.

I have come close but have to this point come up short of what I am looking for. Sooner or later though, I will nail it.

Tweaker Geek · 09-22-2007, 06:15 PM

And we will all applaud that day, Kevin!

Thanks for answering my other questions, I've not been back here since I posted them. I really want to try this some day soon.

missymagoo12 · 12-14-2008, 10:22 PM

thank you kevin for finding the recipe- i had thought it was here but i forgot. sue

mac24312 · 12-15-2008, 04:03 AM

Quote:

Originally Posted by Kevinpa

This is 1/6 of the tart and approx 3.5 carbs. The Steel's peach filling was not as flavorful as I would have liked but the pastry turn out super. Crisp and flakey. Next time I will make my own filling out of fresh blueberries. Overall it is very good and I am sure I will be making more things with this puff pastry.

Kevin...did you ever expermint with a Chocolate or Raspberry filling for this...do you think it would be better than than the peach or even a apple one??

HUGS!
Christina

Kevinpa · 12-15-2008, 06:21 AM

Quote:

Originally Posted by mac24312

Kevin...did you ever expermint with a Chocolate or Raspberry filling for this...do you think it would be better than than the peach or even a apple one??

Christina, I wasn't too concerned with what flavor the filling was. I used what I had at the time and figured that people would use what filling suited them best. My actual preference for a filling would be pineapple.

Kisal · 12-15-2008, 04:47 PM

Kevin, I tried to post this last night, but apparently I forgot to click submit. (I haven't been feeling well lately.

)

My question is: did you ever get a chance to try the puff pastry recipe with Carbquik? You mentioned in your original post that you planned to do so. I was just curious whether you had had time to do that experiment and if it worked out or not.

09-20-2007, 02:49 PM	#1
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	LC Puff Pastry Today I got around to finally trying some puff pastry that I have had on my long list of things to LC. Although it is a fairly basic recipe, I have shyed away from trying it because of the time involved and i didn't want to be disappointed. The ingredients are simple: 1 2/3 cup flour 1/2 tsp. kosher salt 2 sticks of butter 1/2 cup ice water For my flour I decided to use the carbalose version of my cake and cookie flour mix which follows: 1 cup LC cake or cookie flour mix (12 carbs) 1/2 cup carbalose 1/4 cup wheat protein isolate 5000 1 Tbs wheat protein isolate 8000 1/8 cup almond flour 1 Tbs resistant wheat starch 75 1 tsp not/Sugar Using that mix makes the total carb count for this recipe of puff pastry 20 carbs. Now that I have this attempt under my belt I will be trying this same recipe with the carbquik version of the flour mix which will reduce the total carbs to 15. Cut each stick of butter into 3 lengthwise strips and arrange on foil in a rectangle as follows, then wrap and refrigerate until the dough is ready. In an electric mixing bowl, mix the flour and salt then add ice water and mix with paddle until the flour disappears and the dough comes together. Replace the paddle with the dough hook and form the dough into a ball and knead the dough with the hook for about 10 mins until the dough is smooth and elastic. Then cover and let the dough rest for 20 minutes. When dough has rested, roll dough out on a lightly flour surface into a 6 X 16 rectangle. Place the chilled butter on half the dough 1/2 inch from edge and fold the other half of the dough over the butter and seal the edges with fingers. Refrigerate in foil for 30 minutes. After the 30 mins. on a lightly floured surface, lay out the dough and lightly tap the dough with a rolling pin to flatten the butter some and then roll out the dough to 18 X 6 rectangle trying to keep the corners as straight as possible. From the short side fold dough into thirds making sure the edges and corners are even and press edges firmly to seal. You should have a 6 inch square. Refrigerate in foil for 30 minutes. This tri-fold step should be repeated at least 3 more times, chilling after each fold. I did a total of 6 folds all together to acheive 18 layers of dough and butter. The more layers the in the dough the more layers in the final pastry. After all your folds are done, refrigerate in foil until ready to use or store in freezer for later use. At this point I wanted to try it in a recipe so I choose a suggestion that Jude gave me that was really simple for parmesan breadsticks. For it you use. 1/2 recipe of puff pastry 1/2 cup grated parmesan cheese Roll out the puff pastry into a 1/8 inch thick rectangle on parmesan cheese pressing it into the dough. Cut 1/2 inch strips with a pizza cutter and place on a parchment lined cookie sheet. Bake in a preheated 375 degree oven for 12 to 20 min or until golden brown. Keep an eye on these as your oven may vary. I am very pleased with the way this puff pastry and breadsticks turned out. I got 13 breadsticks for a total 11 carbs and still have half the pastry dough left. Lastly, notice how you can see the layer in some of the dough below.

09-20-2007, 05:16 PM	#5
Tweaker Geek Major LCF Poster! Join Date: Jun 2002 Location: USA Posts: 2,702 Gallery: Tweaker Geek	Kevin - those breadsticks look yummy! How long did this whole process take you, from beginning to the end result? I'm not sure I get this -- you roll the dough, put the butter on it, fold it over - then when you take it out of the fridge do you roll it out again, then fold over but the butter is in the first fold? Keep rolling and folding 6 times? That's a lot of folding a low carb dough - how did it hold up? Did you cover the dough with plastic wrap when you rolled it out? Any dough I've made would be all torn to pieces after 6 rolls and folds! I'd probably roll it in a ball and toss it in the round file! Lots of questions I know but that dough of yours looks wonderful and I'll be watching your experiments with it, I'd like to give it a whirl someday. __________________ HAPPY TO BE A LOW-CARBER!

09-21-2007, 02:04 PM	#19
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,825 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Okay..how about chocolate croissants, my boy??????????????????????????? I just ordered all the stuff, Kevin.. Last edited by CarolynF; 09-21-2007 at 02:47 PM..

09-22-2007, 06:15 PM	#23
Tweaker Geek Major LCF Poster! Join Date: Jun 2002 Location: USA Posts: 2,702 Gallery: Tweaker Geek	And we will all applaud that day, Kevin! Thanks for answering my other questions, I've not been back here since I posted them. I really want to try this some day soon. Last edited by Tweaker Geek; 09-22-2007 at 06:18 PM..

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09-20-2007, 03:28 PM	#2
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,825 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Kevin...That is a beautiful sight!! They look really just like the real thing..:_

09-20-2007, 05:01 PM	#3
lisabinil Way too much time on my hands! Join Date: Apr 2007 Location: suburbs of Chicago Posts: 18,027 Gallery: lisabinil Stats: 287/Restart 206/177/160 5'6" WOE: Healthy Carb for Optimum Health Start Date: 2/4/10	Julia Child would be proud! I remember the episode where she made puff pastry-what a mess and what a workout! This looks delicious-how was the taste and texture?

09-20-2007, 06:09 PM	#7
Yummy's_Girl Major LCF Poster! Join Date: Aug 2006 Location: Ohio Posts: 1,923 Gallery: Yummy's_Girl Stats: 168/134/130-135 WOE: A way of my own Start Date: June 2006	These look great, Kevin!

09-20-2007, 06:24 PM	#8
rexsreine Senior LCF Member Join Date: Jun 2006 Location: Scottsdale,AZ Posts: 714 Gallery: rexsreine WOE: low carb	Now this is INCREDIBLE!!!! VERY impressive, Kevin. Ginny

09-20-2007, 08:09 PM	#10
walkingwoman Way too much time on my hands! Join Date: Aug 2001 Location: Sunny Arizona Posts: 19,099 Gallery: walkingwoman WOE: maintaining 124-128 range Start Date: 2/1/13	Beef wellington

09-20-2007, 08:12 PM	#11
walkingwoman Way too much time on my hands! Join Date: Aug 2001 Location: Sunny Arizona Posts: 19,099 Gallery: walkingwoman WOE: maintaining 124-128 range Start Date: 2/1/13	Pepperidge farms has some wonderful puff pastry recipes

09-21-2007, 07:44 AM	#13
Tater Head Very Gabby LCF Member!!! Join Date: Jun 2002 Location: Austin Texas Posts: 3,927 Gallery: Tater Head Stats: start weight 200/196.5 /goal 150 WOE: Protein Power	WOW it looks great, I want to get this right, you used 1 cup plus 2/3 cup of YOUR flour base right? not real white flour. Debbie

09-21-2007, 08:34 AM	#15
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	I chose a peach tart for the other half of this puff pastry. 1/2 recipe puff pastry 2/3 cup Steels Peach Pie Filling 1/8 tsp. SlimSweet (to sprinkle over tart) 1 T. erythritol icing (drizzled of top - left over from iced sugar cookies) Preheat oven to 375 degrees. Roll out puff pastry to 1/8 inch thick rough circle (it was approx 9 t 10 inches) and tranfer to a parchment lined cookie sheet. Place peach filling in center of pastry and fold sides up over filling leaving center uncovered. Sprinkle top with SlimSweet. Bake for 20 minutes at 375 then reduce heat to 325 degrees. Continue baking for approx 15 minutes more rotating cookie sheet every 3 minutes for even browning until golden brown and filling is set. Tranfer to cooling rack and drizzle with icing. The total count for the whole tart is 20 carbs. The baked tart is slightly over 6 inches round. It just came out of the oven and is cooling. I will post a picture cut when it cools.

09-21-2007, 09:41 AM	#17
walkingwoman Way too much time on my hands! Join Date: Aug 2001 Location: Sunny Arizona Posts: 19,099 Gallery: walkingwoman WOE: maintaining 124-128 range Start Date: 2/1/13	That looks excellent

09-21-2007, 10:07 AM	#18
CreekWatcher Major LCF Poster! Join Date: Jan 2006 Posts: 1,116 Gallery: CreekWatcher	Cripes I wish someone would produce puff pastry like this commercially. But for Kevin and anyone else industrious enough to do this, congradulations.

09-21-2007, 03:55 PM	#20
Nigel Very Gabby LCF Member!!! Join Date: Nov 2006 Posts: 3,072 Gallery: Nigel	Just a suggestion that blueberries and peaches go well together as do blueberries and apples.

09-21-2007, 05:33 PM	#21
terez Very Gabby LCF Member!!! Join Date: Apr 2006 Location: Barony of Three Rivers Posts: 3,268 Gallery: terez WOE: Reinduction 1-2-2013	Kevin your recipe is superb! Wonderful results! Thank you for the pictoral.

12-14-2008, 10:22 PM	#24
missymagoo12 Senior LCF Member Join Date: May 2004 Location: usa Posts: 344 Gallery: missymagoo12 Stats: 235/225/145 WOE: stellastyle,atkins Start Date: april 2004	thank you kevin for finding the recipe- i had thought it was here but i forgot. sue

12-15-2008, 04:47 PM	#27
Kisal Major LCF Poster! Join Date: Nov 2006 Location: Oregon Posts: 1,566 Gallery: Kisal WOE: Basic low carb Start Date: October 15, 2004	Kevin, I tried to post this last night, but apparently I forgot to click submit. (I haven't been feeling well lately. ) My question is: did you ever get a chance to try the puff pastry recipe with Carbquik? You mentioned in your original post that you planned to do so. I was just curious whether you had had time to do that experiment and if it worked out or not.