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Old 09-20-2007, 02:49 PM   #1
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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.









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Old 09-20-2007, 03:28 PM   #2
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Kevin...That is a beautiful sight!! They look really just like the real thing..:_
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Old 09-20-2007, 05:01 PM   #3
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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?
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Old 09-20-2007, 05:06 PM   #4
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-how was the taste and texture?
buttery and flakey
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Old 09-20-2007, 05:16 PM   #5
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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.
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Old 09-20-2007, 06:07 PM   #6
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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 View Post
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.

Last edited by Kevinpa; 09-20-2007 at 06:09 PM..
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Old 09-20-2007, 06:09 PM   #7
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These look great, Kevin!
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Old 09-20-2007, 06:24 PM   #8
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Now this is INCREDIBLE!!!! VERY impressive, Kevin.

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Old 09-20-2007, 07:28 PM   #9
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Now this is INCREDIBLE!!!! VERY impressive, Kevin.

Ginny
Thanks Ginny, I'm going to try something sweet with the other half tomorrow.
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Old 09-20-2007, 08:09 PM   #10
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Beef wellington
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Old 09-20-2007, 08:12 PM   #11
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Pepperidge farms has some wonderful puff pastry recipes
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Old 09-20-2007, 08:47 PM   #12
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Thanks Ginny, I'm going to try something sweet with the other half tomorrow.
I can't wait to hear about the next experiment!
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Old 09-21-2007, 07:44 AM   #13
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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.

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Old 09-21-2007, 07:50 AM   #14
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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.
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Old 09-21-2007, 08:34 AM   #15
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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.





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Old 09-21-2007, 09:25 AM   #16
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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.
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Old 09-21-2007, 09:41 AM   #17
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That looks excellent
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Old 09-21-2007, 10:07 AM   #18
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Cripes I wish someone would produce puff pastry like this commercially. But for Kevin and anyone else industrious enough to do this, congradulations.
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Old 09-21-2007, 02:04 PM   #19
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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..
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Old 09-21-2007, 03:55 PM   #20
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Just a suggestion that blueberries and peaches go well together as do blueberries and apples.
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Old 09-21-2007, 05:33 PM   #21
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Kevin your recipe is superb! Wonderful results! Thank you for the pictoral.
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Old 09-21-2007, 08:50 PM   #22
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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.
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Old 09-22-2007, 06:15 PM   #23
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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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Old 12-14-2008, 10:22 PM   #24
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thank you kevin for finding the recipe- i had thought it was here but i forgot. sue
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Old 12-15-2008, 04:03 AM   #25
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Quote:
Originally Posted by Kevinpa View Post
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!
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Old 12-15-2008, 06:21 AM   #26
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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.
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Old 12-15-2008, 04:47 PM   #27
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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.
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Old 06-05-2013, 04:27 AM   #28
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i know its been a while since anyone has posted regarding the puff pastry, but i noticed in the images the "dough" appears to be thick. How thick should it be before adding the butter, folding then refrigerating?

then when i repeat the step, can i roll it as thin as i wish, or do i have to be careful not to blend the butter with the dough to much.

Does it still puff up if i were to roll it out to be the thickness of store brought puff pastry?

If its made into a "puff pastry", if i were to roll it in a ball, and flatten again and the layers and butter "combine" will this mean it no longer puffs up? I know with store brought pastry you can roll it, cut it, then re-roll it again, but as your creating layers with this puff pastry im guessing this isnt a good idea?

Also does it work with all types of Low carb flour? i personally use LC foods Cake flour, is this a suitable form of flour, or has this recipe only being trialed using the flour kevin mentioned?
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Old 06-05-2013, 04:40 AM   #29
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As far as I know, it has only been made with Kevin's mix. My guess is that it won't "puff" too much.

If you post your question in the main recipe section, in a new thread, you will get faster responses.
Here...Lowcarb Recipe Help & Suggestions - Low Carb Friends
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Old 06-09-2013, 07:10 PM   #30
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DrJlocarb is right. We made this to his way of doing it. I say try it with your LCfoods cake flour. If you have worked with this flour then you should have an idea if it will work. I don't know the flour but it should work. If you decide to do it please bring your results back and let us know.
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