Low Carb Cheats Rough Puff Pastry

A quick hack for making light, fluffy, puff pastry that's lower in carbs and full of fibre.

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Course: Pastry

Keyword: pastry, puff pastry

Prep Time: 1

Cook Time: 20

Servings: sheet pastry

Calories: 2115kcal

Author: Liane O'Kane @ LoCarb Kitchen

250 g Ultra Fine Fiber Flour Low carb flour
250 g Salted butter Grated and frozen or, if using a Thermomix, cubed and frozen
1 tsp Sea salt
90 ml cold water enough to make the pastry hold together in a ball

Makes: 60 x 20cm rectangle, 0.5cm height

Combine the flour, water and salt in a bowl until it forms a ball.
250 g Ultra Fine Fiber Flour, 1 tsp Sea salt, 90 ml cold water
Transfer to a lightly floured silicone bread mat or work surface then shape into a ball and flatten into a rough square.
Wrap pastry square in plastic wrap and place into refrigerator for 20 minutes.
Unwrap dough and place onto a lightly floured silicone bread mat or work surface.
Using a rolling pin, roll out dough into a long rectangle 3 times as long as it is wide (approx. 60 x 20 cm).
Sprinkle 1/2 of the frozen grated butter to the bottom 2/3 of the pastry.
250 g Salted butter
Fold the dough into thirds from the bottom.
Give the folded dough a quarter turn to the right.
Roll out again. Add the remaining half of the butter to the bottom 2/3 of the dough
250 g Salted butter
Fold the dough into thirds from the bottom. Quarter turn to the right.
Repeat rolling and folding process twice, then return to refrigerator for 20 minutes or place into freezer for 5 minutes before using.

Tip:

The more folds the more layers. The better the lamination!

If using a Thermomix:

Place butter, plain flour, chilled water and salt into mixing bowl and mix 5 sec/speed 6.
Transfer pastry dough onto a lightly floured silicone bread mat or work surface then shape into a ball and flatten into a rough square. Wrap pastry square in plastic wrap and place into refrigerator for 20 minutes.
Unwrap dough and place onto a lightly floured silicone bread mat or work surface. Using a rolling pin, roll out dough into a long rectangle 3 times as long as it is wide (approx. 60 x 20 cm). Fold dough into thirds and give folded dough a quarter turn to the left. Repeat rolling and folding process twice, then return to refrigerator for 20 minutes or place into freezer for 5 minutes before using (see Tips).
Preheat oven to 200°C. Line a baking tray with baking paper and set aside.
Roll dough into a rectangle (5 mm thick) and cut into required shape or shapes right before baking. Bake for 20 minutes (200°C) for one large piece of pastry, 12-15 minutes (200°C) for smaller pastries, or as per other recipes. Allow to cool on a wire rack before storing in a sealable container or serving.