PUFF PASTRY - NO BUTTER RECIPE - (3.9/5)
Provided by MJH
Number Of Ingredients 6
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:
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