Lite Buttery Whole Wheat Pastry

This Lite Buttery Pastry is made with whole wheat flour and a lot less butter than the store-bought version. It’s a little thicker and may not be as flaky, but still has all that rich buttery flavor! Great in a puff pastry recipe or as pie crust.

I love me some good pastry every now and then (more on the now side to be honest), but that store-bought jargon with all the white flour and bad fats just throws me off.

So I decided to just make my own.

I was really reconsidering this because pastry just seems like one of those overly fancy items that take ages to perfect and involve a lot of skill and yada yada yada.

But it actually turned out to be not that hard. Just crumbling the flour, butter and cold water, and then rounds of kneading, rolling, folding and chilling.

Quite some down time too while letting the dough the chill.

It turned out a little different from the normal pastry that has oh-so-many airy layers and all of that, but that didn’t really bother me at all. Why? Because it was so buttery and actually crisped up too!

Lite Buttery Whole Wheat Pastry

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Prep Time15 minutes mins

Chill Time50 minutes mins

Total Time1 hour hr 5 minutes mins

Servings: 1 9″ x 9”, ⅛” thick square, 3 oz

Calories: 400kcal

Course: Basics

Cuisine: American

This Lite Buttery Pastry is made with whole wheat flour and a lot less butter than the store-bought version. Thicker and less flaky, but just as buttery, use it in a puff pastry recipe or as pie crust.

Ingredients

• ½ cup Whole Wheat Pastry Flour, 60g
• ¼ tsp Salt
• 2 Tbsp Unsalted Butter, Cold
• 5 tsp Ice Water
• ½ tsp Lemon Juice

Instructions

• Dice butter into ¼ inch chunks and return to fridge for about 5 minutes until solid again.
• Combine flour and salt in a food processor and pulse until mixed well.
• Add ⅓ butter into food processor and pulse until it is in small crumbs. Add remaining butter and pulse 2-3 times to coat butter with flour. Transfer to a medium-sized bowl.
• In a small bowl, combine the ice water and lemon juice.
• Add ice water and process until the mixture comes together into a dough. Add ½ tsp more water if dough is too dry, until it comes together.
• Turn lumpy dough to lightly floured work surface and fraisage by dragging small portions across the counter under the heel of your hand. Be quick so butter remains cold.
• Pat into a loose ball, flatten to a disk, cover with plastic wrap and chill in the fridge for 15 minutes.
• Shape dough into a rectangle, place on lightly-floured work surface and roll into a 4 x 7” rectangle, about ¼ inch thick.
• With the long side facing you, fold the bottom third of the dough up and the top third down, like folding a letter.
• Starting from a short end, loosely roll up the dough into a spiral.
• Wrap in plastic wrap and chill for another 15 minutes.
• Remove dough from fridge, press down to form a rectangle, and again roll out, fold and make a spiral. Wrap in plastic and chill for 20 minutes.
• Use in a puff pastry recipe or as pie crust.

Notes

Recipe adapted from The Bonjon Gourmet.

Storage:

• Fridge: 1-2 days in plastic wrap.
• Freezer: Double-wrapped in plastic wrap for many months.

Nutrition:

• Servings: 9″ x 9”, ⅛” thick square, 3 oz | Serving size: 1 sheet
• Calories: 400kcal
• Fat: 25g | Saturated fat: 16g
• Carbohydrates: 46.2g | Fiber: 8g | Sugar: 0.1g
• Protein: 6g