Glorious Gluten Free Puff Pastry
- 2 Tbsp2 Tbsp 2 TbspGranulated White Sugar
- 1.5 tsp1.5 tsp 1.5 tspKosher Salt
- 1.5 cups1.5 cups 1.5 cupsUnsalted Kerrygold Butter, divided in half (3 sticks or 339 g) (or other European butter)
- 11 1Egg, large
- .5-.75 cups.5-.75 cups .5-.75 cupsHeavy Cream (Whipping Cream), very cold (120-180ml)
- 1 tsp1 tsp 1 tspLemon Juice, or white vinegar
- Divide the butter in half (1 1/2 sticks or 169g each) and place half in the freezer for at least 2 hours or up to several days. Cut the other half into 1/4-inch thick slices and refrigerate. Measure out the heavy cream and crack your egg into a small bowl. Add about 1/3 of the heavy cream to the egg and keep both the egg mixture and the rest of the cream in the fridge, well chilled, until needed.
- Combine flour blend, sugar, and salt in a large bowl. Using a box grater on the large holes, grate the frozen butter directly into the flour mixture. Toss the butter to coat with the flour, breaking up any pieces that have clumped together.
- Add the sliced butter and toss just to coat the butter with the flour. Squeeze the lemon juice into the bowl and toss. Make a well in the center and add the egg/cream mixture. Toss with a fork and check the consistency. If it's still dry, add more cream. You want it to be slightly tacky, not dry, but not sticky and it should hold together well when pressed in fingers.
- Mound the dough onto a piece of plastic wrap or parchment paper and fold the plastic or paper over the dough to make a larger rectangle with the wrap (see the video). Turn it over and roll the dough as best you can into the corners of the plastic or parchment to create a larger rectangle that's roughly 1/2-3/4 inch thick. Refrigerate the dough for at least one hour or overnight.
- Unwrap the dough and roll it out onto a well floured surface into a long rectangle that's about 1/4-inch thick. The thickness is more important than the size. NOTE: If your counter isn't deep enough to roll into a long rectangle, you can divide the dough in half and work on one half at a time. Refrigerate the other half until you're done with the first half.
- Fold the top of the dough 2/3 of the way towards you, as if you were folding a letter. Brush off any excess flour. Fold the bottom third (the side closest to you) up and over the first fold. This is a single/letter style and is your first fold. Turn the dough 90 degrees.
- Roll it out again into a long rectangle. Optionally, brush the top of the dough with ice water. Fold the top and the bottom to meet in the middle and then fold over once more, as if you were closing a book. This is called a double or book fold. If the dough seems to be getting warm at any time, you can stop at this point, wrap it up, and refrigerate it for 15-20 minutes.
- Roll the dough out again into a long rectangle. Repeat the book fold two more times (brushing with ice water if desired) for a total of 3 double/book folds (which equate to 6 total folds) and 1 single/letter fold (your first fold). This makes a total of 7 folds all together.
- Wrap the dough tightly in plastic wrap and refrigerate for at least one hour or up to 3 days. The dough can now be used in any recipe requiring puff pastry OR crescent roll dough. Bring it to a cool room temperature before rolling out.
- Puff pastry can be frozen for up to 3 months, tightly wrapped. Thaw in fridge overnight before using as indicated.
*After rolling out puff pastry to use in recipes, place on parchment-lined baking sheet and into the freezer for a few minutes while you allow the oven to preheat before baking. // ***Gluten free puff pastry freezes beautifully! You can leave it in the block and freeze it well wrapped, or portion it out into 8-ounce portions and freeze those individually. // ***DISCLAIMER: The reason I created my own flour blends is because I could not obtain the results I wanted with flour blends that were available in stores, online, or from other gluten free bloggers. My recipes have been developed to be used with my own bread flour blend that I created after painstakingly testing for, in some cases, YEARS to develop what I believe to be a superior gluten free bread like no other. If you do not use my gluten free bread flour blend for this recipe, I cannot speak for the results you will obtain. While store bought blends may give you a satisfactory result, they may NOT give you the results intended in my recipe.
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