ISO: Whole wheat puff pastry
I was curious to see if anyone is selling or at least has a recipe for whole wheat puff dough, so I Goggled whole wheat puff dough and found the following. I did not spend a great deal of time looking. But I did find something.
According to the New York Times article on “For Those Happiest Elbow-Deep in Flour” (http://query.nytimes.com/gst/fullpage.html?res=9F01E7D7123FF932A35752C1A9609C8B63&sec=&spon=&pagewanted=all), from 2006, the King Arthur Flour Whole Grain Baking (http://www.kingarthurflour.com/shop/d...) has a recipe for using whole wheat. Now the book is $35.00 plus shipping and I assume some tax. Also you need to be able to make the puff dough.
If anyone has this book, I would love to know what the amount/percentages of white (hard) flour and whole wheat flour are. And also the amount/percentage of liquid used to make the dough.
The Big Carrot also carries frozen WW phyllo sheets as well as WW pie shells.
Noah's does not have ww puff pastry.
PASTRYROCKS, thank you for your detailed posts. I think you may be right: frozen ww puff pastry may not exist -- yet. Frozen ww pie shells and phyllo weren't sold in stores two years ago either so I thought it wouldn't be unreasonable to expect ww puff pastry to be available as well.
Actually, I have the King Arthur whole grain cookbook (which I LOVE, by the way.)! (The approximate ratio of liquid to ww pastry flour to unbleached flour is 1:2:2)
I considered making the ww puff pastry by hand but the process provided in the book is too involved/complicated for my limited baking skills and time. This is why I was hoping to find the pastry sold commercially.
Oh well, I guess I'll just have to settle for the regular pastry. I may try the ones sold at Sun Valley on the Danforth that are pre-cut into rectangular shapes.
To the chowhound team. I realize that this post is not telling DishyDiva where to get whole wheat puff dough; however, I am explaining why she may not be able to find whole wheat puff dough.
I’ve made puff dough a million times, but never with whole wheat. I doubt if you could use 100% hard whole wheat flour to make puff dough.
The difference between whole wheat and white flour in regards to making puff dough is the amount of protein (gluten); whole wheat has less due to the bran and wheat germ. Without the protein, the fat will destabilize the structure of the dough. You will have a hard time rolling out the dough to create the layers. And it will not rise as even as using just white flour. This will create odd looking dough and you will not get your 1000 layers.
If I was to place a bet, I would bet that you will not find whole wheat puff dough. Not even with a small percentage of whole wheat. I would not even bothering trying to make puff dough with whole wheat. I have made it using cocoa powder, but I’m not a big fan of cocoa powder. Mind you I did not have any difficulties with making it with cocoa powder, and it did rise rather nicely.
Now I suppose you might get away with using hard flour (not all-purpose flour, it has less protein than hard flour) with some whole wheat flour. Unsure what the percentage of white flour to whole wheat flour, but I would guess maybe only 10-20% whole what flour at best.
Also, whenever you are replacing some or all of the white flour with whole wheat flour, you always need to add more liquid (water, milk, 35% cream, etc...).