Ways of Adding Whole Wheat to Ready-Made White Flour Pastry Dough?
I love filled savory turnovers of all kinds, and sometimes I happen to have around the makings of some fillings(like the leftover beef and potatoes from today's major Borscht project) but I would prefer to not get involved with making the pastry dough. Right now, i have some TrJ frozen puff pastry sheets that i'd love to use. But the problem is that as I have changed my long entrenched baking style to include Whole Wheat flour, I have come to want that whole wheat flavor and nutrition in all my baked goods. Thus the title challenge: have you any clever ways of using ready made pastry doughs but adding whole wheat into the equation?
With the puff pastry, i was wondering if it might work to glaze the dough square with egg and a layer of toasted wheat germ, before filling and sealing the turnover. And I suppose i could glaze the turnover outside and dust with wheatgerm before baking or freezing. I might also include cooked wheatberries in the savory filling, but that is not the dough itself.
(I wonder how many generations it will take for whole wheat products to come to the fore of ready made doughs and baked goods.......)
Really appreciate your thoughts on this.
"With the puff pastry, i was wondering if it might work to glaze the dough square with egg and a layer of toasted wheat germ, before filling and sealing the turnover. And I suppose i could glaze the turnover outside and dust with wheatgerm before baking or freezing"
This is what i tried and it worked out really well. Didn't mess with kneading the puff, just used wheat germ in conjunction with the egg glaze.
don't go back and reinvent it -- either use the pastry as it is, or make your own.
Puff pastry doesn't play nice with whole wheat -- it's too heavy and too coarse, so you lose a lot of puff...
Working puff pastry at all will destroy the delicate layers that make puff pastry what it is -- the whole reason it works is the hundreds of super-thin layers of pastry, butter, and air, and kneading in whole-wheat flour will destroy those layers, leaving you with a leaden glob of yecch.