Herbed Whole Wheat Puff Pastry

🕒 Prep: 1 hour 30 min
🔥 Cook:
🍽 Serves: 8
★★★★★
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If you've ever wanted to try your hand at making puff pastry but with a healthier twist, this Herbed Whole Wheat Puff Pastry is the answer. Light, flaky, and infused with fresh herbs, it's perfect for savory pies or appetizers. Plus, it's surprisingly simple to make with just a bit of patience and a little love.

Ingredients for Herbed Whole Wheat Puff Pastry

Whole wheat flour gives this pastry a nutty flavor and extra fiber, making it a healthier choice. The salt enhances the overall flavor, so don't skip it. Butter is key to the flaky layers; make sure it's cold to achieve the best texture. The ice water helps bind the dough without warming it, while lemon juice adds a slight tang and aids in gluten development. Finally, the mixed fresh herbs (like thyme, rosemary, and basil) infuse the dough with aromatic goodness.

Tips & Tricks

  • Keep everything cold — from the butter to the water to the work surface — for the flakiest outcome.
  • Handle the dough gently to avoid activating too much gluten and ending up with tough pastry.
  • Use a sharp knife to trim edges for the neatest layers when baked.

Serving Suggestions

This herbed puff pastry is versatile. Use it as a crust for a savory tart with goat cheese and caramelized onions, or cut into squares, bake, and serve with a dollop of herbed cream cheese for a fancy appetizer. It also pairs beautifully with a hearty soup or stew.

Frequently Asked Questions

Can I use dried herbs instead of fresh?
Yes, but reduce the quantity to about 1 tablespoon since dried herbs have a more concentrated flavor.
Can I freeze the dough?
Absolutely. Wrap it tightly in plastic wrap and store in a freezer bag. It keeps well for up to a month.
What if I don't have a pastry cutter?
You can use two knives in a crisscross motion or your fingertips to work the butter into the flour.

Herbed Whole Wheat Puff Pastry Recipe Walkthrough

Start by whisking together the whole wheat flour and salt in a large bowl. This ensures the salt is evenly distributed. Next, add the chilled, cubed butter. Use a pastry cutter or your fingers to work the butter into the flour until the mixture looks like coarse crumbs. You want visible chunks of butter; this is what will create those flaky layers.

In a small bowl, mix the ice water and lemon juice. Slowly add this to your flour mixture, stirring with a fork. You’re looking for the dough to start coming together. If it's too dry, add a teaspoon more of ice water at a time. Once it holds together, gently fold in your chopped herbs. The dough should be firm but not sticky.

Wrap the dough in plastic wrap and let it chill in the fridge for at least 30 minutes. This rest period allows the gluten to relax, making the dough easier to roll out. After chilling, lightly flour your work surface and roll the dough into a rectangle, about 10x15 inches. Fold it into thirds like a letter, then roll it out again. Repeat this rolling and folding process three more times, chilling for 15 minutes in between each roll. This builds those wonderful layers.

Finally, after the last fold, wrap the dough again and let it chill for at least an hour before using. This final chill sets the butter and ensures your pastry will puff perfectly.

Why You'll Love This Recipe

  • Healthier alternative to traditional puff pastry with whole wheat flour.
  • The fresh herbs add a layer of flavor that elevates any dish.
  • A rewarding project that's easier than you might think.
  • Perfect for impressing guests with homemade charm.

Ingredients

2 cups whole wheat flour
1 tsp salt
1 cup unsalted butter, chilled and cubed
1/2 cup ice water
1 tbsp lemon juice
2 tbsp mixed fresh herbs (thyme, rosemary, basil), finely chopped

Step-by-step Instructions

1. In a large bowl, whisk together the whole wheat flour and salt.
2. Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingers, incorporate the butter until the mixture resembles coarse crumbs.
3. In a small bowl, combine the ice water and lemon juice. Gradually add this to the flour mixture, stirring with a fork until the dough begins to come together.
4. Gently fold in the fresh herbs until evenly distributed throughout the dough.
5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
6. On a lightly floured surface, roll out the dough into a rectangle approximately 10x15 inches.
7. Fold the dough into thirds, like a letter, and then roll out again to the same dimensions. Repeat this process three more times, chilling the dough for 15 minutes between each roll.
8. Once the final fold is completed, wrap the dough and chill for at least 1 hour before using.

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