Want to make fresh pastries at home so you can control the ingredients? With this recipe for einkorn puff pastry, you will be able to create your own tender, flaky pastries in a snap!
Homemade Einkorn Puff Pastry
While making your own puff pastry might seem a little "extra", if you've ever made homemade pie crust, then you've got this on lockdown.
Making homemade einkorn puff pastry dough is quite simple and can be done with just a few minutes of effort - especially if you have a food processor!
NOTE: If you don't have a food processor, just use a pastry knife to cut in the butter instead.
Step One:
In a food processor, measure 240g of all-purpose einkorn flour, add 1/2 pound of cold butter (cut into smaller pieces).
Pulse a few times until butter is chopped into corn kernel sizes pieces.
Step Two:
Add 1/2 cup of cold water to the food process while the machine is OFF. Pulse 3-5 times until mix looks like pea sizes pieces and you can still see chunks of butter.
Step Three:
Onto a piece of cling wrap or waxed paper, scoop the mixture out and press it into a square - about 6 inches square.
Close sides of wrapping around the block, and freeze for 30 minutes.
Step Four:
Remove the dough from the freezer and unwrap it. Place on a well floured surface and roll to a 12 inch by 12 inch square.
Fold into thirds, like a letter. Flour well and roll again into a 12 inch square. Repeat the folding and rolling process 3 times (4 times total).
The final time you fold, you can wrap and store until you are ready to use.
How to Store Homemade Einkorn Puff Pastry Dough
Store for 3-5 days in the fridge, or up to 3 months in the freezer.
Wrap well in waxed paper and place into an air tight container.
Then, when you are ready to use, remove from the freezer and let sit 10-15 minutes before rolling. Dough from the fridge can be used right away.
Making Einkorn Turnovers with Puff Pastry Dough
If you're like me and chomping at the bit to turn your einkorn puff pastry dough into something delicious to eat, then grab a can of your favorite organic pie filling (or make your own pie filling from scratch) and make these simple turnovers!
Step One:
Divide the dough into 2 pieces. Roll each piece on a well floured surface to about 12 inches square.
Cut into quarters and add filling of your choice diagonally to the squares (about 2 tablespoons per piece). Fold over at the corners and crimp with a fork.
Repeat with other half of dough.
Step Two:
Pierce to top of each pastry in whatever pattern you prefer. I choose a 3 slit design.
Place finished pastries onto a parchment lined tray and place in the fridge for 20 minutes.
Preheat oven to 400°F
Remove pastries from fridge and brush with egg wash. Bake for 22-24 minutes, or until pastries are golden brown.
Step Three:
Mix powdered sugar (we use maple powdered sugar which you can make yourself) and milk of your choice until you reach the consistency you desire. Allow pastries to cool for about 15-20 minutes before drizzling with glaze and devouring!
Einkorn Puff Pastry
Ingredients
- 2 cups all-purpose einkorn flour (240g)
- 1/2 pound butter (cold, sliced into 1/4" pieces)
- 1/2 cup cold water
For Turnovers
- 1 cup pie filling of choice
- 1 egg (beaten)
- 1/2 cup powdered sugar
- 1 tsp milk
Instructions
- In a food processor, measure 240g of all-purpose einkorn flour, add 1/2 pound of cold butter (cut into smaller pieces).
- Pulse a few times until butter is chopped into corn kernel sizes pieces.
- Add 1/2 cup of cold water to the food process while the machine is OFF. Pulse 3-5 times until mix looks like pea sizes pieces and you can still see chunks of butter.
- Onto a piece of cling wrap or waxed paper, scoop the mixture out and press it into a square - about 6 inches square.
- Close sides of wrapping around the block, and freeze for 30 minutes.
- Remove the dough from the freezer and unwrap it. Place on a well floured surface and roll to a 12 inch by 12 inch square.
- Fold into thirds, like a letter. Flour well and roll again into a 12 inch square. Repeat the folding and rolling process 3 times (4 times total).
- The final time you fold, you can wrap and store until you are ready to use.
Einkorn Turnovers with Puff Pastry Dough
- Divide the dough into 2 pieces. Roll each piece on a well floured surface to about 12 inches square.
- Cut into quarters and add filling of your choice diagonally to the squares (about 2 tablespoons per piece). Fold over at the corners and crimp with a fork.
- Repeat with other half of dough.
- Pierce to top of each pastry in whatever pattern you prefer. I choose a 3 slit design.
- Place finished pastries onto a parchment lined tray and place in the fridge for 20 minutes.
- Preheat oven to 400°F
- Remove pastries from fridge and brush with beaten egg. Bake for 22-24 minutes, or until pastries are golden brown.
- Mix powdered sugar (we use maple powdered sugar which you can make yourself) and milk of your choice until you reach the consistency you desire. Allow pastries to cool for about 15-20 minutes before drizzling with glaze and devour
Notes
Nutrition
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