Low carb puff pastry

[TMB]

Ok had to try it Puff Pastry dough.   I’ll let you know how it turns out soon

[TMB]

Here it is low carb puff pastry

[sparky]

That looks like a nice snack.

[TentHunteR]

I can think of many, many uses for that, Tommy.  Especially here around the holiday season.

[DWard51]

I was thinking some caramel and apples would look good deep fried in that, but that would defeat the entire purpose of low carb 

Good looking project and I also can see many uses for such a dough.

[sschorr]

Did you post the recipe for this that I may have missed?

[TMB]

Did you post the recipe for this that I may have missed?
[/quote SOrry just now seeing this, here is the recipe

2 cups alomnd flour
1/2 cup VWG
1/2 cup starter/poolish
1/2 cup warm (110 temp) water     
1/8 tsp yeast
1 tsp salt
1 stick (1/2) cup of real butter sliced thin
Flour  (for dusting amount will very)

I start by mixing water and poolish together let set a few mins then mix all dry ingredents to remove lumps then mix in poolish/water

Work dough and set in a warm place to rise for at least 3 hrs.  After it's doubled in size cut in half an set one half aside.    Now roll dough where it is thin and add a layer of butter and fold just like making puff pastry dough.  Now, roll that dough till its thin add butter and just a little flour and fold repeat this at least 6 times .    I then rolled in wax paper and set in fridge for an hour before using.

NOTE: Reg flour adds a few carbs (22 per 1/4 cup) so use as little as possible     

[Lemonhead78]

Did you post the recipe for this that I may have missed?
[/quote SOrry just now seeing this, here is the recipe

2 cups alomnd flour
1/2 cup VWG
1/2 cup starter/poolish
1/2 cup warm (110 temp) water     
1/8 tsp yeast
1 tsp salt
1 stick (1/2) cup of real butter sliced thin
Flour  (for dusting amount will very)

I start by mixing water and poolish together let set a few mins then mix all dry ingredents to remove lumps then mix in poolish/water

Work dough and set in a warm place to rise for at least 3 hrs.  After it's doubled in size cut in half an set one half aside.    Now roll dough where it is thin and add a layer of butter and fold just like making puff pastry dough.  Now, roll that dough till its thin add butter and just a little flour and fold repeat this at least 6 times .    I then rolled in wax paper and set in fridge for an hour before using.

NOTE: Reg flour adds a few carbs (22 per 1/4 cup) so use as little as possible   


I’d actually like to make this. Never heard of these ingredients so I figured I’ll just look them up on amazon. Polish comes up as a car part. And vwg is not showing anything either. I guess I’m just a moron .

[Tailgating is my game]

Looks great Tommy

[sschorr]

LH78 -

VWG = Vital Wheat Gluten.  I found it at a local store, but I'm pretty sure Amazon carries it.

Poolish = this is a "starter", mainly of a little flour, dry yeast and water.  Google "poolish" and watch out your spellchecker doesn't change it to "polish".  Once you make a batch in a small container, kept in the frig, you "feed" it every few days with a bit more flour to keep it and the yeast active. 

Hope that helps!

[Lemonhead78]

LH78 -

VWG = Vital Wheat Gluten.  I found it at a local store, but I'm pretty sure Amazon carries it.

Poolish = this is a "starter", mainly of a little flour, dry yeast and water.  Google "poolish" and watch out your spellchecker doesn't change it to "polish".  Once you make a batch in a small container, kept in the frig, you "feed" it every few days with a bit more flour to keep it and the yeast active. 

Hope that helps!

Thank you !! I’m just getting my feet wet in baking.