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Some fresh pastry dough ingredients like butter, milk and eggs dont freeze well or long, but I like to make an large batch of puff pastry dough and keep the extra in the freezer. So I use water and solid frozen coconut oil instead, rasped or grated. The weight of the ingredients and the preparation method has to be accurate. Digital Kitchen scales now have setting for grams. ( kitchen scales are under ten dollars at wallmart or on amazon). This recipe has both grams and ounces.
View original recipe on cookpad.comGrate the coconut oil: melt 300 grams of the coconut oil in glass measuring cup, freeze solid overnight. Dip glass in warm water 1 minute, solid coconut oil will come right out, grate into large frozen glass bowl with cheese grater. When puff pastry dough bakes, the coconut oil melts and leaves a fluffy puff in the crust.
Make the dry mix: mix flour, sugar, salt, sprinkle over solid grated coconut oil, mix well, mix with cold spatula, put in freezer 10 minutes.
Make the dough: Drizzle half cup cold water into cold dry mix, work with spatula till mix gets crumbly, make doughball, rest 10 minutes in glasss bowl in freezer.
Make the layers: roll dough out into 16” x 12” rectangle, on flour dusted cold cutting board. Fold in 4 into 4” x 12” rectangle, roll out again to 16” x 12”, fold again into 4” x12”, roll out again. Fold and roll three more times. Flour dust top of dough lightly, Roll dough up, cut in two rolls, each 6” long, wrap in plastic wrap, put in quart freezer bags. Good for a year. When using, thaw and keep in fridge till soft. Roll out on floured board again if needed.
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