California Farm Coconut Puff Pastry Filo Dough

Name: How to cook California Farm Coconut Puff Pastry Filo Dough - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, 2 pounds
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Coconut Puff Pastry Filo Dough

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.

Ingredient

Food ration :

2 people, 2 pounds

Cooking time :

Freeze ingredients, Prep 1 hour, thaw overnight

300 grams

(cup) all purpose flour

300 grams

(cup) frozen coconut oil

150 grams

(half cup) water

15 grams

(Tbs) Cane sugar

4 grams (1/2 teaspoon)

sea salt

Cooking instructions

* Step 1

Grate 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.

* Step 2

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.

* Step 3

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.

* Step 4

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.