Keto Puff Pastry - Perfect for pies, pastries & more

Flaky Keto Puff Pastry that's gluten free .. Unbelievably good! When starting a keto diet, never would you think that you'd be eating pastries again. But here we are. A pastry that puffs up like regular puff pastry and has beautiful buttery layers throughout. 

This recipe is gluten free! 
If you are after the gluten containing puff pastry recipe, then go over here. 

Crust Ingredients (* = available here at Keto Store NZ):
26g Whole Psyllium Husks
30g Almond Flour* 
7g Coconut Flour*
1/4 teaspoon Baking Powder* 
1/4 teaspoon Xanthan Gum*  
1/8 teaspoon Salt (if using salted butter) 
125g Salted Butter, cold
1/3 Cup Cold Water
1 Egg White or (4g / 1.5 teaspoons High Whip Egg White Powder + 28ml water)   

Equipment: 
Food Scale, Food Processor, Non-stick rolling pin. Wax or parchment paper. Glad plastic wrap to wrap the dough for chilling. 

Method: 

1. Add all your dry ingredients to a food processor and grind until everything is a combined fine powder.
   If you don't have a food processor you can still make this recipe, your dough will be a bit more textured.

2. Add in chunks of cold roughly chopped butter) and pulse a few times until the butter chunks are smaller and coated with flour, but still visible. It doesn't have to be perfect at this point. 
   If you don't have a food processor, hand chop butter into chunks 1cm x 1cm x 1cm and stir them into your dry ingredients. 
   
   
3. Dump this mixture into a bowl and add your cold water, mixing with a spoon until a rough dough forms. Press the dough together and knead it a few times until it starts to stick together (you don't want the butter chunks blended in but you also want the dough to hold together without crumbling and have a smoother surface.
   
   TIP: When making the gluten free version, you'll notice the dough will want to fall apart in chunks at first. This is why the dough must be kneaded a few times. Once you do so, the dough will come together nicely and will roll out much better! Just be sure not to melt or blend in all of your butter when kneading it.
   
   
4. Press the dough into a rough ball shape, wrap it in plastic wrap and place into the fridge for 30 minutes. 
   
   

5. Unwrap your dough and roll it out flat between two sheets of parchment paper. Flour your paper and rolling pin lightly with coconut flour, repeating whenever needed. 
   
   TIP: Your dough should seem a little dry at first but once you get rolling it, the butter chunks should moisten it more. If you find your dough still very dry, you can sprinkle a bit of cold water on it as needed to add moisture OR alternatively if you find it too wet, sprinkle coconut flour as you are rolling and folding it.

6. Fold each side of the dough inward (see the photo) then turn the dough 90 degrees and roll it out flat, squishing down the folded layers you just made. Then once again, fold each side inwards, turn 90 degrees and roll it out flat. Repeat this 4-5 times to ensure the layers of butter are spread throughout the dough.
   
   TIP: If your dough, rolls out messy and looks rough at first, that's completely fine, sprinkle flour as needed and continue to follow the folding instructions. It will start to smooth out more after each layer. You can also push in rough edges slightly before rolling to help it come together.
   
   TIP: If at any time your dough feels warm, place it back in the fridge or freezer for a bit to get cold again. You don't want your butter to melt.

7. Fold it once more, wrap it and place it back into the fridge for another 30 minutes. 

8. Preheat your oven to 200°C and roll out the dough to use as desired. 
   TIP: Cut the dough in half and put half back in the fridge to make it easier to roll out and work with when making individual items. Use the other half once you've finished with the first half. 
   

9. Brushing the dough with an egg wash before baking is optional. Typically this dough takes 20min at 200°C but it may take less time if your oven runs on the hotter side or more time depending on what fillings you are adding.
   
   TIP The gluten free pastry will brown more in the oven then typical pastry but that's okay! It will still be delicious. It's just the colour of the psyllium husk added. But do keep an eye on it, as it tends to bake a little faster.
   
   TIP This dough makes a pie or an individual pizza crust. 12 tartlets or 8 small filled pockets or 8 croissants. It's usage is endless in various recipes. 

Macros Nutrition Facts for 1/8th of the gluten free dough. Calories 138, Fat 14.5g, Protein 1.3g, Net Carbs 0.5g  

Storage 
• If you are using it within the next 3 days, store it in the fridge. 
• If you wish to freeze the pastry, you can make it and form your pie crust, tartlets or pizza crust and freeze those wrapped in plastic and in a zip lock bag. Or you can also freeze the rolled out and folded pastry (end of step 8). 
To freeze wrap the dough in a Wrap like Glad Wrap, and place it inside a zip lock bag.