Quick & Easy Rough Puff Pastry (Snail Folding)
 
 
With this recipe of express puff pastry using the snail folding method, you will get your flaky pastry dough in minutes, and be able to use it in countless delicious ways. Plus it is gluten free!
Author:
Recipe type: Puff pastry, gluten free
Cuisine: French
Ingredients
  • 100g brown rice flour
  • 20g chickpea flour
  • 130 potato starch
  • ½ tsp salt
  • ½ tsp xanthan gum
  • 150g ice cold water
  • 200g very cold butter
Instructions
  1. In a stand mixer bowl, mix the flours, starch, salt and xanthan gum.
  2. Pour the cold butter cubes into the flour blend and mix for about one minute until they are mixed together in a rough dough, with still big lumps of butter. Add the ice cold water and keep mixing shortly until the dough starts to get together. There should be chunks of butter left. (if you don't have a stand mixer, use your fingertips, working quickly so as not to warm up the mixture).
  3. Drop the dough on a lightly floured parchment paper and roll it out, using film paper on top of the dough so it doesn't stick to your rolling pin.
  4. Roll the dough on itself flattening it at every turn. Then shape it into a snail, by rolling up one end.
  5. Chill for 20 minutes before rolling it out for its final use.
Recipe by Chocolate & Quinoa at https://www.chocolateandquinoa.com/quick-easy-rough-puff-pastry-snail-folding/