Protein Puff Pastry
kodiakcakes.com/blogs/recipes/protein-puff-pastry
Two ingredients (yes, you read that right) and a little water are all it takes to make this Protein Puff Pastry. Go ahead, grab your Kodiak Buttermilk Power Cakes from the pantry, cut in some butter, and mix in some water (don’t forget the ice to make it extra cold). Knead it all together and watch as you create a delicious, whole-grain pastry packed with protein for your next breakfast, lunch, snack, or even dessert. Need some ideas on how to dress it up? Check out our Nutella Puff Pastry!
Recipe provided by Kitchen McCabe
- Calories207
- Protein5g
- Total Fat16g
- Carbs12g
*Nutritional estimates for any recipe on this site are not guaranteed and we encourage you to calculate nutritional information on your own with the items you use at home.
Ingredients
- 2 cups Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix
- 1 cup salted butter, cubed and chilled
- 1/2 cup cold water
Directions
- Add the Kodiak mix to the bowl of a food processor fitted with an ‘S’ blade.
- Add 3/4 cup of the butter to the processor and pulse until butter is blended in fully.
- Add the remaining 1/4 cup butter and pulse 3-4 times.
- Add in the cold water and pulse just until the mixture starts to come together. Tip into a bowl and press together with your hands to form a loose ball. Let rest, covered, for 5 minutes.
- Place the dough on a lightly floured surface and knead lightly about 10 times.
- Lightly flour a rolling pin and roll the dough into a rectangle (about 12” x 18”). Fold the dough like an envelope. Fold in half again.
- Wrap in plastic wrap and refrigerate for at least 2 hours.
- Use as desired. This recipe will keep in the fridge for 2-3 days or in the freezer for up to a month.
*Note: When baking this specific puff pastry, oven should be heated to 375° F. See our Nutella Puff Pastry recipe. The result of this recipe is not exactly the same as a standard puff pastry recipe because of the lack of gluten.
