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    Recipes » Desserts » Pie Recipes

    Quick Whole Wheat Puff Pastry

    Published: Jun 24, 2012 · Modified: Feb 22, 2019 by Marissa Stevens · 44 Comments

    Vegetarian

    This post may contain affiliate links.

    Jump to Recipe

    When I told Keith that I was doing a 'rough puff pastry post', he said, "Say that one five times fast." Try it. Add it to the list: toy boat, torso sore toe, never been to Bend before (the last two courtesy of my dad).

    Quick Whole Wheat Puff Pastry

    As I worked on this recipe, I missed Seattle. Don't misunderstand me, I LOVE Bend, Oregon. We've lived here for two years now and it feels like sweet home. But I do love Seattle, and we spent the last year we lived there with this view.

    Daytime Seattle Skyline

    The faltering economy lent us a condo rental opportunity that we could not refuse. So we spent the year gawking at the Seattle skyline and beautiful Puget Sound. We relished our ability to walk down 1st Avenue to some of our favorite restaurants: Palace Kitchen, Lola, Serious Pie, Dahlia Lounge, Matt's in the Market (oh baby!).

    Keith and I laughed and conversed our way through many memorable meals in Palace Kitchen booths. We celebrated our 10th anniversary at the Dahlia Lounge. (Our 17th is tomorrow!) We savored countless breakfasts at Lola and let the unique pizzas at Serious Pie melt on our tongues.

    Nighttime Seattle Skyline

    If you know Seattle, you know that the first four restaurants I mentioned are very different, yet owned by the same restaurateur, Tom Douglas (the link will take you to a peek-a-boo of all of his restaurants). The man is brilliant. And I loved that he dined in his own restaurants. We would spot him having a drink in the bar with a friend at the Dahlia Lounge or having dinner with his wife and business partner, Jackie, at the Palace Kitchen.

    Mt Ranier at Sunset

    I tinkered with ingredients to create the recipe for this puff pastry, but the method I owe to Tom. He shared it in his excellent cookbook, Tom Douglas' Seattle Kitchen. You mix up all of the ingredients in a food processor, form the dough, and then roll it up jellyroll style - so many layers so quick.

    Puff pastry is a great item to keep in your freezer for making quick and elegant main dishes like pot pies or savory tarts or quick fruit tart desserts.

    What to make with your homemade whole wheat puff pastry:

    Chicken Pot Pie

    Turkey Pot Pie

    Flaky Parmesan Cheese Straws

    Fava, Feta and Mint Tart with Lemon

    Cut into small squares, bake at 400°F until puffed and golden brown and serve with Chicken Pot Pie Soup.

    Quick Whole Wheat Puff Pastry

    Marissa Stevens
    This makes 6 servings of puff pastry. I like to roll it out and cut it into squares to store in the freezer for a quick meal or dessert. Thaw in the refrigerator before baking.
    4.50 from 2 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 20 mins
    Total Time 20 mins
    Course Appetizer
    Servings 6 servings
    Calories 504 kcal

    Ingredients
      

    • 22 tablespoons cold, unsalted butter 1 cup + 6 tablespoons, or 2 ¾ sticks, cut into ½ inch chunks
    • 2 cups whole wheat pastry flour
    • 1 teaspoon kosher salt
    • 10 tablespoons ice water plus up to 1 more if necessary

    Instructions
     

    • Freeze the butter chunks for about 10 minutes before making the dough.
    • Place flour and kosher salt into the bowl of a food processor and pulse a few times to combine. Add about â…“ of the butter to the flour and pulse until the butter is in small crumbs. Add remaining butter and pulse 3 or 4 times, leaving visible chunks of butter. Add ice water and pulse until dough begins to clump - don't overprocess or your pastry will be tough.
    • Turn the lumpy, uneven dough out onto a lightly floured work surface. Shape dough into a rectangle. Use a board scraper or your hands to create relatively square edges. Lightly flour a rolling pin and the top of dough rectangle. Roll back and forth to create a 12-inch by 18-inch rectangle.
    • Fold one edge of the 12-inch side to the center of the rectangle and repeat with the opposite edge, leaving a 4-inch by 18-inch rectangle. Use your hands and dough scraper to roll dough up like a jelly roll. Roll 'jelly roll' out into a 4-inch by 18-inch rectangle. Roll it up again; wrap in plastic and refrigerate for at least 1 hour or freeze for later use.
    • Use as directed in recipes calling for puff pastry.
    • Note: After the hour has passed, I like to roll the dough out into a 9-inch by 13 ½-inch rectangle (~â…œ-inch thick - no thinner or your pastry won't puff!) and cut it into 6 ~4 ½-inch squares - cut the 9-inch length in half, then cut the strips 3 times into squares. I stack each square with a layer of parchment paper in between and freeze, then thaw in the refrigerator when I'm ready to use them. They thaw in just a couple of hours.

    Nutrition

    Calories: 504kcalCarbohydrates: 28gProtein: 5gFat: 42gSaturated Fat: 26gCholesterol: 110mgSodium: 395mgPotassium: 157mgFiber: 4gVitamin A: 1285IUCalcium: 26mgIron: 1.4mg
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

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    Reader Interactions

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      Recipe Rating




    1. Suzanne says

      March 18, 2022 at 2:10 pm

      Hi Marissa,
      Your whole wheat puff dough recipe says it makes 6 servings… I plan on making a baked Brie puffed dough
      Recipe. Would one serving be adequate for this recipe?

      Reply
      • Marissa Stevens says

        March 21, 2022 at 10:45 am

        Hi Suzanne! It should wrap a standard 8-ounce round of brie nicely. Enjoy!

        Reply
        • Suzanne says

          March 24, 2022 at 5:35 am

          Thank you Marissa! I will share
          results😊

          Reply
    2. Lisa says

      December 25, 2020 at 2:09 pm

      Hi. Can you use a vegan butter replacement? Like avocado butter?

      Reply
      • Marissa Stevens says

        December 25, 2020 at 4:43 pm

        Hi there, Lisa. I'd love to help, but I haven't tested a vegan version of this recipe.

        Reply
      • Lexi says

        December 11, 2022 at 2:15 pm

        Hi Lisa, don't be afraid to substitute. I'm dairy free and always have to substitute all dairy products. Absolutely no problem at all. Sorry I only saw this like 2 years later lol. Hope it turned out well for you!

        Reply
    3. Jade says

      March 07, 2020 at 6:58 pm

      Is it okay if i mixed the ingredients myself with a whisk, I don't have a processor?

      Reply
      • Marissa Stevens says

        March 09, 2020 at 2:14 pm

        Yes, you can absolutely make this recipe by hand! Use a pastry blender or a couple of knives to cut in the butter as you would for a pie crust.

        Reply
    4. Scott McMahon says

      February 21, 2019 at 10:41 pm

      Hi Marissa,
      I haven't made puff pastry yet, but am looking forward to trying. In reading the recipe, I see a small math problem. A 4" X 16" rectangle, can be cut into 4 pieces, (each 4" square), not 6. So, I'm wondering if the recipe actually yields 4 pieces, or should the dough be rolled out into a 4" X 24" rectangle to get 6 pieces?

      Reply
      • Marissa says

        February 22, 2019 at 9:21 am

        Hi Scott! You're absolutely right, my math was off. Thank you for catching that. I've updated the recipe to note the proper proportions for rolling out your chilled dough.

        Reply
        • Scott says

          July 25, 2020 at 2:39 pm

          5 stars
          Hi again Marissa,
          I finally made my first attempt at this recipe, but I ended up with something more like a fairly thick, hard shortbread cookie, rather than a puffed up, flakey pastry layer. It rose a little when it baked, but not too much, and the texture was more brittle, mealy/sandy than flakey, layered and crispy like I expect from puff pastry. Don't know what I doing wrong.

          Reply
          • Marissa Stevens says

            July 27, 2020 at 11:42 am

            Hi there, Scott! hmmm...it's hard to say for sure. Is it possible that your butter wasn't very cold at the start? Whole wheat puff pastry should definitely be flaky, but it doesn't have as light a texture as when you make it with AP flour. You might try a 50/50 blend of whole wheat to AP flour to see if you're happier with the result.

            Reply
    5. Jenn says

      December 16, 2018 at 10:19 am

      4 stars
      Tried this recipe last night and my puff pastry didn't really, well...puff. What could I have done wrong and how can I prevent it next time?

      Reply
      • Marissa says

        December 16, 2018 at 10:42 am

        Hi Jenn! I'm sorry that the pastry didn't puff as much as you hoped for. Whole wheat flour puff pastry definitely has a different consistency than puff pastry made with A/P flour, but should 'puff'...The only thing I can think of is that your puff pastry may have gotten too warm before baking?

        Reply
    6. Ashley says

      June 28, 2018 at 8:13 pm

      I need to use the dough in the morning to make breakfasts. Is it possible to leave it in the fridge overnight so it doesn't have to thaw for hours?

      Reply
      • Marissa says

        June 28, 2018 at 8:54 pm

        Yes, absolutely! Just wrap it well in plastic wrap. 🙂

        Reply
    7. Shea says

      June 01, 2017 at 7:56 am

      Hey Marissa! Am so happy I found your recipe. This is the first time am thinking of making pastry sheets n I really didn't wanna use plain flour or all purpose flour as wheat flour would be comparatively healthier. I came across your recipe n its seems so much easier than the other recipes I looked into. Now am fefinity gonna try this one.
      Oh and am probably ages late but wish you a happy anniversary:) ♥

      Reply
      • Marissa says

        June 01, 2017 at 11:10 am

        Thanks, Shea! I hope it turns out perfectly. 🙂

        Reply
    8. Mirym says

      January 04, 2017 at 12:28 pm

      I can't wait to try out this recipe. I just have one question. Can I use regular whole wheat flour?

      Reply
      • Marissa says

        January 04, 2017 at 12:37 pm

        Hi, Mirym. Absolutely...

        Reply
    9. LILIE HARRIS says

      December 19, 2016 at 9:58 pm

      Hi Marissa, love your website!!. Have a question for you, I am looking to use your recipe for a beef wellington, but I am not sure if the whole wheat pastry flour will do the trick to properly rise as puff pastry is supposed to.. I am specifically going to use the puff pastry recipe for a Filet Wellington dish ... I am intending to use Whole Wheat purpose flour because it is a little more nutritious than plain all purpose flour, plus I have it at hand... Nevertheless, Gordon Ramsay has a recipe for puff pastry that calls for bread flour (because bread flour higher gluten content while make it flakier tha all purpose flour), and since bread flour gluten content is around 14, whereas all purpose flour is aprox. 10 and whole wheat pastry flour is 8, I am doubting on the results if using this one... does it end up pretty flaky and puffed?. Thanks in advance!

      Reply
      • Marissa says

        December 20, 2016 at 11:07 am

        Hi, Lilie! Thanks for your kind words!

        Yes, this puff pastry is flaky and puffs up nearly as well as one made with AP flour. Here it is on a chicken pot pie. You could use a mix of bread flour and whole wheat? And you won't hurt my feelings if you go with Gordon Ramsey's version to make it a sure thing - t's the holidays after all! 😉

        Reply
        • LILIE HARRIS says

          December 21, 2016 at 9:35 am

          Hello again, Marissa!. Thank you very much for your response!. I will definitely try your version, since it sounds and looks really good. I will also try a combination of bread flour and whole wheat pastry flour. Happy holidays!

          Reply
          • Marissa says

            December 21, 2016 at 10:41 am

            I'd love to hear how it goes, Lilie! Happy Holidays! 🙂

            Reply
    10. phoebe says

      June 17, 2016 at 12:19 am

      Hi marissa......cannot wait to try out your recipe for a chocolatey dessert.....just one question- can i use regular table salt instead kosher salt? Will that affect the taste?

      Reply
      • Marissa says

        June 18, 2016 at 10:11 am

        Hi Phoebe! Yes, you can definitely use table salt - just use half of what the recipe calls for. Table salt has a sharper flavor than kosher, particularly if it's iodized. But the flavor should still be good. Let me know how it goes. 🙂

        Reply
    11. Dorothy Dunton says

      April 07, 2015 at 1:05 pm

      Hi Marissa! WOW! You have simplified puff pastry for me. I've never tried to make it because every recipe I have seen seemed so complicated and very tricky. I am definitely going to try this!

      Reply
      • Marissa says

        April 07, 2015 at 1:32 pm

        I'm so excited for you to try it, Dorothy! Rolling instead of folding makes it so much easier!

        Reply
    12. Rachel says

      April 28, 2014 at 12:41 pm

      So you only have to fold and roll once? That seems almost too easy for puff pastry dough. Does it become flaky, or does that require doing step 4 multiple times?

      Reply
      • Marissa says

        April 28, 2014 at 4:33 pm

        Hi Rachel - it actually ends up being twice because you roll it up before storing it in the refrigerator or freezer, then roll it out when you're ready to use it. Try it! You'll be pleasantly surprised...

        Reply
    13. Tina Dawson says

      August 01, 2013 at 10:16 pm

      Thank you, Marissa for this lovely recipe. I'm going to try it out this weekend. I plan on baking them into crisp pastry cups and then fill them with caramelized fruit. Would it work?

      Reply
      • Marissa says

        August 02, 2013 at 8:49 am

        Hi Tina - yes, I think that sounds delicious!

        Reply
    14. Jesica @ Pencil Kitchen says

      June 26, 2012 at 5:57 am

      I don't think i've ever had puff pastry with whole wheat. Somehow, I'm really curious as to how it tastes. Nutty?

      Reply
      • Marissa says

        June 26, 2012 at 9:20 am

        Try it - you won't be disappointed! 🙂

        Reply
    15. Giovanna says

      June 26, 2012 at 1:35 am

      Thanks Marissa, this recipe seems so easy and in summertime it's what i need !!! Exactly what does it mean Whole Wheat Flour? It's the same flour we have in Italy?

      Reply
      • Marissa says

        June 26, 2012 at 9:44 am

        Hi Giovanna - I believe that whole wheat flour is equivalent to 'farina integrale' in Italy.

        Reply
    16. Simply Life says

      June 25, 2012 at 5:30 pm

      I used to live in Seattle and this post makes me miss it!

      Reply
    17. Beth says

      June 25, 2012 at 1:21 pm

      Happy Anniversary Keith and Marissa!!!

      I hope to try this recipe out soon. I wonder how I can combine it with some fresh summer fruit. I am making strawberry rhubarb jam today with the fruit we picked yesterday!

      Reply
      • Marissa says

        June 25, 2012 at 1:52 pm

        Thank you Beth!

        I think strawberry rhubarb jam would be excellent on this - maybe with brie or fromage blanc. Yum!

        Reply
    18. Linda says

      June 25, 2012 at 9:16 am

      Another use for my whole wheat flour, yes!

      Reply
    19. Lorraine @ Not Quite Nigella says

      June 25, 2012 at 3:07 am

      I didn't realise that you could make a whole wheat puff pastry-which seems silly of course now that I say it! 😛

      Reply
      • Marissa says

        June 25, 2012 at 7:23 am

        The WW flour adds such a depth of flavor - I think you'll like it!

        Reply
    20. Paula @ Vintage Kitchen says

      June 24, 2012 at 4:45 pm

      Wow, I really need to try this! After making danish dough in the processor I´ve been thinking of finding a way to make puff pastry and croissant dough. This is the answer. Thanks!

      Reply
      • Marissa says

        June 25, 2012 at 7:18 am

        Hi Paula - I haven't made croissants this way - great idea.

        Reply

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