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Homemade Einkorn Puff Pastry

February 11, 2016 - 30 Comments

Moving. Being pregnant. Have 3 littles 5 and under already. Beginning kitchen renovations. All valid excuses for a pretty terrible menu in my book.

But enough is enough.

We've eaten scrambled eggs for too many nights in a row and this past week, I was determined to up my game. Not to prove I could or to show it off to visiting friends or family….

… but because I love (looooooove) good food. And cooking lifts my spirits and fills my soul!

Oh Lord, restore to me the joy of my kitchen!

Chicken stock. Fresh einkorn bread. Soups. Salads. Stocking up on the good stuff, baby.

Part of this menu involved mushroom and parsley tartlets. Because yum. And part of those tartlets involved homemade einkorn puff pastry. Because double yum.

Einkorn Flour | The Elliott Homestead

What's that? You're unfamiliar with einkorn? Well, lucky for you, I'm about to ready to drop some serious einkorn bombs on this blog. For the past few months, I've been baking exclusively with einkorn flour – ordered fresh and directly from Jovial Foods. To say I'm impressed would be an understatement. 

I am more than impressed. Because, as previously noted, saying I'm only impressed that would be an understatement. I am in love. Twue wuv.

Einkorn Sourdough Starter | The Elliott Homestead

Einkorn is the only wheat that has never been hybridized. This means it's original, baby. As original as wheat could possibly be. The result is a wheat that has low yields and is difficult to harvest – but is rich in protein, minerals, and flavor. So much dang flavor, man. And to boot, many of those who suffer with gluten sensitivity are even able to digest einkorn without a problem. Because it's that awesome.

See how scientific I am?

But let's get to the point: utilizing einkorn flour to make homemade einkorn puff pastry.

YES, you can buy puff pastry in the grocery store. But that wouldn't be nearly as fun or delicious, now would it? Not to mention the additives snuck in for shelf-life…

So here we are. Homemade Einkorn Puff Pastry. The real deal. The best of wheat. The best butter available. A simple and basic method for creating a rich and flaky pastry dough that's sure to blow your mind.

Puff Pastry! | The Elliott Homestead

Homemade Einkorn Puff Pastry

You will need:

 – 2 cups all-purpose einkorn flour

 – 1/2 teaspoon sea salt

 – 1/2 cup filtered water

 – 20 tablespoons unsalted butter, at room temperature, divided

In a bowl, sift together the flour and salt. Add in the water and 4 tablespoons of the butter.  Use your fingers to gently work the dough into a ball. Wrap the ball in plastic wrap and stick in the refrigerator for 30 minutes while you go snuggle the new baby lambs. Or, ahem, focus on the next step. 

Refrigerate the dough for 30 minutes | The Elliott Homestead

Lay down a 12″ piece of parchment paper. Place the remaining 16 tablespoons of butter on top of the parchment paper and cover with a second piece of parchment. Use a rolling pin to shape the butter into a 5″ x 8″ rectangle-ish. Place in the refrigerator for 30 minutes to chill slightly. NOW you can go snuggle the baby lambs.

Roll the butter into a rectangle and chill | The Elliott Homestead

Now, remove the ball of dough from the refrigerator. Cut a large ‘X' in the top of the ball and pull each corner out, like you're opening a gift box! This will help to begin the rectangle shape were aiming for. Lightly flour your work surface and begin to gently roll the dough out into a 10″ square-ish, rectangle shape. 

Pull the ball of dough into a rough rectangle | The Elliott Homestead

Roll into a rough rectangle | The Elliott Homestead

Place the flattened butter in the center of the dough and fold in the corners. Roll out gently to combine the butter and the dough into a rectangle. Turn the dough so that a short side of the rectangle is facing you – fold the dough into thirds, like an envelope. Gently roll this into a rectangle. Cover with plastic wrap and refrigerate for 30 minutes.

Butter is better! | The Elliott Homestead

Butter on the dough | The Elliott Homestead

Fold the butter into the dough | The Elliott Homestead

Roll gently to combine the butter and dough | The Elliott Homestead

Remove the dough from the refrigerator, fold it into thirds again, and gently roll into a 8″ x 12″ rectangle. Cover with plastic wrap and refrigerate for 30 minutes. 

Fold into thirds | The Elliott Homestead

Roll to create a buttery layer | The Elliott Homestead

Repeat the folding/rolling/chilling routine 5 more times. You know what we're doing here? We're building layers of flaky dough. Each time we fold and roll, we're creating a new layer of buttery awesomeness. 

Delicious, homemade einkorn puff pastry! | The Elliott Homestead

The dough can be held in the refrigerator for 3 days or in the freezer for up to 1 month! Bake according to your recipe that is calling for the puff pastry. 

I'd show you a picture of the finished product, but I'll be honest here: “finished” photographs aren't really happening these days… because I'm serving approximately 861 mouths at supper time and that's a lot of cups of milk, dainty plates of tartlets, and coaxing to sit still. 

And you know what? I even held some of the homemade einkorn puff pastry back so that I could take a picture of the deep, delicious layers in the daylight. I baked it up for breakfast and set some aside so that I could photograph it when the sun came up…

… and then I came into the kitchen to find Stuart wiping buttery crumbs from his beard. Oops.

Can you blame the man? It's buttery, delicious einkorn flour. Coupled with… ya know, more butter. For the win!

And Amen. 

Homemade Einkorn Puff Pastry

4.6 from 5 votes
Print Recipe Pin Recipe

Ingredients
  

  • 2 cups all-purpose einkorn flour
  • 1/2 teaspoon sea salt
  • 1/2 cup filtered water
  • 20 tablespoons unsalted butter at room temperature, divided

Instructions
 

  • In a bowl, sift together the flour and salt. Add in the water and 4 tablespoons of the butter. Use your fingers to gently work the dough into a ball. Wrap the ball in plastic wrap and stick in the refrigerator for 30 minutes.
  • Lay down a 12″ piece of parchment paper. Place the remaining 16 tablespoons of butter on top of the parchment paper and cover with a second piece of parchment. Use a rolling pin to shape the butter into a 5″ x 8″ rectangle-ish. Place in the refrigerator for 30 minutes to chill slightly.
  • Now, remove the ball of dough from the refrigerator. Cut a large ‘X’ in the top of the ball and pull each corner out, like you’re opening a gift box! This will help to begin the rectangle shape were aiming for. Lightly flour your work surface and begin to gently roll the dough out into a 10″ square-ish, rectangle shape.
  • Place the flattened butter in the center of the dough and fold in the corners. Roll out gently to combine the butter and the dough into a rectangle. Turn the dough so that a short side of the rectangle is facing you – fold the dough into thirds, like an envelope. Gently roll this into a rectangle. Cover with plastic wrap and refrigerate for 30 minutes.
  • Remove the dough from the refrigerator, fold it into thirds again, and gently roll into a 8″ x 12″ rectangle. Cover with plastic wrap and refrigerate for 30 minutes.
  • Repeat the folding/rolling/chilling routine 5 more times. You know what we’re doing here? We’re building layers of flaky dough. Each time we fold and roll, we’re creating a new layer of buttery awesomeness.
  • The dough can be held in the refrigerator for 3 days or in the freezer for up to 1 month! Bake according to your recipe that is calling for the puff pastry.

 

 

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Comments:

  1. Jenna

    February 11, 2016 at 11:06 pm

    We are die-hard Jovial Einkorn lovers in our household too!! My Husband has had a sourdough starter going for quite a few months now and to say he might be obsessed is a complete understatement. 🙂 He’s never had beef wellingtons so I am SUPER pumped to show him your recipe and get the ball rolling on that!! I just wish we had baby lambs to snuggle while the dough chills 😀

    Reply
    • Tiffany

      November 4, 2020 at 5:47 pm

      Jenna, did you husband happen to use this for Beef Wellington? Did it work?

      Reply
  2. Kati

    February 12, 2016 at 5:58 am

    My mouth is watering! My daughter and I both have Celiac Disease, so we haven’t tasted good pastry in 6 years. Is your sister able to tolerate this flour?

    Reply
    • Kho

      October 4, 2019 at 4:45 pm

      Einkorn unfortunately is not for Celiacs. Go to the Jovial website & read all of Carla’s words.

      Reply
    • Erica

      December 3, 2021 at 7:24 am

      I have been researching for years and people differ in whether or not celiacs can have einkorn. My nurse practitioner/Nutritionals at the functional medicine office I go to said that there have been tests done that show there is no gluten in it. There is gluten, but it’s so different that it’s a different animal. My daughter and I are gluten intolerance and both do really well with einkorn. If you are brave you can try it and see if you have a reaction. If you don’t, continue to eat it for 7 weeks and then have a blood test done. The test will only be positive if your body is having a reaction to the gluten. Just my 2 cents! Good luck!

      Reply
  3. Kelsey

    February 12, 2016 at 8:18 am

    I think you may have just made my Einkorn loving dreams come true : ) I will definitely be trying this!

    Reply
  4. Suzanne

    February 14, 2016 at 10:10 am

    I started laughing at true wuv..dread pirate roberts came to mind! All joking aside..do you get ground or do you grind the berries?

    Reply
    • Shaye Elliott

      September 9, 2016 at 11:58 pm

      I order all-purpose from Jovial and also grains from Jovial!

      Reply
  5. Kathy Cerwin

    February 14, 2016 at 11:26 am

    I ordered your 2 for 1 recipe book but haven’t seen the link for the e book. Did you send it out or are you not finished yet. Also, where do you buy this flower? I have never seen it.

    Reply
    • S. Adger

      February 16, 2016 at 1:53 pm

      https://jovialfoods.com/shop/

      Reply
  6. Peacock Orchard

    February 14, 2016 at 12:10 pm

    Looks wonderful! My own kitchen is missing a wall right now. Cooking in a kitchen under construction is hard! Actually I think construction in a kitchen you cook in is worse. Instead of leaving the dust and debris until the wall is down or whatever is happening is done you have to clean up in between each thing because you have to cook there. It’s exhausting!

    Reply
  7. DDeb B

    February 16, 2016 at 8:01 am

    Thanks, once again for another great post Shaye! I’ve thought about trying Eikhorn, but that’s as far as I’ve gotten… after this post? I will be buying it and making this!
    Hopefully you will have your kitchen done soon…we have been there too…eating off paper ( which I HATE! I even hate anything plastic – it’s all glass, crystal, pottery for me! I know, I’m weird! ) and washing pots and pans in the bathtub! It will be worth it, but in the meantime. ..!
    Take care,
    Deb B

    Reply
  8. Amy

    February 16, 2016 at 1:28 pm

    I have been looking for einkorn puff pastry everywhere. Jovial foods in an interview says this one recipe kept alluding her. Congratulations in figuring out a process!
    Just a question though. I have been grinding and sifting my own einkorn flour from einkorn berries. If I wanted to use whole grain einkorn flour, what adjustments do you think I should make and what complications or results will come out of switching the flour? Thanks so much! This looks wonderful!

    Reply
    • Shaye Elliott

      September 9, 2016 at 11:57 pm

      I don’t think it would work well. It will be dense and lack the flaky aspect of the traditional puff pastry.

      Reply
  9. Tabitha

    February 17, 2016 at 7:07 pm

    Can you use freshly ground einkorn for this recipe? I got a grain mill for Christmas and am trying to figure out how to substitute freshly ground wheat/grains in my recipes.

    Reply
    • Shaye Elliott

      September 9, 2016 at 11:56 pm

      Whole grain flour wouldn’t lend itself super well to a puff pastry… it’s so much heavier.

      Reply
  10. Tabitha

    February 23, 2016 at 11:55 am

    Can you use freshly ground einkorn for this recipe or does it have to be store-bought? Trying to learn how and when to substitute freshly milled grains in regular recipes!

    Reply
  11. Elaine Sarchet

    April 6, 2016 at 3:57 am

    Many congratulations – I think you must be related to Wonderwoman! x.

    Reply
  12. Elizabeth

    October 30, 2017 at 5:41 pm

    3 stars
    OK it seems to have the ingredients necessary to make puff pastry so has anyone made croissants with this recipe? Any feedback?

    Reply
  13. Andrea

    November 12, 2018 at 1:05 pm

    Did you forget the levain or yeast for this recipe? Flour, water, salt and butter won’t rise unless you have something to cause it to ferment…

    Reply
    • Kate

      March 7, 2021 at 7:13 pm

      Just google puff pastry recipes. You don’t use yeast in them. Ever.

      Reply
  14. V

    November 19, 2018 at 2:06 pm

    5 stars
    The puff pastry came out very well. I was slightly skeptical due to its color(dark brown) but it came out wonderfully. There were distinct layers and a flakey crust. The only gripe I have is that the dough became very very sticky, very fast. I allowed it to thaw in the fridge overnight and used it straight from the fridge. I ended up with a gooey dough within 5 minutes of working with it as fast as I possibly could. Any ideas on how to mitigate the sticky dough?

    Reply
    • Monica

      August 22, 2019 at 2:32 pm

      Working with einkorn can be very tricky/sticky. Especially when living in a more humid climate (I do). I can say when working with a yeast einkorn dough, using oil instead of flour on your cooking surface and dough can make things way more manageable. I know it may sound weird and messy, but it really works and saves some frustration. Just be sure to thoroughly oil your work surface first. I also find wearing nitrle gloves can help as well to avoid sticking. As for this type of recipe, maybe chill your rolling pin too? Also, a marble rolling pin can help to keep things cool if you have one. If you do live in a humid/hot climate, try putting the dough/butter in the coldest part of your fridge, or maybe even thw freezer if you need to. If you do freeze it, maybe only do 20 minute increments instead. Hope this is helpful.

      Reply
  15. Josephine Stratton

    December 27, 2018 at 4:29 pm

    5 stars
    This recipe is great. I used it to make European sausage rolls. Soooo good. Thank you!!

    Reply
  16. Josephine

    December 27, 2018 at 4:31 pm

    5 stars
    Also wanted to say that yes the dough gets sticky real quick. I just put a bunch of flour on the counter and use a dough spatula to get enough flour in between the surface and the dough and it’s fairly easy to mold.

    Reply
  17. Carmena

    February 22, 2019 at 11:55 pm

    When you bake the puff? How long and what temp?

    Reply
  18. Maria Yearout

    September 12, 2019 at 10:56 pm

    I’m so glad to have found your recipe! Einkorn has changed my husband’s life. I was wondering what you think about adding yeast a la croissant dough to make Einkorn croissants?

    Reply
  19. CToth

    December 12, 2019 at 6:09 pm

    5 stars
    A++++ Wow!!! That’s about all I can say, just wow!! I made this puffed pastry and it is AMAZING. Everything I could have hoped for and more. I followed your instructions exactly and this pastry is so much more flakier and better tasting than anything I have made before. I am soo excited, it turned out perfect! I made some cinnamon pinwheels, baked at 400 for 15 mins and I am just blown away at all the flaky buttery layers. I was literally jumping up and down when I pulled them out of the oven.
    You had me when you mentioned Stewart wiping the buttery crumbs from his beard. Thank you for your detailed instructions – they are totally worth the time and effort. Your Einkorn puffed pastry recipe is a life changer!
    Much gratitude and appreciation.

    Reply
  20. Liza

    March 26, 2020 at 6:33 am

    Will you please post a video showing us how to do this?

    Reply
  21. Amber

    April 3, 2020 at 5:34 pm

    I’m excited to try this puff pastry. I’ve been baking and cooking with Einkorn for quite some time now. I love it. I am curious if you’ve ever considered trying croissants with einkorn? It’s a similar process as making puff pastry as far as rolling the sheet of butter into the dough. Anyway thanks for this recipe again.

    Reply

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