Whole Wheat Puff Pastry

Method

1. 01

   Mix the lemon juice into the flour in a bowl using a spoon.

2. 02

   Mix in the flax seed oil.

3. 03

   Begin adding water and stirring until a fairly thick paste is formed that is approaching uniform consistency.

4. 04

   Flour a large cutting board and place the dough on it.

5. 05

   Flour a rolling pin and roll out the dough to about 1/4 to 1/2 inch thickness.

6. 06

   Cut 1/4 of the margerine into small cubes and dot them over 1/3 of the oblong of dough.

7. 07

   Fold the one third where the butter is over the butter to the center.

8. 08

   Fold the other end over from the far side and then lift up and flip the dough until it is seam side down.

9. 09

   Place in the refrigerator for about 5 to 10 minutes.

10. 10

    Continue to roll out the dough, add more margerine, fold, and chill until all the margerine is gone.

11. 11

    You may need to reflour the cutting board and the dough to keep it from sticking.

12. 12

    Once all the margerine is in, continue to roll and fold a few more times with chilling in between every other roll.

13. 13

    This will distribute the fat and make the crust puff up and be flaky.

14. 14

    Use the dough as you would any other puff pastry and bake in a 350 oF oven for about 30 minutes.

15. 15

    Note: a lot of margerine will ooze out so you should bake this in a lipped pan to avoid a mess in your oven.