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SWG Puff Pastry dough is something that is made at home. The following is the recipe provided in this website:
1¾ cups flour ( SWG, quinoa, spelt, rice, buckwheat)
½ tsp. salt
½ cup oil (olive, canola, hazelnut, almond, chia seed,
flaxseed, macadamia)
3 Tbsp. ice-cold water
In a large bowl, mix together the flour and salt.
Pour in the oil and water. Using a fork, mix all ingredients together. When the mixture starts to form a solid mass, finish incorporating the flour by kneading gently and minimally, keeping the dough sticky, rough, and light.
Form the dough into a ball, kneading as little as possible. Flatten the ball slightly, then cut a cross halfway through the dough.
Wrap the dough in wax paper. Refrigerate for at least ½ hour. Keep refrigerated until used.
To make a puff pastry sheet, place the chilled dough between two sheets of wax paper, and roll out with a floured rolling pin until it reaches the desired thickness (commonly used thicknesses range from ⅛-¼ inch).Per Serving: ½-1 Carb, 0 Protein, 3-6 Fat
Preparation Time: 10 minutes+30 minutes
Difficulty Rating: 1
Makes: 1 sheet ⅛ inch thick X 12 square inches
Serving Size**: 4-6 square inches
Serves: 4-9
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