Directions

1. Add the Kodiak mix to the bowl of a food processor fitted with an ‘S’ blade.
2. Add 3/4 cup of the butter to the processor and pulse until butter is blended in fully.
3. Add the remaining 1/4 cup butter and pulse 3-4 times.
4. 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.
5. Place the dough on a lightly floured surface and knead lightly about 10 times.
6. 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. 
7. Wrap in plastic wrap and refrigerate for at least 2 hours.
8. 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.