Description
This Vegan Puff Pastry recipe creates a flaky, buttery dough perfect for various plant-based baking needs. Made with vegan butter and simple ingredients, this pastry involves multiple folds and rest periods to develop layers without any animal products, making it a delicious and versatile option for vegan cooks.
Ingredients
Scale
Pastry Ingredients
- 200 g vegan butter (block-style), frozen for at least 1 hour
- 240 g all-purpose flour
- ¾ teaspoon sea salt
- 120 ml ice cold water (adjust as needed by about 10 ml)
Instructions
- Weigh Ingredients: Use a digital scale to weigh all ingredients precisely and review the recipe thoroughly before starting.
- Freeze and Shred Butter: Freeze the vegan butter block for at least 1 hour or overnight. Grate the butter into shreds, placing half back into the freezer to keep cold.
- Make Dough: Combine half of the butter shreds, flour, and sea salt in a large mixing bowl. Rub the butter into the flour with fingertips until a crumbly texture forms.
- Add Water: Pour approximately 100 ml of ice-cold water into the mixture and bring it together; add an additional 20 ml if needed to form a firm, tacky dough, not wet.
- First Rest: Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 30 minutes.
- First Fold: On a floured surface, roll the dough into a large rectangle about 12-14 inches by 8-10 inches. Lightly dust with flour as needed to prevent sticking.
- Butter Layer and Fold: Sprinkle half of the remaining grated butter over two-thirds of the rectangle. Fold one-third of the dough into the center, then fold the remaining third over this first fold, like an envelope.
- Second Fold: Rotate the dough 90 degrees and roll out into a rectangle approximately 12-14 inches by 6-8 inches.
- Second Butter Layer and Fold: Sprinkle the remaining grated butter over two-thirds of the rectangle, then fold as before in thirds, like an envelope.
- Second Rest: Wrap the dough in plastic wrap again and chill in the fridge for 1 hour.
- Third Fold: Turn dough 90 degrees, roll into a rectangle roughly 12-14 inches by 6-8 inches, then fold into thirds again.
- Third Rest: Cover and refrigerate the dough for 30 minutes.
- Fourth and Fifth Folds: Repeat the folding and resting steps two additional times following the previous process.
- Final Rest: Cover and refrigerate the dough for at least 2 hours or preferably overnight before using in your recipes.
Notes
- Freezing the vegan butter is essential to maintain the proper flaky layers in the puff pastry.
- Use ice-cold water to help keep the dough cool and prevent butter from melting during mixing.
- Lightly dust the work surface and dough with flour to prevent sticking, but always knock off any excess flour before folding to avoid dryness.
- Patience is key: multiple folds and chilling times develop the signature flaky layers.
