Vegan Puff Pastry

5 from 5 votes

This vegan puff pastry from scratch is a flaky, buttery pastry perfect for sweet and savory creations. In this step-by-step guide, you'll learn everything you need to create the ideal pastry that can be used in various baking settings.

Prep Time15

Cook Time25

Chill3

Total Time3 40

Course: Baking

Cuisine: French

Diet: Vegan

Servings:

Calories: 205kcal

Author: Alison Corey

Ingredients

2 ½ cups all-purpose flour
½ teaspoon salt
1 cup vegan butter cold and cut into cubes
1 cup ice cold water

Instructions

Prepare the Vegan Butter: Ensure your vegan butter is cold from the refrigerator. This is crucial for creating layers in your puff pastry. Cut the vegan butter into small cubes and return them to the fridge while you prepare the dough.
Mix the Dough: Combine the all-purpose flour and salt in a mixing bowl. Add the cold-cold vegan butter to the flour mixture. Use a pastry cutter, fork, or fingertips to work the butter into the flour until you have a crumbly texture with pea-sized bits of butter.
Incorporate Ice Water: Add ice-cold water to the flour-butter mixture about ¼ cup at a time. Mix gently with a fork until the dough comes together. Be careful not to overwork the dough; you want it shaggy. Turn the dough onto a floured surface and lightly knead it a few times until it forms a cohesive ball.
Create the Layers: Roll out the dough into a rectangle about ½ inch thick. Fold the bottom third of the dough up, and then fold the top third down as if folding a letter. This creates the first set of layers. Rotate the dough 90 degrees and repeat the rolling and folding process. This is the second fold.
Chill the Dough: Wrap the folded dough in plastic wrap and refrigerate it for at least 30 minutes. This allows the gluten to relax and the butter to firm up again.
Repeat the Folding: Remove the dough from the refrigerator and repeat the rolling and folding process (two more folds) described in step 4. Wrap the dough and refrigerate for another 30 minutes.
Final Folding: Perform two more rolling and folding sets for six folds. This creates numerous layers in your puff pastry.
Shape and Use: After the final fold, your vegan puff pastry is ready to use. Roll it out to the thickness you want for your recipes. Bake according to your recipe's instructions. Puff pastry can be used for sweet and savory dishes like turnovers, tarts, and strudles.

Video

Notes

Tips for Making Vegan Puff Pastry Dough

Cold ingredients are crucial for successful puff pastry. Keep your vegan butter, water, and even utensils as cold as possible to prevent the fat from melting prematurely.

Select a high-quality vegan butter or margarine with a fat content similar to dairy butter. This will ensure the right texture and flavor in your pastry.

Mix the dough gently and avoid overworking it. Overmixing can develop gluten, leading to a tough pastry.

Handle the dough as little as possible to prevent the fat from melting into the flour prematurely.

Allow the dough to rest in the refrigerator between folds. This helps relax the gluten and allows the pastry to puff properly.

Roll the dough evenly to ensure uniform layers. Use a ruler or pastry guide to maintain consistency in thickness.

Use minimal flour when rolling out the dough to prevent excess dryness.

Ensure even lamination (the folding of butter and dough layers) by folding precisely and without gaps.

Chill the dough for at least 30 minutes between each fold. This keeps the fat cold and allows for proper layering.

When folding the dough, be gentle but firm. Avoid pressing down too hard, which can compress the layers.

Rotate the pastry during baking to ensure even rising and browning.

Don't rush the process. Take your time with each step, as patience is key to achieving the perfect puff pastry.
Puff pastry will last for up to 4 days in the refrigerator and 2-3 months in the freezer.

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