Vegan Puff Pastry Recipe

I have made puff pastry from scratch a few times, and I am always so happy when I do. Although it takes quite a bit of time to make, the end result is so worth it. I know that there are stores that sell vegan puff pastry, but I recently purchased the Miyoko’s Cultured Vegan Butter , and I wondered if I could develop a puff pastry recipe that would fool those die hard butter fans. Here’s a recipe for all you pastry enthusiasts, it takes two days, but it is so much fun to make and also is so delicious. Bon appetit!

Ingredients:

1.5 cups or 6.4 oz of all-purpose unbleached flour

1/4 tsp of salt

cold water with ice cubes

1 box of Miyoko’s Vegan Butter - 8oz COLD

Put flour and salt on a large board. Grate 1 oz of the vegan butter onto the flour mixture (the butter should be cold). Mix together with hands, use a bench scraper if necessary. Start to add cold water 1 tablespoon at a time, I used 9 tablespoons of water. It depends on the humidity in your kitchen. Dough will be scraggly, just keep mixing and begin to knead. Knead for about 8 minutes, dough will be tough but smooth. Wrap dough and put into fridge for 30 minutes to rest. Take rest of vegan butter (about 7 ounces) and cut even slices and put onto parchment paper. Try to make an even square, I got a square 6.5 x 6.5 inches. Use rolling pin to even out butter, put butter package into freezer.

After dough has rested, take out of the fridge and roll out into a rectangle slightly larger than double the size of the butter block. Take butter block out of freezer, put on one side of the dough and fold remaining side of the dough over butter, pinch seams well. Take the dough and wrap well with plastic wrap, put into freezer for 15 minutes then the fridge for 45 minutes. The vegan butter is very soft, so I found that I had to freeze and keep cool for an hour in-between the dough turns.

envelope fold

Take dough out of fridge and make sure your board is lightly floured. Have your rolling pin, dough scraper and pastry brush handy. Roll out dough into a rectangle, about 14in x 7 or 8 in. Work quickly so butter doesn’t melt. Make small marks by dividing the dough into 3 even parts, fold dough - like a letter - into a smaller rectangle. Please see photos below if you do not understand. Brush off excess flour, and refrigerate for 1 hour. You will repeat this process 2 more times, each with an hour rest in the fridge in between. When you are done folding the layers 3 separate times, keep in fridge before using in a recipe. The dough needs a 5 hour minimum to overnight fridge rest before using.