Vegan Puff Pastry (Without Butter)

Ingredients

• All-purpose flour (Quantity estimated for 650g yield (approx. 250-300g))
• Firm plant-based butter (At least 74% fat; do not use spreadable margarine)
• Water (Cold)
• Salt (To taste)

Steps

1. 1

   Combine the flour and salt in a large mixing bowl or on a clean work surface.

2. 2

   Gradually add the cold water to the flour, mixing until a rough dough (détrempe) forms. Do not overwork the dough; it should just come together.

3. 3

   Shape the dough into a ball, cut a cross on top, wrap in plastic, and let it rest in the refrigerator for at least 30 minutes to 1 hour.

4. 4

   Prepare the firm plant-based butter by flattening it between two sheets of parchment paper into a square shape. Ensure it remains cold but pliable.

5. 5

   Roll out the chilled dough into a square larger than the butter block. Place the butter block in the center of the dough at a 45-degree angle (like a diamond).

6. 6

   Fold the corners of the dough over the butter to completely encase it, sealing the edges firmly.

7. 7

   Roll the dough out into a long rectangle and perform the first 'turn' (folding the dough like a letter into thirds).

8. 8

   Rotate the dough 90 degrees and repeat the rolling and folding process.

9. 9

   Wrap the dough and let it rest in the refrigerator for at least 1 hour between every two turns. Repeat until you have completed the standard 6 single turns or equivalent double turns.

10. 10

    Allow the finished pastry to rest for a final period (total rest time 6 hours) before rolling out for use in your desired recipe.

Notes

It is critical to use a firm plant-based butter with at least 74% fat content to achieve the necessary lamination. If the butter is too soft or has too much water content, the layers will merge rather than flake. The dough can be frozen for future use.

Nutrition per serving

• vegan
• puff pastry
• baking
• basics
• dairy-free
• french cuisine
• dough