Vegan Puff Pastry (double batch)
This Vegan Puff Pastry is as buttery and flaky as what you're used to! This simple foolproof recipe goes together quickly and will be the base for many of your vegan dishes both sweet and savory.
Equipment
- parchment paper
- Rolling Pin
Ingredients
Detrempe (makes double batch)
- 3 5/8 cups flour, sifted
- 1/2 cup neutral oil or frozen vegan butter
- 1/2 cup water, cold
- 1/2 tsp sugar
- pinch sea salt
Butter/Shortening block for lamination (double batch)
- 21.5 tbsp cold shortening or vegan butter
Instructions
Step One - Make the dough: (detrempe)
- Make the dough (detrempe): Mix all the ingredients together in a bowl and make a rough dough. Keep the dough a bit dry – don’t add too much water. This will help you get lovely layers later on. Keep mixing until you the bowl is smooth on the inside. Transfer to your workspace and knead the dough for 4 minutes using the heel of your hand. Then form into a soft ball.
Step Two - Make the butter/shortening block
- Measure your parchment paper 15cm x15cm (6″x6″). Cut the chilled butter / shortening into chunks and arrange them on parchment paper. Fold the sheet along the lines. With your rolling pin, press down and roll out your butter/shortening block. Don’t roll it past the edges! Put the butter / shortening block in the refrigerator until you’re ready to use it.
Step 3 - Add the butter/shortening block to the dough
- Remove the détrempe from the fridge. Roll it out, trying to create a rectangle twice the size of the butter. (In my case, the length of the butter is 15cm (6″), so I rolled out the détrempe to 30 cm (12″), which is twice as long plus a little extra, so there’s enough for the cover). While rolling, flip the détrempe occasionally.When you get a rectangle that has the same width as the butter/shortening but twice as long, the détrempe is ready. Remove the butter/shortening block from the fridge. Place the butter/shortening at the center of the détrempe.Wrap the détrempe around the butter/shortening and close the edges well. The dough is now ready for rolling and folding.
Step 4 - Roll, Fold, and Turn (lamination)
- First Turn (7 layers – Wallet Fold) The next day (or whenever you’re ready), remove the rough dough with the butter block and place it on your workspace. Roll it out to 50cmx20cm (20″ x 8″) to 1.5 cm (1/3″) thickness. Roll the dough up, down, up, down, and then flip it. Flour the surface lightly, but only if it’s needed. Fold one side on 2/3 of the dough and then fold the rest. This gives you a folded dough with three layers, commonly a ‘wallet fold.’ Straighten the margins. Turn 90°.Cover in plastic wrap. Keep in the fridge for half an hour or even longer during summertime.
- Second Turn (50 layers – Double Book Fold) – Time to roll, fold, and flip for the second turn. Roll the dough out to 50cmx20cm again. Fold one side on 1/4 of the dough and then fold the other side the same. Fold both sides over to form a ‘book fold.’ Turn 90° and refrigerate for 30 minutes.
- Third Turn (73 layers – Wallet Fold) – Remove the dough from the refrigerator. Roll the dough out to 50cmx20cm and do another ‘wallet fold’ this time. Turn 90° and refrigerate for 30 another 30 minutes.
- Voilà! Your dough is ready to use. As you can see in the photo above, you’ll be able to see the layers of butter/shortening easily. You can ‘turn’ your puff pastry dough as often as you want. We usually “turn’ it 3 times with a double book fold as the 2nd turn. Once your puff pastry dough is fully turned and chilled you can start making whatever pastry you want: sweet or savory.
- Then pop your puff pastry in the oven at 430° for 20 minutes and then lower the oven to 350 so it the layers will all cook through. You should easily be able to see the separate layers. Now you have a puff pastry
Notes
Notes:
- You must keep your puff pastry dough chilled. This will ensure you will get those crispy, flaky layers. Chill your puff pastry dough for at least 30 minutes between rolls and turns.
- Don't use too much flour. Flour on your dough will actually prevent it from rising.
- There are three basic "turn" types for puff pastry: 1) single turn (wallet fold) 2. Double turn (book fold). 3. Combination turn: This method involves combining single and double folds. It is important not to give the pastry too many turns because too many layers will break down the layers of fat and dough, making it more like shortcrust pastry. However, too few layers will result in coarse layers of pastry that will perhaps also give uneven lift and allow the fat to run out during baking.
- There are three basic types of puff pastry: 1. French, which is the one we use 2. English 3. Scotch
Tried this recipe?Let us know how it was!