Making vegan puff pastry dough from scratch is easier than you think using this fool-proof cheat method. Enjoy some crispy, flaky goodness in half the time!
Traditional puff pastry is made by encasing a slab of butter in a basic dough made with flour, water, butter and salt. Then the block is rolled and folded at least 4 times, chilling for 30 minutes between each fold.
The whole process takes at least 4 hours!
To cut down on the lengthy process, I used a technique that includes folding in shreds of frozen vegan butter between layers of dough. The dough is then rested for an hour then rolled and folded twice with a final 15 minutes resting time.
The method was adapted from Paul Hollywood’s recipe for quick puff pastry. By using frozen instead of just chilled vegan butter, this allows more time to roll and fold the pastry dough without chilling too many times.
The dough may not rise as high as puff pastry made using the traditional method but the result is just as crispy, flaky and satisfying.
Homemade dairy-free puff pastry is also cheaper than storebought and it only requires 4 ingredients! Here are some FAQs and answers to help you along the way:
Can I use solid coconut oil to make puff pastry?
Personally I haven’t tried using coconut oil to make puff pastry. Although coconut oil solidifies when it’s cold, it also melts rather quickly at room temperature.
Currently, I live in the Caribbean where it’s warm pretty much all year round. Coconut oil would be difficult to work with as it could melt rather quickly during the rolling and folding steps.
It’s key to keep the butter as cold and solid as possible while making the dough. While baking, the solid pieces of vegan butter will melt releasing steam, causing the pastry to rise or “puff up”. This also leaves tiny pockets throughout the layers of dough, giving it the desired flakiness.
I recommend using a stick form of vegan butter. Earth Balance Vegan Buttery Sticks would work well in this recipe. Don’t go for spreadable vegan butter or margarine. They have a higher amount of water which could result in a less flaky and more gummy or tougher result.
At what temperature should I bake vegan puff pastry?
The temperature used to bake vegan puff pastry dough depends on the individual recipe. Generally, puff pastry needs to be baked at a high temperature (400°F/205°C) for about 10 minutes for best results.
The high temperature allows the butter to melt and release steam quickly to rise the pastry before the dough sets up.
At a lower temperature, puff pastry will fall flat, squeezing out the butter which could result in a tougher, oily mess. Be sure to preheat the oven and try not to open the oven door while the puff pastry is baking.
How to store vegan puff pastry dough
Wrap puff pastry dough airtight in plastic wrap or place in a zip lock bag and store in the fridge for up to 2 days or in the freezer for up to 2 months.
When ready to use, thaw in the fridge overnight or at room temperature for about 20 to 30 minutes until it is pliable enough to roll out.
If the pastry dough is too cold, it will crack while rolling. If it is too warm, the butter will melt and it may not rise well while baking.
How much vegan puff pastry dough does this recipe make?
This recipe makes a little over 500g/1lb of puff pastry dough. This should be enough for two 9-inch top pie crusts. I used this puff pastry dough to top my Vegan Mushroom Pot Pie. The flaky pastry paired with the rich, creamy filling makes it quite a treat!
I wouldn’t recommend using puff pastry as a base for large, filled pies such as apple pie, as the filling could weigh down the base and not allow it to puff up as much. This defeats the purpose of making puff pastry.
What can I do with leftover vegan puff pastry?
Leftover puff pastry or strips can be baked and eaten as a snack served plain or with a dip. You can even sprinkle them with shredded vegan cheese, garlic butter and herbs or cinnamon sugar.
I HIGHLY recommend watching the recipe video which shows the whole process from start to finish. It’s inside the printable recipe card. Just scroll down!
More easy vegan recipes:
Vegan Puff Pastry Dough with Easy “Cheat” Method
- 1 stick vegan butter, (½ cup/113g – frozen)
- 2 cups all-purpose flour, (250g)
- 1 tsp salt, (5g)
- 2 tbsp softened vegan butter, (30g)
- ½ cup plus 1 tbsp water, (130ml)
- Grab a box grater and using the largest side, shred the frozen vegan butter onto a plate. Place in the freezer while you make the dough.
- In a large bowl, combine the flour and salt. Then add the softened vegan butter, mixing with a fork until it resembles breadcrumbs.
- Gradually stir in the water and continue mixing until all the flour starts to come together. You can use your hands at this point to help form the dough. It will look dry at first but keep pressing the dough together until the bowl looks fairly clean.
- Lightly flour a clean surface and knead the dough, using your hands, for about 4 minutes until it is soft and smooth. Shape into a ball and cover with plastic wrap. Rest in the refrigerator for 15 minutes.
- Roll out the dough into a rectangle about a 1/4 inch/6mm thick. Remove the vegan butter shreds from the freezer. Lightly dust your fingertips with flour and add half the shreds to 2/3 of the dough. Add the remaining butter shreds back into the freezer.
- Fold over the top third of the dough (without any butter shreds) then fold the bottom third, forming a wallet fold. Always brush away any excess flour while folding to help create a lighter product. Make a 1/4 turn with the dough and roll lengthwise into the shape of a rectangle about a 1/4 inch/6mm thick. Add the remaining vegan butter shreds to 2/3 of the dough and repeat the wallet folding step.
- Seal the openings to keep the butter shreds from falling out of the dough then cover with plastic wrap and rest in the fridge for at least 1 hour. It can also be left overnight.
- Once rested, repeat the rolling and folding step twice to create more layers in the dough. Then wrap the dough with plastic wrap and rest in the fridge for at least 15 minutes.
- At this point, the dough the ready for use but if you’d like to create even more flaky layers, you can repeat the rolling and folding step two more times, then rest for another 15 minutes. I used this dough to top my Vegan Mushroom Pot Pie and it worked really well!
Full Recipe Video
- Wrap the puff pastry dough airtight in plastic wrap or place in a zip lock bag and store in the fridge for up to 2 days or in the freezer for up to 2 months.
- When ready to use, thaw in the fridge overnight or at room temperature for about 20 to 30 minutes until it is pliable enough to roll out.
- Check the post for more frequently asked questions and answers.
- If you’d like more easy homemade recipes, try this Vegan Gnocchi recipe. Made from scratch with 4 basic ingredients!
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