This gluten-free vegan puff pastry dough is flaky and buttery, just like the kind in the grocery story. It's fun to cook with, and the perfect dough for wellingtons, tarts, and turnovers.
3tablespoonsvegan butter(42 grams), cold and cut into cubes
10tablespoonsvegan butter(141 grams), frozen and shredded
½-⅔cupice cold water (118-156 ml)
Instructions
Combine the flour, salt and sugar in a large mixing bowl.
Add the cubed cold butter and toss to coat with flour. Use a fork or pastry cutter to cut the butter into the flour until it resembles coarse crumbs.
Add half of the cold water to the flour mixture. Toss together to incorporate.
Add the remaining water a little at a time until you get a shaggy dough that may have a few small bits of dry flour. The dough should be able to hold together but not feel wet.
Knead the dough a little bit to form a dough ball with a smooth exterior.
Shape the dough into a square about 1 inch thick and wrap in plastic wrap. Refrigerate for at least 1 hour.
Use a box grater to shred 10 Tablespoons of vegan butter. Place the shredded butter in the freezer while the dough is chilling.
Remove the chilled dough from the refrigerator and unwrap. Place on a lightly floured surface. Using a little flour on your rolling pin, roll out to a rectangle about 6 inches by 12 inches.
Sprinkle half of the frozen butter shreds over the top 2⁄3 of the rolled out dough surface.
Fold the bottom third of the dough up and over the butter in the center.
Fold the top third of the dough down and over the first flap, creating a letter fold.
Rotate the dough 90 degrees and roll out to a rectangle again, 6 inches by 12 inches.
Repeat the process with the remaining frozen butter. Fold the dough into another letter fold. Press down on the dough a little to seal the edges. Wrap the dough in plastic wrap and place in the freezer for 15 minutes.
Remove the chilled dough from the freezer. It should be cold, but not frozen. The dough needs to be stiff enough that it doesn’t sag when you hold it.
Remove the plastic wrap and roll the dough out to a 6 inch by 12 inch rectangle. Repeat the letter fold, folding the bottom third up first and then folding the top third down. Rotate and repeat for a second letter fold.
Wrap the dough in plastic wrap and freeze for another 15 minutes.
After the second chill, the dough is ready to use. If you’re not going to use it right away you can move it from the freezer to the refrigerator and store for 1-2 days. Or roll the dough out to 1⁄4” thick and wrap well with plastic wrap. Place in a freezer bag and freeze for later use.
Before using, cut about 1⁄4” inch off the edges of the dough to reveal the layers, this will create the puff pastry look when baked.
Freeze dough or pastries before baking to keep the dough really cold.
Notes
Store in an airtight container, or wrapped in plastic wrap. Will last in the fridge for up to 2 days, or in the freezer for up to 3 months.