<![CDATA[Pastries]]> http://www.veganbaking.net/ <![CDATA[Pastries]]> http://www.veganbaking.net/images/stories/logo.png http://www.veganbaking.net/ http://www.veganbaking.net/recipes/pastries/kimchi-puff-pastry-with-shiitake-mushrooms-and-pine-nuts <![CDATA[Vegan Kimchi Puff Pastry with Shiitake Mushrooms and Pine Nuts]]> http://www.veganbaking.net/recipes/pastries/kimchi-puff-pastry-with-shiitake-mushrooms-and-pine-nuts
Kimchi Puff Pastry with Shiitake Mushrooms and Pine NutsI’m a huge fan of kimchi because it adds a fascinating crunch and a savory spicy flavor to whatever you pair it with. It seems as if kimchi is one of those foods that becomes more than the sum of its parts after it ferments to perfection. Napa cabbage provides the crunch but also is rich in glutamates, the compounds that are responsible for savory favors, otherwise known as umami. There had to be a reason why napa cabbage is always part of kimchi!
 
Recently I incorporated kimchi into vegan butter for an increased depth of flavor. The kimchi flavor was less apparent but the butter had a complex flavor unlike anything I’ve tasted. What if I made a puff pastry out of Kimchi Vegan Butter that was designed to deliver a one-two punch of flaky butteriness and savory flavors that even the most die hard meat eaters would love? The result is Kimchi Puff Pastry with Shiitake Mushrooms and Toasted Pine Nuts. This recipe may look a little daunting but it’s easy if you split it into several nights and refrigerate it as you go. I usually make the Kimchi Vegan Butter and mushrooms one night, prepare the puff pastry and give it a turn or two on the second night and prepare and bake them on the third night.
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I’m a huge fan of kimchi because it adds a fascinating crunch and a savory spicy flavor to whatever you pair it with. It seems as if kimchi is one of those foods that becomes more than the sum of its parts after it ferments to perfection. Napa cabbage provides the crunch but also is rich in glutamates, the compounds that are responsible for savory favors, otherwise known as umami. There had to be a reason why napa cabbage is always part of kimchi!

Combining puff pastry, kimchi and Vegan Butter

Recently I incorporated kimchi into vegan butter for an increased depth of flavor. The kimchi flavor was less apparent but the butter had a complex flavor unlike anything I’ve tasted. What if I made a puff pastry out of Kimchi Vegan Butter that was designed to deliver a one-two punch of flaky butteriness and savory flavors that even the most die hard meat eaters would love? The result is Vegan Kimchi Puff Pastry with Shiitake Mushrooms and Toasted Pine Nuts. This recipe may look a little daunting but it’s easy if you split it into several nights and refrigerate it as you go. I usually make the Kimchi Vegan Butter and mushrooms one night, prepare the puff pastry and give it a turn or two on the second night and prepare and bake them on the third night.

While we're at it, where'd I put those shiitake mushrooms and pine nuts?

In addition to the kimchi puff pastry I opted for shiitake mushrooms because they contain more glutamates than any other mushroom. Pine nuts sprinkled on top toast to perfection while baking which adds one more layer of richness. This hors d'oeuvre holds its own at parties where you don’t want people to take one bite and figure “this must be the food item that the vegan brought.” They’ll be coming back for seconds and it’ll be your little secret. Find out How to Make Vegan Kimchi yourself if you want to really pull out all the stops.

Find more Savory recipes on Veganbaking.net
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Vegan Kimchi Puff Pastry with Shiitake Mushrooms and Pine Nuts Recipe

2 cups (430 grams) Kimchi Vegan Butter, This is two batches of the Kimchi Vegan Butter recipe. You'll have ¼ cup left over to use for other food projects (ie: toast)
 
2 Tablespoons vegetable oil
4 cups shittake mushrooms, chopped into ¼ inch pieces
½ cup onion, chopped into ¼ inch pieces
2 teaspoons shiro miso
 
4 cloves garlic, minced
 
2 Tablespoon rice wine vinegar
¾ teaspoons umeboshi plum vinegar (optional)
 
¼ chopped pine nuts

1) Prepare the Vegan Butter

Prepare the Kimchi Vegan Butter.

Kimchi Vegan Butter

2) Prepare the puff pastry

Prepare the puff pastry dough as directed, using Kimchi Vegan Butter as the butter block.

3) Prepare the shiitake mushrooms

Add the vegetable oil to a skillet placed over medium heat and heat until hot. Add the mushrooms, onions, miso and saute for 5 minutes while stirring frequently. Add the garlic and saute for another 4 minutes. Stir in the rice wine vinegar and umeboshi plum vinegar to deglaze and saute for 1 more minute. Remove the ingredients from heat and place them in an airtight container in the refrigerator.

4) Cut the puff pastry to size

Preheat your oven to 375F (191C). Roll puff pastry to 15 x 15 inches. Cut the puff pastry with a dough cutter or pizza cutter so it’s in 3 inch squares. You should have 4 cuts in each direction.

5) Place the puff pastry squares on your baking sheets

Place 7 to 8 squares on each baking sheet, taking care to lay the dough on the side that was previously facing up. Flipping the dough on it's other side ensures that the best side of the dough is on the outside and the pastries look as good as possible. When you’re done with one sheet, place it in the refrigerator while you work on the next one. If your puff pastry dough starts to melt and become gooey at any point in preparation, place it in the freezer for about a half hour so the fats re-solidify.

6) Place the mushroom filling on the puff pastry squares, followed by pine nuts

Remove one of the baking sheets from the refrigerator. Place 2 Tablespoons of filling in the middle of one of the dough squares and top them with a dusting of pine nuts.

7) Bake your kimchi puff pastry to perfection

Bake for 30 to 35 minutes or until they're golden, making sure to rotate the baking sheets 180 degrees halfway throughout the baking duration. It’s normal for some fat to ooze out during baking. After they’re removed from the oven, use a spatula to transfer them to a cooling rack. Serve warm. If you’re serving these pastries after they have cooled, place them in a 400F (204C) oven for about 15 minutes to re-crisp them before serving. Re-crisping puff pastry before serving is really important. If you don’t re-crisp them they’ll taste mushy and all that work preparing your puff pastry won’t be appreciated.
 
Kimchi Puff Pastry with Shiitake Mushrooms and Pine Nuts will keep in an air tight container at room temperature for about 1 week. This recipe makes 15 pieces of Vegan Kimchi Puff Pastry with Shiitake Mushrooms and Pine Nuts.

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]]> Tue, 06 Sep 2011 01:30:35 +0000 755 2011-09-06 http://www.veganbaking.net/recipes/pastries/flaky-apple-turnovers <![CDATA[Flaky Vegan Apple Turnovers]]> http://www.veganbaking.net/recipes/pastries/flaky-apple-turnovers Flaky Vegan Apple TurnoversApple Turnovers are perhaps one of the rare baked treats that suit the season any time of year. Perhaps the sweet, gooey apple paired with buttery, flaky puff pastry being one of the ultimate flavor combinations is why. This vegan treat would hit the spot on a cold winter morning, a hot summer day, or as a midnight snack. Put leftovers in the toaster oven for a few minutes to make them taste like they just came out of the oven. For the ultimate dessert, top it with some Vegan Vanilla Ice Cream and Vegan Caramel Sauce. {loadposition share}Flaky Vegan Apple Turnovers

Apple Turnovers are perhaps one of the rare baked treats that suit the season any time of year. Perhaps the sweet, gooey apple paired with buttery, flaky puff pastry being one of the ultimate flavor combinations is why. This vegan treat would hit the spot on a cold winter morning, a hot summer day, or as a midnight snack. Put leftovers in the toaster oven for a few minutes to make them taste like they just came out of the oven. For the ultimate dessert, top it with some Vegan Vanilla Ice Cream and Vegan Caramel Sauce.

Find more Apple recipes on Veganbaking.net
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Flaky Vegan Apple Turnover Recipe

1 recipe of Vegan Puff Pastry or store bought puff pastry

For the Apple Filling

4 Granny Smith apples or other apples suitable for baking
1 ½ cups sugar
1 teaspoon lemon juice
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt

For the Cinnamon Sugar

¼ cup sugar
1 teaspoon cinnamon

Or use Vegan Caramel Powder

1) Roll the dough

Line 2 baking sheets with parchment paper. Roll the dough on a liberally floured surface to a 20 x 15 inch rectangle. Use a pizza cutter to trim the edges so they're straight. Discard the extra dough.

Roll the dough out to 20 x 15 inches

Trim the edges so they're straight

2) Cut the vegan puff pastry to size

Make subtle marking cuts at 5 inch intervals with a ruler throughout the rectangle so it's sectioned off into 12 squares. Cut the dough into 12 squares via the marking cuts you've made.

Make markings so it's sectioned off into 12 squares

3) Transfer the puff pastry pieces to your baking sheet

Place 6 squares on each baking sheet, taking care to lay the dough on the side that was previously facing up. Flipping the dough on it's other side ensures that the best side of the dough is on the outside and the turnovers look as good as possible. Place the baking sheets in the refrigerator while you're making the filling.

Place 6 squares on each baking sheet

4) Make the turnover filling

Peel and core the apples. Shred them with a food processor large shred attachment or by using the large holes of a box cheese grater. Add the apple to a medium mixing bowl and add the sugar, lemon juice, cinnamon, nutmeg and salt. Toss until well combined.

Prepare the apple filling

5) Press the juices out of the filling

Place a colander in a large metal bowl. Place the shredded apple in the colander and press down on the apple with the open palm of your hand to extract as much liquid as possible. Press down a few more times. The leftover juice can be stored for future use and used for anything from mix drinks to sweetening oatmeal. It's crucial that these juices are extracted from the apple to ensure that leakage is kept to a minimum during baking.

Press out the excess apple juice

6) Fill and fold the turnovers

Preheat your oven to 375F (191C). Remove one of the baking sheets from the refrigerator. Place 2 Tablespoons of filling in the middle of one of the apple squares. Moisten two adjacent edges with your finger dipped in water or the leftover apple juice. Fold the top portion over the filling, forming a triangle-shaped turnover. Ensure that the top layer of dough overlaps the bottom one by a few millimeters. Using the edge of a fork, crimp your way around the perimeter of the joined dough to seal. Repeat with the rest of the dough squares, including the next baking sheet in the refrigerator.

Fold the turnovers and crimp along the edges

7) Make the cinnamon sugar

In a small bowl, whisk together the sugar and cinnamon, if using.

8) Bake your vegan apple turnovers to perfection

Carefully brush or spray the turnovers with water. Sprinkle the cinnamon sugar or caramel powder over them until they're well coated. Bake them for 30 to 35 minutes or until they're golden, making sure to rotate the baking sheets 180 degrees halfway throughout the baking duration. Use a spatula to transfer them to a cooling rack. Serve warm. The turnovers will keep in an air tight container at room temperature for about 1 week. This recipe makes 12 Flaky Vegan Apple Turnovers.

Check out those layers!

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]]> Thu, 17 Mar 2011 05:00:00 +0000 721 2011-03-17 5 http://www.veganbaking.net/recipes/pastries/puff-pastry <![CDATA[How To Make Vegan Puff Pastry]]> http://www.veganbaking.net/recipes/pastries/puff-pastry Vegan Puff PastryI'm obsessed with vegan baking because unlike traditional cooking, there are nearly no limits or boundaries to creating completely new forms of food. Effectively harnessing your imagination is the only truly required skill. Developing this skill, as well as understanding the fundamentals of baking allows you to create true art forms. Then you get to eat them.

Puff pastry is a truly remarkable building block for vegan baking because of its versatility. It can be the basis of anything from flaky layers enveloping fruit, coiled into rolls such as sticky buns, or twirled into cinnamon and sugar twists.

Referred to in France as pâte feuilletée which means pastry made leaf-like, puff pastry is made of several hundred alternating layers of dough and fat. The water in the dough produces steam during baking that separates and lifts the layers into the puffy goodness that we know and love. This steam-assisted lift is known as chemical leavening. Puff pastry often gets a bad rap due to the many steps of preparation involved. Puff pastry can be a truly time intensive endeavor- if you let it. I recommend splitting the preparation into little pieces and working at it a little bit at a time over a few days. This way you'll only spend a total of about an hour on it. You also have the option of making your puff pastry and storing it in the freezer for a special occasion or for that day when you can no longer resist some sticky caramel cinnamon buns. {loadposition share}Vegan Puff Pastry

I'm obsessed with vegan baking because unlike traditional cooking, there are nearly no limits or boundaries to creating completely new forms of food. Effectively harnessing your imagination is the only truly required skill. Developing this skill, as well as understanding the fundamentals of baking allows you to create true art forms. Then you get to eat them.

Puff pastry is a truly remarkable building block for vegan baking because of its versatility. It can be the basis of anything from flaky layers enveloping fruit, coiled into rolls such as sticky buns, or twirled into cinnamon and sugar twists.

Referred to in France as pâte feuilletée which means pastry made leaf-like, puff pastry is made of several hundred alternating layers of dough and fat. The water in the dough produces steam during baking that separates and lifts the layers into the puffy goodness that we know and love. This steam-assisted lift is known as chemical leavening. Puff pastry often gets a bad rap due to the many steps of preparation involved. Puff pastry can be a truly time intensive endeavor- if you let it. I recommend splitting the preparation into little pieces and working at it a little bit at a time over a few days. This way you'll only spend a total of about an hour on it. You also have the option of making your puff pastry and storing it in the freezer for a special occasion or for that day when you can no longer resist some sticky caramel cinnamon buns.

Find more French-style recipes on Veganbaking.net
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Vegan Puff Pastry Recipe

For the puff pastry dough

1 ½ cups bread flour
1 ¼ cups all-purpose flour
1 ½ teaspoons salt

½ cup (107 grams) Regular Vegan Butter or non-hydrogenated stick margarine (not tub margarine) cut into ½ inch pieces

1 cup ice cold water
1 ½ teaspoons lemon juice

For the Vegan Butter square

1 ¼ cups (269 grams) Regular Vegan Butter or non-hydrogenated stick margarine, cut into 1 Tablespoon-size pieces and cold (do not use tub margarine)
¼ cup (54 grams) Vegan Shortening or store bought shortening (½ stick), cut into 1 Tablespoon-size pieces, cold
¼ cup all-purpose flour

For the dough wash

1 Tablespoon soy milk
1 Tablespoon amber agave syrup

1) Prepare the dough

In a medium mixing bowl, whisk together the bread flour and 1 ¼ cups of the all-purpose flour and salt.

If using an electric stand mixer

Add the flour and salt to the bowl of an electric mixer fitted with a paddle attachment. Add the Vegan Butter and mix until the dough forms a sticky ball, about 30 seconds. Scrape down the bowl and mix for another 30 seconds or until the butter pieces are no longer visible. Drizzle in the water and lemon juice and mix for another 30 seconds or until the dough forms a smooth sticky ball. If the dough is too wet and doesn't come away from the sides of the bowl, add up to ¼ cup of all-purpose flour in 1 Tablespoon increments until you get the desired texture.

If mixing by hand

Add the flour and salt mixture to a medium mixing bowl and whisk to combine. Use a pastry cutter to cut in the Vegan Butter until the mixture has pea-sized chunks of butter. Drizzle in the ice water and lemon juice and mix using the mixing spoon until just combined and the butter pieces are no longer visible. Transfer the mixture to a clean counter and quickly knead until the butter starts coming off in your hands, about 30 seconds.  If the dough is initially too wet, add up to ¼ cup of all-purpose flour in 1 Tablespoon increments until you get the desired texture.

2) Refrigerate the dough

Roll the dough into a ball and use a sharp knife to cut an X shape into the top, extending halfway through the dough. Cover with plastic wrap and refrigerate for at least two hours.

3) Prepare the Vegan Butter square

In a medium mixing bowl add the 1 ¼ cups Vegan Butter pieces, the half stick of shortening pieces, ¼ cup all-purpose flour and mix on low until just combined. Place the mixture on a sheet of plastic wrap and use a bench scraper to shape to a rough 6 inch square. Wrap the Vegan Butter square in the plastic wrap and shape it to a more accurate square. Refrigerate for at least one hour.

Fat Square

4) Make your puff pastry envelope

Place the dough on a lightly floured surface, coat your rolling pin with four and roll out along the X to 12 inches square. Roll three times in each direction using long even strokes, dusting your rolling pin with flour as necessary. Remove the Vegan Butter from the plastic wrap and place it diagonally on top of the dough.

Place the fat square diagonally on the dough

Fold the corners of the dough over the Vegan Butter as if you're wrapping it like a gift. Pinch the dough ends together to seal.

Fold the corners of the dough over the fat square

5) Build your vegan puff pastry layers with turns

Use a rolling pin to lightly tap the dough, starting from the center and working your way towards the edges until the square becomes bigger. This helps make the fat pliable so it can be rolled with the dough. Carefully roll the dough out to 14 inches square. Feel free to dust the dough with flour if it begins to stick to anything.

Roll the dough out to 14 inches square

Fold the dough in three folds like a tri-fold business letter. This is known as a turn in the laminated dough world.

Fold the dough

Fold the dough like a tri-fold business letter

Now turn the dough 180 degrees and fold it in three folds again so it turns into a square. This counts as another turn.

Turn the dough 180 degrees and fold again

Fold the dough like a tri-fold business letter

Wrap the dough in plastic wrap and refrigerate for at least one hour. The refrigeration allows the fats to resolidify and the gluten in the dough to relax. This causes the dough becomes more pliable and elastic while maintaining it's strength. Now is a great time to take a break for a day or so. It's important to not let the dough sit in the refrigerator for more than 3 days because it can start to discolor.

6) Repeat your puff pastry turns

Repeat Step 5 two more times so you have a total of 6 turns. This will give you a total of 2187 layers of fat and dough.

How to use puff pastry

You now have a world of possibilities awaiting you with your puff pastry which includes turnovers, sticky buns, napoleons, palmiers, cinnamon twists and even pie crusts. Don't be afraid to let your creativity take control and invent your own desserts. Just keep in mind that the crispy flakiness of puff pastry is often a perfect match with fruit-based fillings or creamy layers. Use the dough wash by applying a coating to the puff pastry with a pastry brush right before you bake it for a golden brown exterior.

Puff pastry can be stored in the freezer for up to 2 months. Just cover the top of the dough with parchment paper, carefully roll the dough into a cylinder and double wrap with plastic wrap before freezing. Remove the puff pastry from the freezer and place it in the refrigerator to thaw the night before using.
This recipe makes one 20 x 15 inch rectangle of Vegan Puff Pastry.

Vegan puff pastry

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{loadposition article-end} ]]> Thu, 10 Mar 2011 04:38:00 +0000 718 2011-03-10 5 http://www.veganbaking.net/recipes/pastries/chocolate-croissants <![CDATA[Vegan Chocolate Croissants - Pain au Chocolat]]> http://www.veganbaking.net/recipes/pastries/chocolate-croissants Chocolate CroissantsThe only thing I like better than flaky, buttery, vegan croissants is flaky, buttery, vegan croissants wrapped around just the right amount of chopped dark chocolate so that it barely oozes out the sides as it's baked to perfection. In these chocolate croissants, also known as  Pain au Chocolat, I used chocolate croissant dough which is made by mixing a little sugar and cocoa powder into the fat block that forms the base of the croissant dough. The result is hundreds of layers of chocolate buttery heaven; an exquisite pastry that elevates chocolate to a whole different level. Be sure to use dark chocolate that is 60% cacao to achieve optimum balance between bittersweet chocolate and the buttery notes of the croissant dough. {loadposition share}Chocolate Croissants

The only thing I like better than flaky, buttery, vegan croissants is flaky, buttery, vegan croissants wrapped around just the right amount of chopped dark chocolate so that it barely oozes out the sides as it's baked to perfection. In these chocolate croissants, also known as  Pain au Chocolat, I used chocolate croissant dough which is made by mixing a little sugar and cocoa powder into the fat block that forms the base of the croissant dough. The result is hundreds of layers of chocolate buttery heaven; an exquisite pastry that elevates chocolate to a whole different level. Be sure to use dark chocolate that is 60% cacao to achieve optimum balance between bittersweet chocolate and the buttery notes of the croissant dough.

Find more Chocolate recipes on Veganbaking.net

Vegan Chocolate Croissant - Pain au Chocolat Recipe

For the dough

1 ¼ cups non-dairy milk, warm
1 Tablespoon active-dry yeast

1 ½ cups bread flour
1 ½ cups all-purpose flour
¼ cup sugar
1 ½ teaspoons salt

2 Tablespoons (27 grams) Regular Vegan Butter or non-hydrogenated stick margarine

For the Vegan Butter square

1 ¼ cups (269 g) Regular Vegan Butter or non-hydrogenated stick margarine, cut into 1 Tablespoon-size pieces and cold (do not use tub margarine)
1/3 cup cocoa powder
¼ cup (54 grams) Vegan Shortening or store bought shortening (½ stick), cut into 1 Tablespoon-size pieces and cold
¼ cup sugar
¼ + ⅛ teaspoon salt

6 ounces dark chocolate (60%) cacao, chopped into ¼ pieces or smaller

For the dough wash

1 Tablespoon soy milk
1 Tablespoon amber agave syrup

Note: for detailed pictures of making croissant dough, check out my Vegan Croissant recipe.

1) Curdle the non-dairy milk

In a small bowl, whisk together the warm non-dairy milk and yeast. Allow the mixture to sit for about 10 minutes so the yeast activates.

2) Whisk together the dry ingredients and prepare the dough

In a medium mixing bowl, whisk together the bread flour and 1 ¼ cups of the all-purpose flour, sugar and salt.

If using an electric stand mixer

Add the non-dairy milk to the bowl of an electric mixer fitted with a dough hook. Add the flour mixture and knead until the dough forms a sticky ball, about 5 minutes. Add the 2 Tablespoons of Vegan Butter, one Teaspoon at a time and mix the dough as you did above for another 5 minutes or until the dough forms a smooth sticky ball. If the dough is too wet and doesn't come away from the sides of the bowl, add the remaining ¼ cup of all-purpose flour in 1 Tablespoon increments until you get the desired texture.

If mixing by hand

Add the non-dairy milk to a medium mixing bowl. Add the flour mixture and knead on a lightly floured surface for about 5 minutes. Transfer the mixture back to the medium mixing bowl, add the Vegan Butter in ½ Tablespoon pieces and use a mixing spoon to stir the dough in a circular motion. Switch stirring directions a couple times to thoroughly develop the gluten until the mixture forms a sticky ball, about 5 more minutes.  If the dough is too wet and doesn't come away from the sides of the bowl, add the remaining ¼ cup of all-purpose flour in 1 Tablespoon increments until you get the desired texture.

3) Chill the dough so it hydrates and the gluten relaxes

Roll the dough into a ball and use a sharp knife to cut an X shape into the top, extending halfway through the dough. Place the dough in a medium mixing bowl, cover with plastic wrap or place a plate on top and refrigerate for at least two hours.

4) Prepare the Vegan Butter square

In a medium mixing bowl add the 2 ½ sticks of Vegan Butter pieces, cocoa powder, the half stick of shortening pieces, sugar, salt and mix on low until just combined. Place the mixture on a sheet of plastic wrap and use a bench scraper to shape to a rough 7 inch square. Wrap the Vegan Butter square in the plastic wrap and shape it to a more accurate square. Refrigerate for at least one hour.

5) Roll out the dough and make a Vegan Butter envelope

Place the dough on a lightly floured surface, coat your rolling pin with four and roll out along the X to 11 inches square. Roll three times in each direction using long even strokes, dusting your rolling pin with flour as necessary. Remove the Vegan Butter from the plastic wrap and place it diagonally on top of the dough. Fold the corners of the dough over the Vegan Butter as if you're wrapping it like a gift. Pinch the dough ends together to seal.

6) Roll the dough out and make your turns

Use a rolling pin to lightly tap the dough, starting from the center and working your way towards the edges until the square becomes bigger. This helps make the fat pliable so it can be rolled with the dough.

Carefully roll the dough out to 14 inches square. Feel free to dust the dough with flour if it begins to stick to anything. Fold the dough in three folds like a tri-fold business letter. This is known as a turn in the laminated dough world.

Now turn the dough 180 degrees and fold it in three folds again so it turns into a square. This counts as another turn. Wrap the dough in plastic wrap and refrigerate it from one hour to three days. The refrigeration allows the fats to resolidify and the gluten in the dough to relax. This causes the dough to become more pliable and elastic while maintaining its strength. Now is a great time to take a break for a day or so if you need to. It's important to not let the dough sit in the refrigerator for more than 3 days because it can start to discolor.

7) Continue your turns

Repeat Step 5 again so you have a total of four turns. This will give you a total of 243 layers of fat and dough.

8) Shape the vegan croissants

Line two baking sheets with parchment paper. Roll out onto a liberally floured surface to a 20 inch square. Using a pizza cutter and a ruler, cut the dough into 4 equal 10 inch squares. Cut each square into three pieces to make a total of 12 rectangles. Each rectangle should measure about 10 x 3 ¼ inches.

Transfer 6 croissant rectangles to one of the baking sheets and space them evenly, taking care to lay the dough on the side that was previously facing up. Flipping the dough on its other side ensures that the best side of the dough is on the outside and the croissants look as good as possible. Transfer the 6 other croissant pieces to the other baking sheet in the same manner.

Place 1 ½ Tablespoon chopped chocolate pieces in the middle of a dough rectangle. This is the maximum amount of chocolate you can pack into a croissant without the chocolate excessively oozing out of the sides during baking. Fold the dough over the chocolate like a tri-fold business letter, ensure the sides are sealed then flip the croissant over, seam side down. Do this for the remaining dough rectangles.

9) Allow the croissants to rise

Preheat your oven to 400F (204C). Loosely cover the croissants with plastic wrap and allow them to rise until barely puffy which should take about 60 minutes. They are not intended to double in size.

10) Prepare the dough wash

In a small mixing bowl whisk together the soy milk and agave syrup until smooth. This dough wash will give your croissants a slightly shiny, crispy exterior.

11) Bake the vegan chocolate croissants to perfection

Brush the croissants and bake until they're a rich brown, about 20 minutes. Rotate the baking sheets on the racks and front to back halfway through the baking duration. Cool the croissants on a wire rack and serve warm. Croissants can be stored at room temperature for 2 days or 2 weeks in the freezer if thoroughly wrapped in plastic.
This recipe makes about 12 Vegan Chocolate Croissants - Pain au Chocolat.

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{loadposition article-end} ]]> Thu, 03 Mar 2011 02:50:50 +0000 717 2011-03-03 5 http://www.veganbaking.net/recipes/pastries/croissants <![CDATA[Vegan Croissants]]> http://www.veganbaking.net/recipes/pastries/croissants Vegan CroissantsI have this theory that those who don't care for croissants just haven't experienced the the real thing: the flaky outer crust shattering as you sink your teeth in, releasing a buttery aroma and uncovering a heavenly tender, fluffy, rich interior. At the end of the experience you might have to get up and shake yourself off. Many croissants start out this way but after about a day they turn into croisoggies as they quickly stale and don't have quite the same effect on the palate.

A croissant is a variation of laminated dough that starts out as dough wrapped around a buttery core. Samurai swords are made in a much similar way with molten metal being wrapped around a red hot iron core. Coincidence? I think not! This dough is folded and wrapped around itself to the point of where there are several dozen layers of fat and dough. When baked, steam is released and trapped between the layers which provides a leavening lift as well as flaky goodness. This Vegan Croissant recipe features a mix of Vegan Butter and shortening to mimic the similar fat content of butter. Do not use tub margarine for croissants if you don't want to waste your time. It's all about having a high-fat Vegan Butter so there's more distinction between the fat and dough layers. {loadposition share}Vegan Croissants

I have this theory that those who don't care for croissants just haven't experienced the the real thing: the flaky outer crust shattering as you sink your teeth in, releasing a buttery aroma and uncovering a heavenly tender, fluffy, rich interior. At the end of the experience you might have to get up and shake yourself off. Many croissants start out this way but after about a day they turn into croisoggies as they quickly stale and don't have quite the same effect on the palate.

A croissant is a variation of laminated dough that starts out as dough wrapped around a buttery core. Samurai swords are made in a much similar way with molten metal being wrapped around a red hot iron core. Coincidence? I think not! This dough is folded and wrapped around itself to the point of where there are several dozen layers of fat and dough. When baked, steam is released and trapped between the layers which provides a leavening lift as well as flaky goodness. This Vegan Croissant recipe features a mix of Vegan Butter and shortening to mimic the similar fat content of butter. Do not use tub margarine for croissants if you don't want to waste your time. It's all about having a high-fat Vegan Butter so there's more distinction between the fat and dough layers.
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Making croissants is much easier than it looks but does take about six hours in the kitchen due to having to work with the dough at specific intervals. I recommend tackling these when you're going to be around the house anyway doing chores, wash, cleaning your guns, etc. That way you can just duck into the kitchen from time to time to get to the next step. You'll be rewarded with some of the finest vegan croissants this side of the Atlantic.

Find more French-style recipes on Veganbaking.net

Vegan Croissant Recipe

For the dough

1 Tablespoon active-dry yeast
1 ¼ cups non-dairy milk, warm

1 ½ cups bread flour
1 ½ cups all-purpose flour
¼ cup sugar
1 ½ teaspoons salt

2 Tablespoons (27 grams) Regular Vegan Butter or non-hydrogenated stick margarine

For the Vegan Butter square

1 ¼ cups (269 grams) Regular Vegan Butter or non-hydrogenated stick margarine, cut into 1 Tablespoon-size pieces and cold (do not use tub margarine)
¼ cup (54 grams) Vegan Shortening or store bought shortening (½ stick), cut into 1 Tablespoon-size pieces and cold
2 Tablespoons all-purpose flour
1 teaspoon lemon juice

For the dough wash

1 Tablespoon soy milk
1 Tablespoon amber agave syrup

1) Activate the yeast

In a small mixing bowl, whisk together the yeast and warm non-dairy milk. Allow it to sit for about 10 minutes so the yeast activates.

2) Whisk together the dry ingredients

In a medium mixing bowl, whisk together the bread flour and 1 ¼ cups of the all-purpose flour, sugar and salt.

If using an electric stand mixer

Add the non-dairy milk mixture to the bowl of an electric mixer fitted with a dough hook. Add the flour mixture and knead until the dough forms a sticky ball, about 5 minutes. Add the 2 Tablespoons of Vegan Butter, one Teaspoon at a time and mix the dough as you did above for another 5 minutes or until the dough forms a smooth sticky ball. If the dough is too wet and doesn't come away from the sides of the bowl, add the remaining ¼ cup of all-purpose flour in 1 Tablespoon increments until you get the desired texture.

If mixing by hand

Add the non-dairy milk mixture to a medium mixing bowl. Add the flour mixture and knead on a lightly floured surface for about 5 minutes. Transfer the mixture back to the medium mixing bowl, add the Vegan Butter in ½ Tablespoon pieces and use a mixing spoon to stir the dough in a circular motion. Switch stirring directions a couple times to thoroughly develop the gluten until the mixture forms a sticky ball, about 5 more minutes.  If the dough is too wet and doesn't come away from the sides of the bowl, add the remaining ¼ cup of all-purpose flour in 1 Tablespoon increments until you get the desired texture.

3) Refrigerate the croissant dough to relax the gluten

Roll the dough into a ball and use a sharp knife to cut an X shape into the top, extending halfway through the dough. Place the dough in a medium mixing bowl, cover with plastic wrap or place a plate on top and refrigerate for at least two hours.

4) Prepare the Vegan Butter square

In a medium mixing bowl add the 2 ½ sticks of Vegan Butter pieces, the half stick of shortening pieces, 2 Tablespoons all-purpose flour, lemon juice and mix on low until just combined. Place the mixture on a sheet of plastic wrap and use a bench scraper to shape to a rough 7 inch square. Wrap the Vegan Butter square in the plastic wrap and shape it to a more accurate square. Refrigerate for at least one hour.

Margarine Square

5) Place your vegan butter square on the rolled out dough and make an envelope

Place the dough on a lightly floured surface, coat your rolling pin with four and roll out along the X to 11 inches square. Roll three times in each direction using long even strokes, dusting your rolling pin with flour as necessary. Remove the Vegan Butter from the plastic wrap and place it diagonally on top of the dough.

Place margarine diagonally on dough

Fold the corners of the dough over the Vegan Butter as if you're wrapping it like a gift. Pinch the dough ends together to seal.

Fold the corners of the dough over the margarine

6) Roll out the dough and make your turns

Use a rolling pin to lightly tap the dough, starting from the center and working your way towards the edges until the square becomes bigger. This helps make the fat pliable so it can be rolled with the dough. Carefully roll the dough out to 14 inches square. Feel free to dust the dough with flour if it begins to stick to anything.

Roll the dough out to 14 inches square

Fold the dough in three folds like a tri-fold business letter. This is known as a turn in the laminated dough world.

Fold the dough

Fold the dough like a tri-fold business letter

Now turn the dough 180 degrees and fold it in three folds again so it turns into a square. This counts as another turn.

Turn the dough 180 degrees and fold again

Fold the dough like a tri-fold business letter

Wrap the dough in plastic wrap and refrigerate it from one hour to three days. The refrigeration allows the fats to resolidify and the gluten in the dough to relax. This causes the dough to become more pliable and elastic while maintaining its strength. Now is a great time to take a break for a day or so if you need to. It's important to not let the dough sit in the refrigerator for more than 3 days because it can start to discolor.

7) Continue building layers with your turns

Repeat Step 6 again so you have a total of four turns. This will give you a total of 243 layers of fat and dough. Wrap the dough in plastic wrap and place it in the refrigerator for one hour again as you did in Step 6.

8) Roll out the croissant dough and cut to size

Line two baking sheets with parchment paper. Roll out onto a liberally floured surface to a 20 inch square. Using a pizza cutter, cut the dough into 2 rectangles then cut each rectangle into thirds so you have 6 small rectangles. Cut each small rectangle diagonally to make 12 triangles.

Roll the dough out to 20 inches square.

Cut each small rectangle diagonally to make 12 triangles

9) Stretch the dough piece into a perfect triangle

Pick one of the dough triangles up with one hand holding the short side and the other hand holding the sharp tip. Carefully stretch the triangle so it's about one inch longer than it was originally so the sides are symmetrical. Flip the triangle upside-down when placing it back on the countertop. Do this with the remaining triangles. Note: the side of the dough facing up will be smoother than the side that's facing down and will have a lesser tendency to stick to your countertop while forming. This will result in croissants that look as perfect as possible.

Stretch the dough triangle into symmetrical shape

10) Cut your croissant dough to ensure a perfect crescent

Cut a 1 inch slit into the middle of the short side of a dough triangle. Fold the dough away from the slit outwards. This makes it easier to form the croissant into a crescent shape. Do this with the remaining triangles.

Cut a 1 inch slit into the middle of the triangle

11) Roll the croissants

Roll the triangle from the short side along its length using both hands pushing away from you. Leave ¼ of dough tip unrolled. Transfer the croissant to the baking sheet making sure the unrolled tip is facing downward, pointing to the baking sheet. Shape the ends of the croissant inward to form a crescent shape. Do this with the remaining triangles.

Roll each triangle into a crescent shape

12) Allow the croissants to rise

Preheat your oven to 400F (204C). Loosely cover the croissants with plastic wrap and allow them to rise until barely puffy which should take about 60 minutes. They are not intended to double in size.

13) Prepare the dough wash

In a small mixing bowl whisk together the soy milk and agave syrup until smooth. This dough wash will give your croissants a golden, crispy exterior.

14) Bake the vegan croissants to perfection

Brush the croissants and bake until they're golden brown, about 20 minutes. Rotate the baking sheets on the racks and front to back halfway through the baking duration. Cool the croissants on a wire rack and serve warm. Croissants can be stored at room temperature for 2 days or 2 weeks in the freezer if thoroughly wrapped in plastic.
This recipe makes about 12 Vegan Croissants.

{loadposition aal-dough-scraper-cutter}
{loadposition article-end} ]]> Thu, 27 Jan 2011 20:17:25 +0000 705 2011-01-27 5 http://www.veganbaking.net/recipes/pastries/apple-cider-doughnuts <![CDATA[Vegan Apple Cider Doughnuts]]> http://www.veganbaking.net/recipes/pastries/apple-cider-doughnuts Vegan Apple Cider Doughnuts“What's an apple cider doughnut?”, I asked at my recipe club meeting. I think my friends were as surprised as I was that I didn't know of it's existence, let alone any vegan versions. Come to find out, I've learned that many other West Coast (USA) natives are unaware of this cake doughnut that's infused with a hint of apples. This is because apple cider doughnuts are mainly a Northeast (USA) phenomenon. In colonial times, doughnuts were served during the Fall months in the Northeast when exotic dough recipes for beignets, imported from France and Holland, started to evolve and the seasonal butchering provided enough fat to fry things. Combine this with the apple harvest being at its peak in the Fall and you have a food collision course in the making. {loadposition share}Vegan Apple Cider Doughnuts

“What's an apple cider doughnut?”, I asked at my recipe club meeting. I think my friends were as surprised as I was that I didn't know of it's existence, let alone any vegan versions. Come to find out, I've learned that many other West Coast (USA) natives are unaware of this cake doughnut that's infused with a hint of apples. This is because apple cider doughnuts are mainly a Northeast (USA) phenomenon. In colonial times, doughnuts were served during the Fall months in the Northeast when exotic dough recipes for beignets, imported from France and Holland, started to evolve and the seasonal butchering provided enough fat to fry things. Combine this with the apple harvest being at its peak in the Fall and you have a food collision course in the making.

Most apple cider doughnuts are a little light on flavor to put it bluntly. This is because apples tend to be notoriously bland when baked in cakes. In this vegan Apple Cider Doughnut recipe I utilize both apple cider and apple butter to pump up the apple flavor to delectable levels. The doughnuts also feature cinnamon, nutmeg and coconut oil that further bring apple to the forefront. Peanut oil is used due to it's tendency to provide a rich flavor for the dough. Peanut oil is recommended but f you can't find it, canola oil will suffice.

Find more Apple recipes on Veganbaking.net
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Vegan Apple Cider Doughnuts Recipe

For the dough

3 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon nutmeg

1 cup + 2 Tablespoons sugar
½ cup + 2 Tablespoons apple butter
½ cup + 2 Tablespoons apple cider
3 Tablespoons unrefined coconut oil
½ teaspoon salt

peanut oil for frying

For the Glaze Topping

1 cup confectioners sugar
2 Tablespoons apple cider vinegar

For the Cinnamon Sugar

1 cup sugar
4 ½ teaspoons cinnamon

For the Caramel Cinnamon Sugar

1 cup Vegan Caramel Powder
4 ½ teaspoons cinnamon

1) Whisk together the dry ingredients

In medium mixing bowl whisk together the all-purpose flour, baking powder, baking soda, cinnamon and nutmeg.

2) Whisk together the flavor building ingredients

In a medium saucepan whisk together the sugar, apple butter, apple cider, coconut oil and salt. Place over medium heat and whisk until room temperature. This is so the cold apple cider and apple butter won't re-solidify the coconut oil.

3) Mix the dough

Add the wet ingredients to the dry ingredients and mix until the ingredients just come together. You may have to use your hands to mix. Due to the varying water content of apple butter, the thickness of the dough may vary and may need to be adjusted with a tiny bit of flour or apple cider. You want to look for a dough that is wet enough to the point of where you can easily lift and place a cut doughnut on a slotted spatula without the dough coming apart, sticking to the spatula or distorting significantly.

4) Cut the dough into doughnuts

Transfer the dough to a liberally floured surface and flatten to ½ inch with your hands. Use a 3 ½ inch doughnut cutter or similar tool to cut doughnut shapes from the dough and transfer them to a lightly floured baking sheet. Coat the doughnut cutter in flour between cuttings for best results. Take the doughnut holes, re-flatten and cut into doughnuts to use up all of the dough.

5) Prepare your frying oil

Fill an 8 quart stockpot with 3 inches of peanut oil. It's important to fill it 3 inches high because the amount of oil will hold heat and keep the temperature from dropping too low when the doughnuts are dropped in. Bring the oil to 375F (191C).

6) Fry the vegan apple cider doughnuts to perfection

Line a couple baking sheets with a few layers of paper towels. Carefully place the doughnuts into the hot oil, 3 to 5 at a time and cook until golden brown, about 50 seconds per side. If you're making doughnut holes, fry 6 to 12 at a time, about 50 seconds per side. A slotted spatula or skimmer works well to lower the doughnuts in, flip them and take them out when they're ready. After cookings, transfer the cooked doughnuts to the baking sheet. Continue to cook the remaining doughnuts, returning the fat to 375F (191C) between fryings.

7) Coat the doughnuts with your preferred topping

While the doughnuts are cooling, prepare your topping, if using. If you're using the Glaze Topping, whisk together the confectioners sugar and apple cider vinegar in a small bowl until smooth. If you're using the Cinnamon Sugar topping or Caramel Cinnamon Sugar topping, whisk the ingredients together in a bowl until combined. Coat the doughnuts in the topping and serve. They're best eaten as soon as they've cooled but they will keep in an airtight container at room temperature for up to 3 days. This recipe makes about 14 Vegan Apple Cider Doughnuts.

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{loadposition article-end} ]]> Thu, 20 Jan 2011 19:48:16 +0000 701 2011-01-20 5 http://www.veganbaking.net/recipes/pastries/pumpkin-cinnamon-rolls-with-rum-spice-icing <![CDATA[Vegan Pumpkin Cinnamon Rolls with Rum Spice Icing]]> http://www.veganbaking.net/recipes/pastries/pumpkin-cinnamon-rolls-with-rum-spice-icing Vegan Pumpkin Cinnamon RollsThis Vegan Pumpkin Cinnamon Roll recipe takes every opportunity to pack itself with pumpkin and then become enhanced with a delicate balance of cinnamon, nutmeg, cardamom and cloves. Barley malt syrup can be a little tough to find but it's an essential flavor booster that puts the pump in pumpkin for these vegan cinnamon rolls. Rum Spice Icing is literally icing on the cake.
{loadposition share}Vegan Pumpkin Cinnamon Rolls

This Vegan Pumpkin Cinnamon Roll recipe takes every opportunity to pack itself with pumpkin and then become enhanced with a delicate balance of cinnamon, nutmeg, cardamom and cloves. Barley malt syrup can be a little tough to find but it's an essential flavor booster that puts the pump in pumpkin for these vegan cinnamon rolls. Rum Spice Icing is literally icing on the cake.

Find more Pumpkin recipes on Veganbaking.net

Vegan Pumpkin Cinnamon Roll Recipe

For the dough

3 Tablespoons water
1 Tablespoon golden flax meal

½ cup + 2 Tablespoons warm water
2 ½ teaspoons active dry yeast

4 ½ cups all-purpose flour

1 cup pumpkin purée
½ cup sugar
¼ cup (54 grams) Regular Vegan Butter or stick margarine, melted
1 Tablespoon barley malt syrup
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves

For the filling

¾ cup + 2 Tablespoons sugar
¼ cup (54 grams) Regular Vegan Butter or stick margarine, softened
1 Tablespoon pumpkin purée
1 Tablespoon barley malt syrup
1 ¾ teaspoons ground cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves

¼ cup pecans chopped

For the icing

Vegan Rum Spice Icing

1) Prepare the egg replacer mixture

In a small mixing bowl, whisk together the 3 Tablespoons water and the flax meal. Set aside. 

2) Activate the yeast

In another small mixing bowl, whisk together the warm water and the yeast. Allow the mixture to sit for about 10 minutes so the yeast activates.

3) Measure out the flour

Add the flour to a medium mixing bowl.

4) Whisk together the flavor building ingredients

In another medium mixing bowl add the pumpkin purée, sugar, Vegan Butter, barley malt syrup, salt, cinnamon, nutmeg, cloves and whisk until well incorporated.

5) Build the dough

Add the flax meal mixture from Step 1 and the yeast mixture from Step 2 to the bowl containing the pumpkin purée mixture. Whisk until well combined. Add these wet ingredients to the bowl containing the flour and stir until the dough comes together into a sticky ball.

6) Knead the dough and allow it to rise

Lightly dust a clean surface with flour and knead the mixture for 5 to 10 minutes. The dough should be firm and smooth, not sticky. Place the dough back into the mixing bowl, cover and place in a warm place like on top of the stove for 1 hour. After 1 hour has passed, knead the dough for about 30 seconds and let it rest for 10 more minutes.

7) Prepare the filling

In a small bowl, whisk together the sugar, Vegan Butter, 1 Tablespoon pumpkin purée, barley malt syrup, cinnamon, nutmeg and cloves. Set aside.

8) Roll the dough and apply the filling

Roll the dough into a flat 16 x 20 inch rectangle. Spread the Vegan Butter, sugar and cinnamon mixture evenly on top using the back of a spoon.

9) Roll up the dough and cut it into sections

Carefully roll up the dough lengthwise so it's 16 inches long. Cut it into 1 ½ inch sections with a sharp knife.

10) Assemble the rolls in the baking dish and allow them to rise once more

Preheat the oven to 400F (204C). Place the rolls close together, cut side up in a lightly greased 9 x 13 inch baking dish. This will ensure that the rolls don't unravel during baking. Sprinkle the pecans over them. Cover with plastic wrap and let the buns rise for one more hour.

Vegan Pumpkin Cinnamon Rolls

11) Prepare the icing

Prepare the Vegan Rum Spice Icing and set aside.

12) Bake the vegan cinnamon rolls to perfection

Bake until the cinnamon rolls are just starting to turn golden, about 17 minutes, rotating the dish halfway through the baking duration. Pour the icing on the warm rolls before serving. You may want to heat the icing up a little so it can easily be poured.
This recipe makes about 12 Vegan Pumpkin Cinnamon Rolls with Rum Spice Icing.

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{loadposition article-end} ]]> Mon, 08 Nov 2010 03:28:47 +0000 676 2010-11-08 5 http://www.veganbaking.net/recipes/pastries/strawberry-pop-tarts <![CDATA[Vegan Strawberry Pop Tarts]]> http://www.veganbaking.net/recipes/pastries/strawberry-pop-tarts Vegan Strawberry Pop TartsPop tarts are one of the easiest ways to pair fruit with flaky pastry goodness. This Vegan Strawberry Pop Tart recipe can be customized with whatever fruit preserves you have on hand. You can also fill them with things like chocolate; maple sugar and cinnamon; bananas and coconut, the possibilities are endless! Heck, you can even fill them with savory stuff like caramelized onions, mushrooms and potatoes. I won't judge. Just be sure to keep the filling under 2 teaspoons so they don't push out the sides during baking. The pastry is based on Flaky Pie Crust and features just the right ratio of Vegan Butter or margarine to shortening for the flakiest, most flavorful crust around.
{loadposition share}Vegan Strawberry Pop Tarts

Pop tarts are one of the easiest ways to pair fruit with flaky pastry goodness. This Vegan Strawberry Pop Tart recipe can be customized with whatever fruit preserves you have on hand. You can also fill them with things like chocolate; maple sugar and cinnamon; bananas and coconut, the possibilities are endless! Heck, you can even fill them with savory stuff like caramelized onions, mushrooms and potatoes. I won't judge. Just be sure to keep the filling under 2 teaspoons so they don't push out the sides during baking. The pastry is based on Flaky Vegan Pie Crust and features just the right ratio of Vegan Butter or margarine to shortening for the flakiest, most flavorful crust around.

These puppies are even custom made to fit into your toaster for easy heating directly from the freezer. What more could you ask for? Don't get discouraged by the vodka. It cooks off completely during baking. It's there so the crust will both be easier to work with and contain less water to result in more flakiness. If you really aren't able to use vodka then change the water content of this recipe to 6 to 8 Tablespoons total.

Find more Strawberry recipes on Veganbaking.net
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Vegan Strawberry Pop Tart Recipe

2 ½ cups all-purpose flour
2 Tablespoons sugar
1 teaspoon salt

¾ cup (161 grams) or 1 ½ sticks cold Regular Vegan Butter or non-hydrogenated stick margarine, cut into ¼ inch cubes
½ cup (108 grams) or 1 stick cold Vegan Shortening or store bought shortening, cut into 4 pieces

¼ cup cold water
¼ cup cold vodka

powdered sugar for dusting

1) Cut the Vegan Butter into the flour

In a large mixing bowl whisk together the flour, sugar and salt. Using a fork or pastry blender, cut the Vegan Butter and shortening into the flour until mixture resembles coarse sand. Take extra caution that you don't over mix. 

2) Add the water and build the dough

Drizzle half of the chilled water and vodka over the mixture then gently toss using your fingers. Drizzle the other half in and toss again. Now use a spatula to fold the dough over itself and press down to compress it. Do this a few more times until the dough starts to stick together. Do not over mix or the gluten will start to activate which will make the crust tough and mealy. The goal is to add just enough water to hold the dough together. If you add too much water, the crust will be firm instead of flaky. 

3) Chill the dough in your refrigerator to allow it to relax

Form the dough into a 4 inch disc, wrap in plastic wrap and chill in the freezer for at least one hour. This dough can be kept in the freezer for up to 6 months for later use. This step is important because it allows the gluten in the dough to relax which allows the dough to be soft, elastic and resist crumbling during forming.

If you're working in extremely hot weather conditions, don't be afraid to put things in the freezer for a few minutes while you're working. The goal is to have a cool crust go into a hot oven so the crust 'pops' from the pockets of fat and water. This is what makes a flaky crust. 

4) Use parchment paper to help you roll the dough flat

Cut two pieces of parchment paper to 12 x 12 inches. Rolls of parchment paper for home use are usually 12 inches long so you can use the box as a ruler. Unwrap one of the dough disks, place it on a sheet of parchment paper and cover it with the other sheet of parchment paper. Roll the dough out from the center until it goes out to the edges of the parchment paper. Carefully flip the dough over into a baking sheet. Remove the top layer of parchment paper.

Don't worry if you have to patch the pie crust; this is normal. It's easily patched and repaired by lightly wetting each part to be joined with water then grafting on an extra piece of dough. Once it comes out of the oven, your repairs won't be too noticeable. When I work with pastry crusts I usually have a pastry brush and a glass of water on hand so I can easily wet the dough with the brush and patch it with pieces of leftover dough when necessary.

5) Cut the dough to size, add the preserves, seal and chill again

Using a pastry cutter or a dough separator cut the dough into a 9 x 10 inch rectangle. Now cut them into six 5 x 3 inch rectangles. Place 2 teaspoons of preserves in half of the dough rectangles. Work a water soaked pastry brush around the perimeter of each rectangle that contains preserves and then place each one's adjacent dough rectangle on top. Lightly press around the perimeter of each pop tart with your fingers to seal then press around the edges with the side of a fork to seal again. Poke a few holes in each tart with a toothpick to allow air to escape during baking. Freeze the pop tarts for anywhere between 2 hours and 6 months. If you choose to freeze them for more than a day, wrap them in plastic wrap.

6) Bake to perfection

Preheat your oven to 375F (191C). Arrange the frozen pop tarts on a baking sheet lined with parchment paper and bake for 30 to 35 minutes, rotating the sheets halfway through the baking duration. It's normal for a little of the filling to leak out during baking. Allow to cool until warm, dust with powdered sugar and serve. May also be stored in the freezer, covered for up to six months.
This recipe makes 6 Vegan Strawberry Pop Tarts.

{loadposition aal-dough-scraper-cutter}
{loadposition article-end} ]]> Fri, 30 Apr 2010 01:16:22 +0000 568 2010-04-30 5 http://www.veganbaking.net/recipes/pastries/apple-strudel <![CDATA[Vegan Apple Strudel]]> http://www.veganbaking.net/recipes/pastries/apple-strudel Vegan Apple StrudelStrudel is one of those treats that everyone loves. If I met someone who was anti-strudel I'd back away if I were you. Strudel has origins in Austria and Hungary dating back to the late seventeenth century. Traditional Austrian strudel is not made with phyllo dough or puff pastry but with a thin dough with a high gluten content that gives it elasticity. Traditionally, strudel can be filled with cherries, apples, spinach, sauerkraut or cheese. This Vegan Apple Strudel recipe features apples picked fresh from an apple orchard in Pennsylvania and is enhanced with rum, raisins, cinnamon, nutmeg and allspice.
{loadposition share}Vegan Apple Strudel

Strudel is one of those treats that everyone loves. If I met someone who was anti-strudel I'd back away if I were you. Strudel has origins in Austria and Hungary dating back to the late seventeenth century. Traditional Austrian strudel is not made with phyllo dough or puff pastry but with a thin dough with a high gluten content that gives it elasticity. Traditionally, strudel can be filled with cherries, apples, spinach, sauerkraut or cheese. This Vegan Apple Strudel recipe features apples picked fresh from an apple orchard in Pennsylvania and is enhanced with rum, raisins, cinnamon, nutmeg and allspice.

Find more Apple recipes on Veganbaking.net

Vegan Apple Strudel Recipe

For the strudel dough

1 1/3 cups bread flour
¼ teaspoon salt

½ cup water
1 Tablespoon vegetable oil
½ teaspoon apple cider vinegar

For the strudel filling

3 Tablespoons rum
3 tablespoons raisins

1 ½ pounds apples that are best for baking, such as granny smith or braeburn, peeled, cored and sliced to 1/8 inch thick.
1/3 cup + 1 Tablespoon sugar
½ teaspoon ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice

1 ½ cups fresh bread crumbs
3 Tablespoons (40 grams) Regular Vegan Butter or non-hydrogenated stick margarine, melted

about 1/3 cup Regular Vegan Butter or stick margarine, melted (for brushing)
½ cup chopped walnuts

Vegan Apple Strudel before slicing

1) Prepare the strudel dough

Make the strudel dough by combining the bread flour and salt in a medium mixing bowl. It's crucial that you use bread dough because it has a higher amount of gluten which will allow the dough to be stretched out paper thin. In a small mixing bowl, whisk together the water, canola oil and apple cider vinegar. Now mix this mixture into the flour and salt, using a spoon until just incorporated.

2) Knead and allow the dough to rise

Transfer the mixture onto a clean lightly floured surface and knead it for 5 minutes. Lightly coat it with canola oil, place it back in the bowl, cover it with a plastic bag and let it rise for 1 ½ hours.

3) Soak the raisins in rum

While the dough is rising, prepare your filling by placing the raisins and the rum into a small bowl and microwaving it for about 15 seconds. This will allow the raisins to soak up as much of the rum as possible. Set aside.

4) Prepare the strudel filling

Peel and slice your apples then weigh them to 2 pounds. Place them into a large mixing bowl and stir in the sugar, cinnamon, nutmeg, allspice and the rum and raisins until well incorporated.

5) Prepare the breadcrumbs

To make fresh breadcrumbs, process bread in a food processor until it has the consistency of rough sand. On a large skillet, heat the 3 Tablespoons of Vegan Butter until hot then add the breadcrumbs and saute until golden, about 3 minutes.

6) Roll and stretch out the strudel dough

Preheat your oven to 400F (204C). Now we're ready to roll out our strudel dough. Remove any jewelry you have on your hands. Place your dough ball on a tablecloth or something similar that's at least 2 x 3 feet. This is crucial because later we're going to use it to roll up the strudel. Due to the thickness of the dough, it's not possible to roll it up without something underneath it. Roll out your dough as much as you can with a rolling pin. Now pick up the dough and placing it on the back of your hand, carefully stretch it. You'll want to support the dough on the back of your hand in different areas of the dough as you stretch it out slowly and consistently.

Once you feel that you can no longer safely stretch out the dough this way due to the risk of tearing it, transfer it to the tablecloth and gently lift up the dough and stretch it into place. Since we used bread flour, this dough will stretch to remarkable limits. As a rule of thumb, you should be able to stretch the dough enough to where it's transparent enough to read a newspaper through it. If you tear the dough and make a small hole, don't worry. It's going to get wrapped up anyway.

7) Transfer the filling to the dough

Coat the dough with 3 Tablespoons melted Vegan Butter. You can use your fingers but if you use a pastry brush, be careful to not tear the dough. Now sprinkle the breadcrumbs onto the dough. Sprinkle the chopped walnuts onto the dough about 3 inches from each short edge of the dough in a 6 inch strip that goes lengthwise across. This strip will be across the upper part of the dough which will allow us to wrap the whole thing up. Spread the apples over the walnuts. If there are extra juices in the bottom of the bowl, use roughly up to ¼ cup of it by pouring it over the apples in the strudel. Using more of the juices will cause the strudel to leak excessively in the oven.

8) Roll up the strudel

Fold the short end of the dough over the filling and tuck it under the apples if possible. Lift the tablecloth at the short edge of the dough so the strudel rolls onto itself. Carefully continue this roll until the entire strudel is rolled up. Transfer the strudel over to a large baking sheet by lifting parts of it with a floured spatula and 'scooting' it over slowly. You may want to dust some flour on the tablecloth and baking sheet in order to make the strudel slide over as easily as possible.

9) Bake your vegan strudel to perfection

Now form the strudel into a horseshoe shape and brush the top of it with melted Vegan Butter. Bake for about 30 minutes or until golden brown with the rack on the upper third of the oven. You may want to put another baking sheet on the rack underneath the strudel to catch any juices that may drip down. Cut the strudel with a serrated knife and serve warm. This recipe makes 1 Vegan Apple Strudel.

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{loadposition article-end} ]]> Tue, 10 Nov 2009 03:29:09 +0000 444 2009-11-10 5 http://www.veganbaking.net/recipes/pastries/churros <![CDATA[Vegan Churros]]> http://www.veganbaking.net/recipes/pastries/churros Vegan ChurrosChurros are so good and such a rare treat that it's always a sign of good luck to actually find them. Traditionally they're made with eggs so vegan churros are an even more rare find. This Vegan Churro recipe features sugar and cinnamon for churriffic flavor and flax as the primary binder. It's important to use the biggest pastry bag star tip you can find and to go easy on the frying until they're just barely golden brown so they're not too crisp. A candy thermometer is crucial for best results. Enjoy these churros with Churro Chocolate Sauce that's enhanced with the creaminess of non-dairy milk and just a pinch of cayenne.
{loadposition share}Vegan Churros

Churros are so good and such a rare treat that it's always a sign of good luck to actually find them. Traditionally they're made with eggs so vegan churros are an even more rare find. This Vegan Churro recipe features sugar and cinnamon for churriffic flavor and flax as the primary binder. It's important to use the biggest pastry bag star tip you can find and to go easy on the frying until they're just barely golden brown so they're not too crisp. A candy thermometer is crucial for best results. Enjoy these churros with Churro Chocolate Sauce that's enhanced with the creaminess of non-dairy milk and just a pinch of cayenne.

Find more Chocolate recipes on Veganbaking.net
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Vegan Churro Recipe

For the Churros

2 Tablespoons golden flax meal
6 Tablespoons water

vegetable oil such as refined canola, refined corn, refined safflower, refined sunflower, refined soy or peanut oil

1/3 cup sugar
1 teaspoon cinnamon

1 cup water
1/3 cup (72 grams) Regular Vegan Butter or stick margarine
2 Tablespoons brown sugar
½  teaspoon salt

1 cup all-purpose flour

½ teaspoon vanilla extract

For the Chocolate Sauce

4 oz dark chocolate, chopped
1 cup non-dairy milk

1 cup non-dairy milk
¼ cup sugar
1 Tablespoon arrowroot flour or tapioca flour
1/8 teaspoon cayenne powder

1) Prepare your flax meal mixture

In a small bowl, whisk together the flax meal and the water. Let sit for about 10 minutes so the mixture thickens.

2) Prepare the frying oil and cinnamon sugar

Fill a 10 to 12 inch frying pan or stock pot with 1 ½ to 2 inches of vegetable oil and heat it to 360F (182C). In a large bowl, whisk together the ¼ cup sugar and cinnamon and transfer it to a plate.

3) Prepare a roux

In medium saucepan whisk together the water, Vegan Butter, brown sugar, salt and bring to a boil. Turn the heat to low and stir in the flour until it turns into a ball of dough. Remove from heat.

4) Mix the flax mixture and vanilla extract into the roux

Add the flax meal water mixture and the vanilla extract to the medium sauce pan and stir with a wooden spoon until it incorporates itself into the ball of dough.

5) Pipe the vegan churro dough into the hot oil

Fill a pastry bag with the churro dough and attach the largest star tip that you have. Make sure the temperature of the oil has stabilized at 360F (182C) and you no longer have to adjust the heat as often.

Squeeze a five inch long piece of dough out into the hot oil. You can use your finger to release the dough from the star tip. Squeeze out about 4 pieces of dough at a time, being careful not to burn yourself on the hot oil. Cook them about 1 minute, turn them over, then cook an additional minute or until barely golden brown. It's important to use the biggest star tip you can find and to cook them until they're barely golden brown. The smaller diameter they are and the darker they get, the crispier they get. 

Remove the churros with a slotted spoon or carefully with tongs and place them on a plate covered with a few paper towels so the excess oil can drain off.

6) Coat each churro in the cinnamon sugar

Roll each churro into the bowl with the sugar and cinnamon until well coated. Enjoy them dunked in Churro Chocolate Sauce below.

7) Prepare the Chocolate Sauce by melting the chocolate

Place the chocolate and one cup of the non-dairy milk in a small saucepan and stir over low heat until the chocolate has melted.

8) Whisk the rest of the ingredients into the chocolate mixture

In a medium mixing bowl, whisk together the other cup of non-dairy milk with the sugar, arrowroot flour or tapioca flour and cayenne powder. Add this mixture to the chocolate mixture from Step 1. Place on low heat, whisking constantly for about 5 minutes or until the chocolate is thickened. Pour and serve in small bowls or ramekins for dunking the churros. The churros should be served warm and dunked into the chocolate sauce for every bite.

This recipe makes about 24, 4 inch long Vegan Churros.

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{loadposition article-end} ]]> Wed, 03 Jun 2009 04:59:25 +0000 326 2009-06-03 5 http://www.veganbaking.net/recipes/pastries/sticky-cinnamon-rolls <![CDATA[Sticky Vegan Cinnamon Rolls]]> http://www.veganbaking.net/recipes/pastries/sticky-cinnamon-rolls Vegan Sticky Cinnamon RollsThis Sticky Vegan Cinnamon Roll recipe features brown sugar, maple syrup and just the right amount of cinnamon, making them moist and chewy. And if that's not enough, these vegan cinnamon rolls are topped with walnuts, raisins then drizzled with icing to make them an irresistible treat any time of day.
{loadposition share}Vegan Sticky Cinnamon Rolls

This Sticky Vegan Cinnamon Roll recipe features brown sugar, maple syrup and just the right amount of cinnamon, making them moist and chewy. And if that's not enough, these vegan cinnamon rolls are topped with walnuts, raisins then drizzled with icing to make them an irresistible treat any time of day.

Find more Cinnamon recipes on Veganbaking.net
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Sticky Vegan Cinnamon Roll Recipe

For the dough

3 Tablespoons water
1 Tablespoon golden flax meal

1 cup + 2 Tablespoons warm water
2 ½ teaspoons active dry yeast

4 ½ cups all-purpose flour

½ cup sugar
⅓ cup (71 grams) Regular Vegan Butter or stick margarine, melted
1 teaspoon salt

For the filling

¾ cup + 2 Tablespoons brown sugar
¼ cup Regular Vegan Butter or stick margarine, softened
2 Tablespoons maple syrup
2 ½ teaspoons cinnamon

¼ cup walnuts chopped
¼ cup raisins

For the icing

Vegan Vanilla Icing

1) Whisk together the water and flax meal

In a small mixing bowl, whisk together the 3 Tablespoons water and the flax meal. Set aside. 

2) Activate the yeast

In another small mixing bowl, whisk together the warm water and the yeast. Allow the mixture to sit for about 10 minutes so the yeast activates.

3) Prepare your flour

Add the flour to a medium mixing bowl.

4) Whisk together the flavor builders

In another medium mixing bowl add the sugar, Vegan Butter, salt and whisk until well incorporated.

5) Mix the dough

Add the flax meal mixture from Step 1 and the yeast mixture from Step 2 to the bowl containing the sugar and Vegan Butter mixture. Whisk until well combined. Add these wet ingredients to the bowl containing the flour and stir until the dough comes together into a sticky ball.

6) Knead the vegan cinnamon roll dough

Lightly dust a clean surface with flour and knead the mixture for 5 to 10 minutes. The dough should be firm and smooth, not sticky. Place the dough back into the mixing bowl, cover and place in a warm place like on top of the stove for 1 hour. After 1 hour has passed, knead the dough for about 30 seconds and let it rest for 10 more minutes.

7) Whisk together the filling ingredients

In a small bowl, whisk together the brown sugar, Vegan Butter, maple syrup and cinnamon. Set aside.

8) Spread the filling onto the dough

Roll the dough into a flat 16 x 20 inch rectangle. Spread the Vegan Butter, sugar and cinnamon mixture evenly on top using a dough scraper or spatula.

9) Roll up the dough

Carefully roll up the dough lengthwise so it's 16 inches long. Cut it into 1 ½ inch sections with a sharp knife.

10) Form the vegan cinnamon rolls and allow them to proof

Preheat the oven to 400F (204C). Place the rolls close together, cut side up in a lightly greased 9x13 glass or ceramic baking dish. This will ensure that the rolls don't unravel during baking. Sprinkle the walnuts and raisins over them. Cover with plastic wrap and let the buns rise for one more hour.

11) Prepare the icing

Prepare the Vanilla Icing and set aside.

12) Bake your vegan cinnamon rolls to perfection

Bake until the cinnamon rolls are just starting to turn golden, about 15 minutes, rotating the dish halfway through the baking duration. Pour the icing on the warm rolls before serving. You may want to heat the icing up a little so it can easily be poured.
This recipe makes about 12 Sticky Vegan Cinnamon Rolls.

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{loadposition article-end} ]]> Sun, 07 Dec 2008 01:07:01 +0000 203 2008-12-07 5 http://www.veganbaking.net/recipes/pastries/scrumptious-scones <![CDATA[Scrumptious Vegan Scones]]> http://www.veganbaking.net/recipes/pastries/scrumptious-scones Scrumptious Vegan SconesI thought I didn't like scones until my friend Debbie told me I just hadn't had the right scones. She explained to me that good scones feature a complex flavor and a dense, not too crumbly texture. I then began my journey to create vegan scones based on the teachings of this scone-ophile. The result is this Scrumptious Vegan Scones recipe. I used golden flax meal for it's binding abilities, apple cider vinegar for its subtle flavor complexity and ability to enhance crumb, just the right combination of all-purpose flour and whole wheat flour and Vegan Butter to enhance buttery flavors. Finally, raisins or berries adds just the right amount of fruit flavor and sweetness while still allowing the rich, buttery flavors to come through. I'm now a self-described sconeophile and enjoy eating scones amongst other sconerati. {loadposition share}Scrumptious Vegan Scones

I thought I didn't like scones until my friend Debbie told me I just hadn't had the right scones. She explained to me that good scones feature a complex flavor and a dense, not too crumbly texture. I then began my journey to create vegan scones based on the teachings of this scone-ophile. The result is this Scrumptious Vegan Scones recipe. I used golden flax meal for its binding abilities, apple cider vinegar for it's subtle flavor complexity and ability to enhance crumb, just the right combination of all-purpose flour and whole wheat flour and Vegan Butter to enhance buttery flavors. Finally, raisins or berries adds just the right amount of fruit flavor and sweetness while still allowing the rich, buttery flavors to come through. I'm now a self-described sconeophile and enjoy eating scones amongst other sconerati.

Find more Low-sugar recipes on Veganbaking.net
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Scrumptious Vegan Scone Recipe

¼ cup non-dairy milk
1 teaspoon apple cider vinegar
1 Tablespoon golden flax meal

1 ½ cups all-purpose flour
½ cup whole wheat flour
1/3 cup sugar
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
½ cup (108 grams) Regular Vegan Butter or margarine (1 stick. Not tub margarine)
¾ cup raisins or berries

½ cup non-dairy yogurt

¾ teaspoon sugar

1) Curdle your non-dairy milk

Preheat your oven to 400F (204C). In a small bowl whisk together the non-dairy milk, apple cider vinegar and flax meal. Set aside for at about 10 minutes so the non-dairy milk curdles.

2) Mix your ingredients and cut the Vegan Butter into them

In a medium mixing bowl, mix the flour, sugar, salt, baking powder and baking soda. Place the Vegan Butter on a cutting board and cut it into about ½ inch size cubes. Using a fork or hand-held pastry blender, cut the Vegan Butter into the flour mixture until it resembles coarse pea-sized crumbs. Take extra caution that you don't over mix. Stir in the raisins or berries.

3) Whisk the non-dairy yogurt with your curdled non-dairy milk mixture

In a small bowl, whisk together the non-dairy yogurt and the non-dairy milk, apple cider vinegar mixture from Step 1.

4) Mix the dough

Using a spoon, stir the mixture from step 3 into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. The dough will be sticky in places and there may not seem to be enough liquid at first, but as you press, the dough will come together.

5) Form your vegan scones and bake to perfection

Place your ball of dough on a lightly floured surface and pat into a 7 to 8 inch disc about 1 inch thick. Sprinkle the ¾ teaspoon of sugar evenly over the top of the dough. Use a knife to cut the dough crosswise into 8 triangles and place on a cookie sheet about 1 inch apart.  Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature. Store in an airtight container at room temperature for up to 4 days. To serve the leftovers, broil on low for a few minutes to warm. This recipe makes 8 Scrumptious Vegan Scones.

Vegan Scone Recipe Variations

Cranberry Orange Scones

Follow the recipe for Scones, adding a generous teaspoon of finely grated orange zest to the dry ingredients and substituting dried cranberries for the raisins.

Lemon Blueberry Scones

Follow the recipe for Scones, adding a teaspoon of finely grated lemon zest to the dry ingredients and substituting blueberries for the raisins.

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