Thank you Mattie for this recipe!
We have a vegan couple coming in to our restaurant in a coupe of days and my boss wanted to do a vegan "wellington".
The puff pastry was delicious as we did a test run tonight. Everyone, follow the recipe and instructions and you won't be disappointed!
Touring the Laminated Dough World
This recipe looks good. I especially like the fact there's a builder's measuring tape in the photos, which speaks to puff pastry's great architectural potential. What brand of shortening and margarine do you recommend?
Hey Mattie, this looks great and I'm excited to try it! Why do you use bread flour and all-purpose rather than pastry flour? I thought bread flour was high gluten and you want low gluten content for flakiness in pastries. Thanks!
Whole wheat flour
I was so happy to find this recipe, I'm vegan and the best dish I wanted to eat for a long time Turkish borek . Thank you for the exact explanations. I wanted to know if i can replace the bread flour in Whole wheat flour?
Finally Made It
Finally made this. Way easier than I thought though it seems there is a TON of fat in it. Guess that's the way it works. I'm going to use it to make my vegan "turkey" for T-day. I'll stuff it with marinated, fried tofu, home-made seitan, stuffing, and roasted vegetables. Topped with wild mushroom gravy. All vegan this year. If it DOESN'T turn out great, I'll let you know.
This looks like a brilliant recipe! Thanks!
Although you only mentioned sweets, I assume this would be suitable for savory recipes as well?
Hey thanks for this--I make a vegetarian puff pastry "turkey" every year for Thanksgiving but it's never been vegan. So next year, it's going to be. BUT, I too would like to know how much this makes. I need 2 fairly large sheets so looks like I'll be needing to double this recipe. Thanks.
This looks great! Thanks so much for the step by step. How many servings does it make? I'm baking for 100+
I think you meant to turn the dough 90° (not 180° as stated).
Each fold, turn, fold multiplies the layers by 9. So after the envelope, then fold turn fold you have 9 layers.
Then refrigerate an hour, then roll out, fold, turn, fold, you now have 81 layers.
Am I supposed to refrigerate it again for an hour at this point?
The next roll out, fold, turn, fold yields 729 layers (not 2187). To get 2187 layers, you would need to roll it out again and fold into a long rectangle and then roll it out (without creating a square). Had I turned and then folded to create a square again, I would have had 6561 layers.
Is it necessary to refrigerate the dough for an hour in between rolling it out again each time before the fold turn fold step?
I am gluten-free, and wondering if this recipe would work with g-f bread and regular flours just as well. Would LOVE to be able to make puff pastry!
Barbara: The Better Batter Flour website has a recipe using the product to make Croissants, since it's essentially the same process that may work. I also like your idea of GF bread flours. I need to get my hands on some of King Arthur's.
When do you use the dough wash?
Dough Wash for Savory Recipes
Thank you for a really well put together recipe for Vegan Puff :)
Have you had any success with a savory dough wash? I've tried melted vegan 'butter', egg replacers, oils... all with no success. I'd love to have your suggestions.
I wonder whether you have ever tried taking inspiration from baklava for creating vegan puff pastry? Baklava is after all more or less the pastry's vegan ancestor.
Oh, the memories
Great tutorial, as always. I used to love making puff pastry, and danishes, and kringles and braids and all those Swedish puff pastry yummies. Then I went Vegan, Gluten, Corn and Soy free. I want puff pastry but the curve is making my brain freeze. Now that I have vegan butter though, I may have to try again. :-)
I love this site, Mattie.
thank you for help us find ways to replace animal products and still be able to enjoy desserts, bake goods ,etc.
you/re genious my daughter ask me if I can bake her meringues and i was so ignorant and told her no way those are made out of eggs and I saw your recipe today
This Time Yeh
This is the best puff pastry recipe(guide) that I've seen. It now has given me confidence to try again with a good idea of each stage. Thank you
Good background on theory
Good instructions, and the photos were very good. However, a few points:
1. I've always noticed with puff pastry recipes that initially there is a high proportion of fat to flour. My guess is that you are supposed to make up for the low flour when you are doing the turns. But I think I overdid it with the added flour and my pastry didn't rise, although it wasn't oily, like the last time I tried puff pastry. So: it would be good to suggest an amount of flour to use for the turns.
2. It would be good to put the flour amounts in weights. My mother was English so I have scales and it's just way more accurate to measure nearly everything (except the teaspoons, obviously) by weight. Especially when you want to halve or double.