How To Make Vegan Puff Pastry

MattieMattie  
 
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Rating 
 
5.0

amazing recipe!

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!

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Rating 
 
4.0

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?

Owner's reply

Hi Matt, Builder's measuring tape is there to show that I'm not effing around;) I recommend Earth Balance Buttery Sticks (not tub margarine, which has too much water). I also recommend Vegan Butter: http://www.veganbaking.net/vegan-recipes/other-vegan-treats/vegan-butter.html
Good luck!

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Bread flour?

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!

Owner's reply

Thanks karp505! It's my understanding that medium-high gluten is required for puff pastry; just enough to develop a strong sheet that will act as a layer between the fats but not so tough that it gets in the way of dough stretchability and elasticity. If the flour had a gluten content that was too low, it wouldn't develop the pliable sheet and it would break apart, allowing the fats to join, reducing layers, flakiness and rise.

But I could be wrong. Someday soon I want to start experimenting with gluten-free puff pastry so I hope I am!

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Rating 
 
5.0

Whole wheat flour

Hi Mattie

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?

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Rating 
 
5.0

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.

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Savory?

This looks like a brilliant recipe! Thanks!
Although you only mentioned sweets, I assume this would be suitable for savory recipes as well?

Owner's reply

Thanks Ebony! This Puff Pastry recipe is definitely suitable for savory stuff.

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Thanksgiving

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.

Owner's reply

That puff pastry turkey sounds awesome dougep! This recipe makes one 20x15 inch rectangle. Good luck!

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Rating 
 
5.0

Yum!

This looks great! Thanks so much for the step by step. How many servings does it make? I'm baking for 100+

Thanks :)

Owner's reply

Thanks Brittney! This recipe makes one 20x15 inch rectangle of puff pastry.

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(Updated: January 12, 2016)
Rating 
 
5.0

Technical correction

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?

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Question

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!

Owner's reply

Hi Barbara, I haven't attempted puff pastry with gluten-free flour but it's a great idea. I imagine a good gf blend with maybe a teensy amount of xanthan gum would allow it to be crispy and stay together though. Let me know if you have any luck with it!

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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.

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When do you use the dough wash?

Owner's reply

Hi Morgan,

I just updated the recipe under How to Use Puff Pastry to include instructions on applying the dough wash. Basically, you apply it with a pastry brush right before you bake it to ensure the puff pastry has a golden brown exterior. Thanks for the feedback!

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Dough Wash for Savory Recipes

Hi Mattie

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.

Ian

Owner's reply

So glad you like the Puff Pastry recipe Ian! I actually use this dough wash for both sweet and savory puff pastry/croissant dough/etc. The sugar in the agave syrup caramelizes and the proteins in the soy milk roast which gives the puff pastry a dark sheen that's not actually sweet.

I keep experimenting with different dough washes and I always come back to this one. The half amber agave and half soy milk is easy to remember too. At some point it would be nice to have a dough wash that produces a glossy sheen like egg washes do. Let me know if you break any ground on vegan dough washes. I'd love to hear about it!

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question?

so excited to make this this weekend! wondering if i can replace the shortening with earth balance butter? also, do you have a great recipe for vegan danishes? thank you :)

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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.

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Rating 
 
5.0

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.

Owner's reply

Hi Laurelvb, I'm working on a gluten-free flour blend that will hopefully be compatible with puff pastry. I'll post it when I'm done testing!

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Rating 
 
5.0

amazing

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
thank you

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Rating 
 
5.0

I had so much fun making this puff pastry over the weekend. The instructions were clear and easy to follow thank you sooooo much!!

Owner's reply

Puff pastry is easy once you know the method but conveying the method is the hard part;) Glad it was clear for you skinnyvegan!

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Rating 
 
2.0

vegan puff pastry

Can I use pastry flour instead? and how much
This looks great

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Rating 
 
5.0

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

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Rating 
 
4.0

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.

Thanks
Catherine

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