How To Make Vegan Puff Pastry

4.8 (6)

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2 reviews with 4 stars

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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.


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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:
Good luck!

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