Vegan Rough Puff Pastry
An easy recipe for homemade vegan rough puff pastry! Flour, butter, salt, and water, that's all you need to make this rough puff pastry recipe! Suitable to use for savory or sweet recipes calling for puff pastry!
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Servings : Puff Pastry
Calories : 1114kcal
Ingredients
- 1 cup (125 g) all-purpose flour
- ¼ tsp salt
- ½ cup (1 stick) (113 g) vegan butter cold, in pieces → VEGETARIAN: use regular butter
- 3 tbsp ice water
Instructions
- Mix all-purpose flour and salt in the bowl of a stand mixer. Add the cold butter in pieces and mix on low speed, with the flat beater attached, until it resembles coarse crumbs.
- Add ice water and mix at low speed until it comes together to a dough. DON'T KNEAD.
- Use your hands to form it into a square. Warp with plastic wrap and refrigerate for 30 minutes.
- Place the dough on a floured working surface and roll it into a long rectangle, using a rolling pin. First, fold the upper third into the middle, then fold the lower third into the middle on top of the other so that you have 3 layers. Use your hand to stretch and form into a nice square. Turn the dough 90° and repeat these steps three times. Use more flour if needed to prevent the dough from sticking.
- Wrap with plastic wrap and refrigerate for 30 minutes up to two days.
- If you are ready to make your recipe, place the puff pastry on a floured working surface and roll it out into a thin square or rectangle (as needed).
Notes
- How long can I store homemade puff pastry? For up to two days in the fridge.
- Can I freeze it? Yes, you can freeze it for up to 3 months. Allow to defrost overnight in the refrigerator or up to a few hours at room temperature.
- Always work with cold dough and cold butter (plant-based)!
- Don’t overwork/over-knead your dough!
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Nutrition
Calories: 1114kcal | Carbohydrates: 96g | Protein: 13g | Fat: 74g | Saturated Fat: 19g | Sodium: 1316mg | Potassium: 134mg | Fiber: 3g | Sugar: 1g | Vitamin A: 4315IU | Calcium: 19mg | Iron: 6mg