Homemade Vegan Puff Pastry

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Vegan Puff Pastry is easier to make than you think. With my top tips you can master this notoriously difficult pastry at home.

Prep Time12

Total Time12

Course: Ingredient

Cuisine: French

Diet: Vegan, Vegetarian

Keyword: strong white bread flour, vegan butter, water

Calories: 2360kcal

Add the flour, salt and diced butter to a mixing bowl.
Rub the butter into the flour using your finger tips. Do this until the mixture resembles fine breadcrumbs.
Slowly add the cold water until the dough just starts coming together into a ball.
Take the dough out of your mixing bowl and wrap tightly in clingfilm.
Place into the fridge and let rest for at least 2 hours.

Once chilled, remove it from the fridge and turn out on to a lightly floured work surface.
Roll the dough into a square roughly 18cm in size.
Then, roughly a third in from the edge, roll each side outwards until it forms a "+" shape.
Dot the softened butter over the raised centre of the "+".
Fold up the bottom flap so that it covers the middle section and the butter completely.
Next fold the top flap down so that it is covering 80% of the centre section.
Take the left and right flaps and fold them in so that they meet in the middle. This line where they meet is known as the seam and should always be running vertically.
Roll the dough out so it is 60cm long.
Fold the dough in thirds starting by folding the bottom to the middle and then the top to the middle. This is your "first turn".
Rotate the pastry 90C in front of you so that the seam is facing upwards again.
Again, roll the dough to 60cm in length and fold the dough in thirds as you did before. This is the "second turn"
Wrap in clingfilm and place in the fridge for 3 hours.
Repeat the process again until you have done a total of "four turns" then pace back in the fridge for 3 hours.
Repeat once more so you have done "six turns" in total.
Rest your pastry for a final 3 hours, it is then ready to use.