Whole Wheat Vegan Puff Pastry

Closeup of baked whole wheat puff pastry in pot pie

5 from 5 votes

Whole Wheat Vegan Puff Pastry

This vegan puff pastry is flaky, golden, delicious -- and it's all whole wheat. It also uses only half the butter -- vegan butter -- than your average puff pastry recipe. One recipe makes two sheets that you can use to make pot pies, pies, croissants, pastry crusts and so much more.

Prep Time15

Resting time for dough (in intervals)2

Total Time2 15

Course: Dessert, Entree

Cuisine: American

Diet: Vegan, Vegetarian

Servings: puff pastry sheets

Calories: 760kcal

Author: Vaishali · Holy Cow Vegan

Equipment

Rolling pin
Bowl

Ingredients

For the puff pastry:

2 cups + 2 tablespoons whole wheat flour (preferably use white whole wheat or durum whole wheat flour)
8 tablespoons vegan butter
1 teaspoon salt
Water (I needed about 1 ¼ cups although that could vary depending on where you are and the weather)

US Customary - Metric

Instructions

Cut the butter stick, straight out of the fridge, into half lengthwise. Sprinkle two tablespoons of whole wheat flour over it and, using a rolling pin or something heavy, beat the butter sticks until they flatten out but are still quite solid.
Push the butter sticks together to form a square. Place in a container and refrigerate for at least 30 minutes so they resolidify.
In a bowl, place 2 cups of flour and salt. Trickle in water, a bit at a time, to form a smooth and pliable dough.
Allow the dough to rest for 30 minutes. Then roll it out into a rectangle large enough so you can wrap the square of butter in it, about 12 inches by eight inches.
Place the butter sticks in the center and fold the dough over from both sides once and then again to form a compact rectangle. Refrigerate for at least 15 minutes.
Roll out the dough into a rectangle about 10 inches by six inches. Do this preferably on a metal baking sheet so you have a cool surface and also so you can easily transfer the dough to the fridge.
Now lift the edges of the rectangle along the long side and fold over one another so you have three layers. Place the sheet with the puff pastry in the fridge for at least 15 minutes. Roll out again into a rectangle and fold again to make three more layers. Repeat five more times, rolling, folding and refrigerating each time.
After you've let the dough stand in the fridge for the last time, divide the puff pastry into two2. You can use it immediately or wrap tightly in cling wrap, place in a freezer safe bag or container, and freeze for later use.

Notes

The whole wheat puff pastry will need longer in the oven than a white flour puff pastry, so be sure to factor that in. You might also need to increase the oven temperature by about 25 degrees Fahrenheit--so if the baking time on the recipe says 350 degrees, bake at 375 degrees.
For a golden finish to your whole wheat puff pastry crust brush on a mix of one teaspoon nondairy milk, one teaspoon oil and one teaspoon maple syrup over the crust before you bake.
When making the dough for the puff pastry, make sure you keep your ingredients cold at all times. Working next to a hot stove is a no-no, for instance. Using a metal baking sheet to roll out the dough can help keep everything cold.
Give enough time for the butter to solidify in the refrigerator between each rolling and folding of the dough. I suggest 15 minutes but longer--around 30 minutes--is even better.
For a flakier pastry that rises higher, use 16 tablespoons or two sticks of butter instead of one. This will help create larger air pockets as the butter melts in the oven. You can also make this puff pastry with all purpose flour, or a mix of half and half all purpose and whole wheat.
If some butter peeks through while you are rolling out the dough, don't panic. Sprinkle on some flour and continue rolling. Making sure the dough, when you knead it, is supple and elastic, and giving the dough enough time in the refrigerator after each rolling and folding will also help avoid this.

Nutrition