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.
Servings: 2 puff pastry sheets
Calories: 760kcal
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)
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.
Nutrition
Serving: 1puff pastry sheet | Calories: 760kcal | Carbohydrates: 92g | Protein: 17g | Fat: 39g | Saturated Fat: 10g | Sodium: 1527mg | Potassium: 479mg | Fiber: 14g | Sugar: 1g | Vitamin A: 2150IU | Calcium: 44mg | Iron: 5mg