Vegan Puff Pastry Dough

June 14, 2021

Cashew cheese Burekas

You can easily buy pre-made vegan puff dough, but there is something special that you can't deny when you make it yourself. It comes out so much more flaky and buttery.
Handmade puff dough is for when I feel like spoiling my hubby, myself and my kid.

You can literally do everything with this dough, it goes so well with a sweet filling (like the caramelized apple turnovers in the picture below). Another great combination is a vegan cheese filling (like shown in the burekas), faux meat filling or veggies is another great option.

This dough freezes really well, so you ca always make it in advance and freeze until you want to use it.

Whenever I go into the kitchen, whether it is for cooking or baking, I need to have my music with me. I thought it would be nice to share with you the exact song that describes my feeling towards each recipe. That way you can have a similar experience while cooking...

Recipe's song:

This recipe is for the funnest dough to work with, and to eat :) so I chose one of the funnest songs I know. Brandy by the Looking Glass.

Let's start:

Prep time: 15 min.	1st resting time: 30 min.
Dough folds: 2 x (3+3 folds)	2nd resting time: 45 min.
Difficulty: medium	Servings: 2 x 1 Kg puff pastry dough

Almond cream and chocolate roses

Tools:

Ingredients:

7 1/4 cups (900 g) all purpose flour
1 3/4 (415 ml) room temperature water
3/4 cups (175 g) melted vegan butter
2 1/2 tsp (15 g) Himalayan salt

6 sticks (665 g) cold vegan butter

Pithivier - French almond cream puff cake

Instructions:

Place all the dough ingredients in the mixer bowl, except for the cold butter.
Turn the mixer on medium speed, until the ingredients form a nice and flexible dough (about 5-7 minutes). If some of the flour get stuck to the bottom or sides of the bowl, scrape it with your dough scraper until the dough is unified.
remove the dough onto a lightly floured surface, weigh it, and cut it into two even pieces.
Shape the dough into a rough square (no need to be precise, don't overwork the dough). wrap each dough In plastic film, and allow to rest in the fridge for 30 min at least.
The rest is essential, we are going to work the gluten in the dough, resting it beforehand will prevent it from ripping.
Separate the Cold butter into two even portions (330 g). Place one portion between two baking paper sheets, use the rolling pin to roll the butter into a square.
Repeat the process with the other butter portion and place both squares in the fridge. The dough is easier to work with when all the ingredients are as cold as possible (butter + dough).
Prepare a clean surface for rolling the dough (you will need a lot of space to roll the dough), lightly flour the surface. Remove the dough from the fridge.
Use the rolling pin to spread the dough from the edges, creating a spikey diamond shape, that is just big enough to cover the butter square. Take out the butter square, and place it in the center of the dough.
If the butter is not coming out easily from the paper, it is not cold enough, place in the fridge or even in the freezer for a few minutes.
Pull the edges of the dough gently and cover the butter like an envelope.
Make sure the surface is floured, and using the rolling pin, start rolling the dough into a very long rectangle.
Brush off the flour, fold the the dough 1/3 of the way from one side. Fold the other side on top of the other. The fold should result in 3 layers of the original rectangle.
Roll the square out into another long rectangle, the direction of the dough should be opposite than the previous rolling. Repeat the fold (1/3+1/3).
Cover the dough well with plastic film and place in the fridge.
Repeat the folds with the other dough piece, and the butter. Leave both folded doughs to rest in the fridge for 45- 60 minutes.
After the dough rested, repeat steps 15-20 with both dough and place back in the fridge. Let rest for 30 minutes.
The dough is now ready to work with. use as needed for whatever pastries you choose.
Enjoy!