This recipe has worked perfectly every time. Make sure to get a good tasting 'butter' and keep the dough cold and you'll do great! This puff pasty is great for croissants, danishes, tarts and even pizza! I hope you have fun making it/eating it!
the butter block ↓
folding the butter block in ↓
the LAYERS!! ↓
Ingredients
4 cups flour
1/2 cup water
1/2 cup almond milk
1/4 cup sugar
2 tsp salt
2 1/2 tsp yeast
3 Tbs soft vegan butter or margarine
1 1/4 cup cold vegan butter or margarine
Instructions
1. In a medium large bowl mix the flour, water, almond milk, sugar, salt, yeast, and soft butter. Once a shaggy dough is formed dump it out onto a clean surface and knead it for 1-2 minutes, just until it comes together. Then put it into the bowl and refrigerate for 1-2 hours or overnight.
2. In the meantime make a butter block! :) Get a large piece of parchment paper and slice the butter sticks into thirds lengthwise. Line them up into a square on the parchment paper and fold the paper around the butter to create a mold. Then hit the butter with a rolling pan until the butter fills out the paper. Refrigerate until you are ready to use it.
3. Remove the dough from the fridge and roll it into a square. Place the butter block in the center of the dough square and fold the dough around the butter (pictured above). Put the dough back in the fridge for another hour.
4. Remove the dough from the fridge and roll it out into a long rectangle, use flour to dust if the dough is too sticky. Fold the dough to create 3 layers and then wrap it in parchment paper or plastic wrap and put it back in the fridge for 1 hour. Repeat this folding process 3-4 times. Always refrigerate for an hour in between the folds.
heres a picture of the puff pastry baked with some spices like cardamom and cinnamon just twisted up!
Recipe altered from Fine Cooking
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