I wanted to make a vegan puff pastry dough without vegan butter because I really don’t keep the stuff around and don’t want to buy it just to make a batch of puff pastry dough, so I wanted to see if it would work with my favorite baking fat ... coconut oil! Turns out, coconut oil is perfect for replacing butter in a quick vegan puff pastry. (Plus, it's not full of palm oil like most commercial vegan butter spreads, which makes it friendlier to the environment.) The trick is to make sure your coconut oil is cold and isn’t super liquid-y because that just won’t work. Also, get the good stuff, because you might taste a hint of it in this dough if you use the unrefined kind.
How to Make Palm Oil-Free Puff Pastry [Vegan]
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup coconut oil, solid (but make sure it's still pliable)
- 1/4 cup cold water
- In a large bowl, stir together the flours and salt. Using your hands, cut in the coconut oil until crumbs the size of large peas form. Add the cold water and stir together until the mixture comes together into a dough. If the dough seems a bit dry, add just a tad more water until it comes together. Pat into a loose ball and transfer the dough to a well-floured surface.
- Dust the top of the dough with flour and form into a rectangle that is 3/4-inch thick. Roll the dough into a rectangle 12x7-inches wide and 1/2-inch thick. With the short side facing you (the 7-inch side), fold the bottom third of the dough up and the top third down, like you are folding a letter. Rotate the folded dough a quarter turn (so the folded side is to your left) and repeat. Roll out and fold up again, repeat one more time after that (for a total of three times). Wrap in plastic wrap and refrigerate for four hours before shaping or using for a recipe.
- Dough can be frozen for up to a month.