Puff Pastry is not as difficult as it looks, all you need is a bit of patience and the will to practice so that it gets better and easier each time. Working the dough is such a calming activity that I actually enjoy making this recipe over and over again 😊
By adopting a dairy-free ‘diet’ you may miss some of the good old pastries you used to have as a child or not so long ago with your cup of coffee. Buttery and crunchy croissants, exquisite mille-feuille, creamy clafoutis among others .. even though we know that they are not necessarily the best choice for our health we do need to please ourselves and no one should feel guilty for it as it contributes to our wellbeing!
These delicious treat can easily be part of your everyday life again, all you need is to find the right substitutes to the dairy and eggs, which are always healthier options too! More reasons to enjoy our favourite pastries!
In this recipe I am using vegan butter as a substitute to the traditional butter, you will to make sure that it does not contain any palm oil as we know the destructive effect of it on our planet and our health. One brand I would recommend is the earth balance if you can get it delivered to you or find it in food store such as Whole Foods Market. All their products are organic and made with sustainably sourced ingredients.
Here a step by step explanation on how to do it, give it a few tries and you will be rewarded with beautiful desserts.
For the filo pastry
140 gr plain flour
60 gr ice water
60 gr vegan butter or vegetable margarine
Place all your ingredients in the fridge at least one hour before making the filo pastry.
- Place the flour into a large bowl, making a well in the centre. Pour the ice water into the well and mix. Shape the dough into a ball, you may need to add a bit of water if you have any remaining flour.
- Make a cross on top of the dough so that it is divided into 4 equal pieces. Wrap into cling film and place in the fridge for ½ hour.
- Turn the dough onto a lightly floured surface or onto some parchment paper (I find the latest easier). Next, with a rolling pin roll out the 4 pieces forming the cross leaving the middle part thicker.
- Place the margarine or vegan butter in the middle and wrap it with each of the 4 pieces. Placing one side on top of the other so that the margarine is completely trapped!
- With your rolling pin roll out the dough lengthways. Some margarine may come out but do not worry, get rid of it and add a bit of flour if too sticky.
Once the dough has been rolled out make a ¼ turn so that it is now horizontal in front of you.
- Bring the right side of the dough toward the centre, the same with the left side so that they are on top of each other and you now have a rectangle in front you.
- Place in the fridge for ½ hour.
- Repeat step 6, 7 & 8 three times in total making sure to rest the dough in the fridge for ½ hour in between.
- The dough will then be ready to use!
Why not try it in the Mille-Feuille !