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This puff pastry only needs 3-ingredients and can be made in one day. This is the perfect recipe for those that don’t have access to vegan puff pastry. It is buttery and flaky and perfect for a variety of recipes.

I have been wanting to make this recipe for a while. But to be honest, I was a little intimidated. I have heard that making puff pastry is very difficult and finicky, so when it worked, I was surprised but really pleased.

A lot of puff pastry available in grocery stores is accidentally vegan. Instead of using butter, they use oil to make it cheaper. But unfortunately, I haven’t been able to find them in my stores.

So making this was really gratifying and opened the doors to other recipes I can make with it, like mille-feuille, wellington, or even pot pies.

This was only possible because of Earth Balance’s Vegan buttery sticks. They are the only plant-based butter that I have found to be most like butter. It doesn’t melt at room temperature and has an authentic buttery taste. But you are welcome to experiment with any butter that is your favorite.

Important note: This post contains affiliate links, but it does not affect my opinion of the products. I used all of these and love these products. You can read my full disclosure here.

Ingredients

• Vegan buttery sticks. I really recommend getting Earth balance buttery sticks because they have higher fat content and they don’t melt at room temperature. The butter in the tubs tends to spread and ooze out and rip the dough.
• All-purpose flour. You don’t need bread flour or pastry flour for this recipe. This is used in the dough itself and to flour your surface to prevent sticking.
• Water.

Procedure

In a bowl, add your butter, flour, and salt. Mix it with your fingers (make sure to wash your hands), so the clumps of butter are smaller. Then add your cold water in and knead until a rough dough forms. You want it to just come together.

Put in plastic wrap or a container and place in the fridge for at least 30 minutes.

Now you can create your two butter squares. You will need a ruler and something to write with. Using parchment paper, measure out a 5X5 square in the middle. Be sure to leave plenty of space around the square for folding.

Fold along the lines of your 5X5 square to crease them, then set aside.

Take out a 113g butter block and cut it into four pieces. Place butter into the middle and fold the parchment paper on top. You want it pretty tight enfolded. Carefully so as not to rip the square, flatten the butter with a rolling pin. Make sure it reaches all the corners.

Repeat with another butter block and place both in the fridge to stay cold.

Now to create the layers.

Take the dough out of the fridge and place it on a lightly floured surface. Don’t add too much, just enough to make sure it doesn’t stick to the surface and rip the dough.

Roll it out into a long rectangular, at least 6 inches wide and 12 inches long. You want enough space to encase the butter square completely. Place one butter square in the middle and fold the dough on top like an envelope. Press the sides of the rectangular gently, but firmly. You want to make sure the butter will not slip out.

Then fold the other third of the butter on top. Wrap in parchment paper and place in the fridge for 30 minutes to let chill completely. This will also make the dough relax for easier rolling out.

Once rested, place on a freshly floured surface and roll out to 6″ by 12″. You will repeat the same step as before with the second butter square. Once encased, use your rolling pin to roll out thinly. Be careful not to rip the dough.

This time you will fold the top down 1/3 of the way down and bring the bottom 2/3 of the way up. Once they meet, fold the top end down like a book.

Wrap up and let rest for two hours.

Now you can repeat the same process with the 2nd and 3rd fold. Roll out as long as you can. Fold the top end 1/3 of the way down and bottom end 2/3 of the way up. Then fold like a book.

This process is called lamination. You are essentially creating layers of dough and butter, so when it cook the butter melts and creates steam. This steam create air pockets that make puff pastry so flaky and puffy.

After the third fold, it is finished.

How to cook the Puff pastry

To use it in a recipe, I roll it out and cut it into three sheets. Then I store it in a plastic bag with parchment paper separating the three sheets because they tend to stick together.

You can cut these, roll them out, shape them, or do whatever you want to it just like regular puff pastry.

To bake, preheat the oven to 400F and bake for 10 minutes. It should puff up nicely. It is very flaky.

This will keep in the freezer for two months.

I did quite a lot of research for this recipe. I wanted something quick and still manageable. I was really stoked when I saw it start to puff. Made it worth it. If you tried this recipe, let me know in the comments below. I would love to hear from you!