Imagine creating restaurant-quality, melt-in-your-mouth puff pastry that's not only completely vegan but also packed with the wholesome goodness of whole wheat. This isn't just another pastry recipe - it's a game-changing technique that will transform your baking game forever! Whether you're a health-conscious foodie or a passionate home baker, our revolutionary whole wheat vegan puff pastry will make you forget everything you thought you knew about traditional, butter-laden pastries.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 12 servings
Ingredients
- 2 cups whole wheat flour
- 1 cup vegan butter, chilled
- 1/2 teaspoon salt
- 1/2 cup cold water
Instructions
- In a large mixing bowl, combine the whole wheat flour and salt, whisking together to ensure even distribution.
- Remove the chilled vegan butter from the refrigerator and cut it into small, 1/2-inch cubes. The butter should be very cold to create the flaky layers characteristic of puff pastry.
- Add the cold vegan butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse, pea-sized crumbs.
- Gradually add cold water, 1 tablespoon at a time, mixing gently with a fork until the dough just begins to come together. Be careful not to overwork the dough.
- Turn the dough out onto a lightly floured surface and gently press it together into a rough rectangle. Wrap the dough in plastic wrap and refrigerate for 30 minutes to allow the gluten to relax and the butter to firm up.
- After chilling, roll out the dough on a floured surface into a large rectangle, approximately 1/4 inch thick. Fold the dough into thirds, like a letter, then rotate 90 degrees.
- Roll out the dough again and repeat the folding process two more times. This creates the signature layers of puff pastry. Wrap and chill the dough for an additional 30 minutes between each fold.
- Once the final fold is complete, roll the dough to your desired thickness, typically about 1/8 inch thick. Cut into desired shapes for your recipe.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the cut pastry shapes on the prepared baking sheet, leaving space between each piece for expansion.
- Bake for 15-20 minutes, or until the pastry is golden brown and has risen with distinct, flaky layers.
- Remove from the oven and let cool on a wire rack for at least 10 minutes before serving or using in your desired recipe.
Tips
- Temperature is crucial: Keep your vegan butter and water ice-cold to ensure maximum flakiness.
- Don't overwork the dough - gentle handling creates those signature delicate layers.
- Use a pastry cutter or your fingertips to incorporate butter, avoiding warming the mixture with your hands.
- Chilling between folds is non-negotiable - it helps develop those beautiful, distinct layers.
- Use a sharp knife or pastry wheel when cutting shapes to ensure clean edges that help pastry rise.
- Parchment paper is your best friend for preventing sticking and ensuring even baking.
- Allow pastry to rest and cool after baking to let the layers set and become perfectly crisp.
Nutrition Facts
Calories: 100kcal
Carbohydrates: 7g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
