Monday, February 11, 2013

Easy Puff Pastry -NO BUTTER


Wow, what an adventure this recipe was. 
I was seriously on the hunt for a flaky, but durable, and healthy pastry dough for days. 
No such luck.

Every blog I read, every thread I browsed,
the response was: use butter or fail.
Luckily for me, and hopefully for you, I am a strong willed and very determined woman so I decided to experiment and make my own. 

My butter replacement: coconut oil! 
(full of good fats, healthy nutrients, and a whole host of other health benefits, google it!)

I pulled directions and tweaked ingredients primarily from 3 blogs: Annie Eats, Lick The Bowl Good, and Smitten Kitten.
 I spent a tedious amount of time making sure everything was going alright, but alas, created my masterpiece;

to me, 
a honorable 
and Healthy feat.

I was so so proud of myself in the end, 
but after that long ordeal I truly felt I could have skipped the 1 hour refrigeration step the pastry bloggers called for.
My dough was very pliable and ready to use by the 3rd turn, but I followed their instruction just to be safe.
But my end result was unworkable, cold dough that I had to put in the oven while it preheated just to get it to roll out.
I don't know if it was because I used coconut oil instead of butter, but if you follow this recipe I left the 1hr in the fridge OUT--less time for you!

The outcome of my delectable dough was a slightly denser (perfect for my durable demand), but quite flaky, buttery tasting, delicious puff pastry.

Give it a whirl--or turn!

2 cups all purpose flour
1tbs sugar
1/2 tsp salt
1 cup coconut oil, solid*
1/4 cup ice water
2 tbs milk

 *I broke it down into 16 tbs

In a large bowl or food processor, blend/pulse together flour, sugar and salt. Add 4 tbs of coconut oil at a time and pulse until mixture resembles small peas.--You could blend with a pastry blender or 2 forks if you don't have a food processor.

Dump into a large bowl and do a quick swish mix with your hands.
Add 2 tbs of water, and gently mix in with dough. Add 2 tbs milk, and gently min in with dough, add last 2 tbs of water and gently mix in with dough. Dough should still be crumbly but with when pressed together will hold.

Dump dough onto a clean surface. Keep in mind, the dough will be crumbly.

Fraisage dough--quick inward strokes with the palm of your hand.

Mold dough into a ball and Fraisage again. Dough should start to stick to itself.

Mold dough into a 8x4 square and wrap in plastic. Refrigerate for 30 min.

Once refrigerated, place dough on a lightly floured parchment paper and roll into a rectangle (~ 15x10).

Fold dough lengthwise into thirds.

Starting from the long end, roll up dough up into a coil

Gently roll over coil to connect seams. ~6x5 rectangle: 
Your 1st turn.

Repeat the rolling out,folding, and coiling for a 
2nd and 3rd turn.
 (notice the dough is smoother the 2nd turn)

Dough should be very malleable and smooth at this point and you have two options:

Either start shaping for your recipe or wrap dough in plastic to either set in the fridge until ready to use, or freeze.

Dough bakes well at 350 F.



  1. Thank you so much for this rècipe! I was looking for a vegan puff pastry for the Napoleon cake (mille feuille) and I used almond milk instead of regular milk. It was hard trying to roll out very thin pieces of pastry, but it was worth it. I used coconut/almond milk custard creme as a filling. Wow, the result is amazing. FOr some reason though, I ended up using 3/4 glass of water...and perhaps it could have done with a little bit more, as 1/4 just did not make the dough sticky enough. Never the less, thank you again for the work you do.

    1. I am so glad it worked out for you! I would have loved to try that filling you made. Yummy! Thanks for stopping by.


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