This easy gluten-free vegan puff pastry is light, flaky, and perfect for both sweet and savory dishes. Made with simple ingredients, it creates buttery layers without dairy or gluten! Use it for pies, tarts, or turnovers—whatever you’re craving. Make ahead and freeze for quick baking anytime. A must-have for homemade pastry lovers!
Ingredients Needed
- 2 cups (248g) gluten-free 1-to-1 flour blend
- ½ teaspoon (3g) salt
- 1 tablespoon (13g) sugar
- 3 tablespoons (42g) vegan butter, cold and cubed
- 10 tablespoons (141g) vegan butter, frozen and shredded
- ½-⅔ cup (118-156ml) ice-cold water
How To Make Gluten Free Vegan Puff Pastry
- Mix the dry ingredients: In a large mixing bowl, combine the gluten-free flour, salt, and sugar.
- Cut in the butter: Add the cold, cubed butter and toss to coat with flour. Use a fork or pastry cutter to cut the butter into the flour until it resembles coarse crumbs.
- Add water gradually: Pour in half of the ice-cold water and mix. Add the remaining water a little at a time until the dough is shaggy but holds together without feeling wet.
- Form and chill the dough: Knead briefly to form a dough ball with a smooth exterior. Shape into a 1-inch (2.5cm) thick square, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Prepare the frozen butter: Use a box grater to shred the frozen vegan butter. Place it back in the freezer while the dough chills.
- Roll out the dough: On a lightly floured surface, roll out the chilled dough into a 6×12-inch (15x30cm) rectangle.
- Add the first layer of butter: Sprinkle half of the frozen butter shreds over the top two-thirds of the dough.
- Make the first fold: Fold the bottom third of the dough up and the top third down, creating a letter fold. Rotate 90° and roll out again to 6×12 inches (15x30cm).
- Repeat with remaining butter: Sprinkle the rest of the frozen butter over the top two-thirds of the dough. Fold into another letter fold and press lightly to seal the edges. Wrap in plastic wrap and freeze for 15 minutes.
- Final folds and chilling: Remove from the freezer and roll out again to a 6×12-inch (15x30cm) rectangle. Make another letter fold, rotate, and repeat once more. Wrap in plastic wrap and freeze for another 15 minutes.
- Ready to use or store: After chilling, the dough is ready to use. If not using immediately, transfer to the refrigerator and store for 1-2 days. For longer storage, roll out to ¼-inch (6mm) thick, wrap well, and freeze.
- Before baking: Cut about ¼ inch (6mm) off the edges to reveal the layers for the best puff effect. Always bake the pastry from frozen to keep the layers crisp and flaky.
Recipe Tips
- Keep the butter cold: Use frozen shredded butter to create flaky layers. If it starts to soften, place the dough in the freezer for a few minutes before continuing.
- Don’t overwork the dough: Handle it gently to avoid melting the butter. Too much kneading can make the pastry tough instead of light and crispy.
- Chill between folds: Always refrigerate or freeze the dough between steps. This keeps the butter firm and helps create beautiful, flaky layers.
- Roll evenly: When rolling out the dough, keep even pressure to prevent thin or thick spots. Uneven dough can cause uneven puffing when baked.
- Bake from frozen: For the best rise, always bake puff pastry while it’s still cold. This helps create the signature flaky texture instead of a dense pastry.
How To Store Leftovers?
- Refrigerate: Let the puff pastry dough cool to room temperature before wrapping it tightly in plastic wrap. Store it in the refrigerator for up to 2 days.
- Freeze: Wrap the dough well in plastic wrap, then place it in a freezer bag. Store for up to 2 months. When ready to use, thaw in the refrigerator until cold but still firm before rolling and baking.
Nutrition Facts
Serving Size: 1 sheet (40g)
- Calories: 130
- Total Fat: 7g
- Saturated Fat: 3.5g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 180mg
- Potassium: 20mg
- Total Carbohydrate: 16g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 1g
Try More Puff Pastry Recipes:
Gluten Free Vegan Puff Pastry
Description
This easy gluten-free vegan puff pastry is light, flaky, and perfect for both sweet and savory dishes. Made with simple ingredients, it creates buttery layers without dairy or gluten! Use it for pies, tarts, or turnovers—whatever you’re craving. Make ahead and freeze for quick baking anytime. A must-have for homemade pastry lovers!
Ingredients
Instructions
- Mix the dry ingredients: In a large mixing bowl, combine the gluten-free flour, salt, and sugar.
- Cut in the butter: Add the cold, cubed butter and toss to coat with flour. Use a fork or pastry cutter to cut the butter into the flour until it resembles coarse crumbs.
- Add water gradually: Pour in half of the ice-cold water and mix. Add the remaining water a little at a time until the dough is shaggy but holds together without feeling wet.
- Form and chill the dough: Knead briefly to form a dough ball with a smooth exterior. Shape into a 1-inch (2.5cm) thick square, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Prepare the frozen butter: Use a box grater to shred the frozen vegan butter. Place it back in the freezer while the dough chills.
- Roll out the dough: On a lightly floured surface, roll out the chilled dough into a 6×12-inch (15x30cm) rectangle.
- Add the first layer of butter: Sprinkle half of the frozen butter shreds over the top two-thirds of the dough.
- Make the first fold: Fold the bottom third of the dough up and the top third down, creating a letter fold. Rotate 90° and roll out again to 6×12 inches (15x30cm).
- Repeat with remaining butter: Sprinkle the rest of the frozen butter over the top two-thirds of the dough. Fold into another letter fold and press lightly to seal the edges. Wrap in plastic wrap and freeze for 15 minutes.
- Final folds and chilling: Remove from the freezer and roll out again to a 6×12-inch (15x30cm) rectangle. Make another letter fold, rotate, and repeat once more. Wrap in plastic wrap and freeze for another 15 minutes.
- Ready to use or store: After chilling, the dough is ready to use. If not using immediately, transfer to the refrigerator and store for 1-2 days. For longer storage, roll out to ¼-inch (6mm) thick, wrap well, and freeze.
- Before baking: Cut about ¼ inch (6mm) off the edges to reveal the layers for the best puff effect. Always bake the pastry from frozen to keep the layers crisp and flaky.
Notes
- Keep the butter cold: Use frozen shredded butter to create flaky layers. If it starts to soften, place the dough in the freezer for a few minutes before continuing.
- Don’t overwork the dough: Handle it gently to avoid melting the butter. Too much kneading can make the pastry tough instead of light and crispy.
- Chill between folds: Always refrigerate or freeze the dough between steps. This keeps the butter firm and helps create beautiful, flaky layers.
- Roll evenly: When rolling out the dough, keep even pressure to prevent thin or thick spots. Uneven dough can cause uneven puffing when baked.
- Bake from frozen: For the best rise, always bake puff pastry while it’s still cold. This helps create the signature flaky texture instead of a dense pastry.
Gluten Free Vegan Puff Pastry