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Keto Vegan Puff Pastry Recipe

Breakfast
Sides
Vegan
Vegetarian
★★★★☆
4.5/5
(2735 reviews)
By Zylo Nutritionist Team
Keto Vegan Puff Pastry
Zylo Recipes

Description

Crafting pastry that aligns with specific dietary needs can be a rewarding experience. This recipe focuses on creating a unique puff pastry, emphasizing the development of flaky layers using a specially prepared vegan butter. The resulting dough opens the door to recreating a variety of familiar recipes, adapted to different dietary preferences.

The key to achieving those delicate, flaky layers lies in maintaining a cold environment and using chilled ingredients. It’s important that the butter remains in solid pieces throughout the dough-making process. These butter pieces will flatten as the dough is rolled, creating steam during baking, which then separates the layers, resulting in a wonderfully airy and flaky texture.

A food processor can be a helpful tool in preparing this dough, as it helps to keep the ingredients cold and the process efficient. When rolling and folding the dough, ensure you work in a cool space and on a chilled surface. If the dough becomes too warm, a brief stint in the freezer can help to firm it up, making it easier to handle.

The dough may appear rough initially, but with each subsequent roll and fold, it will become smoother and more cohesive. An essential element in this recipe is vital wheat gluten. It provides the dough with elasticity, which is necessary for creating layers without tearing.

Omitting or substituting this ingredient may affect the final texture of the pastry. The homemade vegan butter is designed to mimic the richness and flavor of traditional butter. It features cocoa butter as a primary component, melted and combined with a neutral-tasting oil to achieve a smooth consistency.

This mixture is then emulsified with almond milk until it reaches a creamy texture. It's shaped into a rectangle, wrapped, and chilled until firm. Once the dough is prepared, it can be stored in the refrigerator, properly wrapped, for a few days.

For longer storage, the dough can be rolled out, folded, wrapped tightly, and frozen. When ready to use, allow the dough to thaw in the refrigerator for several hours or on the counter for a shorter period. This puff pastry offers a delightful canvas for your culinary creations, delivering a satisfyingly flaky texture and rich flavor that will enhance your favorite dishes.

Preparation Time

Prep Time
1 h 40 min
Cook Time
25 min
Total Time
2 h 5 min

Nutrition Information

Per 1 serving serving
C
Calories
350 Kcal
C
Carbs
10 g
Fi
Fiber
5 g
Sugar
2 g
P
Protein
5 g
C
Fats
30 g
Saturated Fats 15 g
Unsaturated Fats 12 g
Cholestrol 0 mg
Sodium 200 mg
Potassium 50 mg
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Ingredients

    1.
    Cocoa Butter
    Cocoa Butter
    0.75 cup
    2.
    Oil
    Oil
    4 tbsp
    3.
    Almond milk
    Almond milk
    0.25 cup
    4.
    Vital Wheat Gluten, Flour
    Vital Wheat Gluten, Flour
    10 tbsp
    5.
    Almond flour
    Almond flour
    0.75 cup
    6.
    Oat Fiber
    Oat Fiber
    0.25 cup
    7.
    Baking powder
    Baking powder
    0.5 tsp
    8.
    Baking Aids Xanthan Gum
    Baking Aids Xanthan Gum
    0.5 tsp
    9.
    Salt
    Salt
    0.25 tsp
    10.
    Water
    Water
    0.5 cup
    11.
    Bamboo Fiber Flour
    Bamboo Fiber Flour
    20 g

Instructions

    1.
    To a microwave-safe bowl, add the cocoa butter. Heat it in the microwave until it melts. Set it aside for 30-45 minutes until the butter starts becoming opaque.
    2.
    Whisk in the oil. Drizzle the almond milk with one hand while whisking with the other. The mixture will start to emulsify and firm up.
    3.
    Transfer the vegan butter to a piece of parchment paper. Press to flatten it and shape it into a rectangle. Place it in the fridge for 20 minutes to firm up.
    4.
    To a food processor, add the almond flour, wheat gluten, oat fiber, baking powder, xanthan gum, and salt. Pulse until a fine powder forms. Cut the cold butter into small cubes.
    5.
    Add half the butter to the food processor and pulse until combined. The mixture should look like bread crumbs. Add the remaining butter.
    6.
    Pulse a couple of times until the remaining butter is barely combined. You should see chunks of butter throughout the mixture. Transfer it to a large bowl.
    7.
    Pour the cold water and mix with a spoon until a rough dough forms. If the dough is too dry, add 1-2 tbsp of water. Press the dough into a ball.
    8.
    Wrap the dough in plastic wrap and press to flatten it. Place it in the fridge for 30 minutes.
    9.
    Unwrap your dough and flour your work surface and rolling pin with bamboo fiber. Place the dough on your work surface. Roll it out vertically into a long rectangle.
    10.
    Grab the upper third of the rectangle and fold it over the center. Grab the lower third, and fold it over the center as well, ending up with a three-layered dough.
    11.
    Rotate the dough 90 degrees, and roll it out vertically into a long rectangle again. Fold the upper and lower thirds toward the center as you did previously, rotate, and repeat. Roll out and fold the dough 3-5 more times; this is what creates the layers.
    12.
    At this point, you can either refrigerate it or bake it. To bake the puff pastry, preheat your oven to 400 F/200C. Roll out the dough to your desired thickness.
    13.
    Cut the dough to the size you prefer. Bake for 15-30 minutes, depending on its size and thickness. Serve immediately.