Vegan Puff Pastry Dough Recipe (with Video)

Make the Dough and prep the Butter Block
1. Dissolve the salt in the water, then add the melted butter and stir to combine
2. Add the flour and stir with a stiff paddle or spoon until the mixture comes together
3. Turn the dough onto the counter and, using a bench scraper or flat-sided paddle, cut the dough downwards while pushing it away from you, then gather up the pieces, fold the dough in on itself, rotate it 90 degrees, and repeat; continue this kneading process for about 1-2 mins until you have a fairly smooth, homogenous ball
4. Stretch the dough into a roughly 6 x 6-inch square and place it on a piece of plastic
5. Wrap the dough tightly and freeze it for 15-20 mins, until it is cool and slightly firm but still pliable
6. Meanwhile, remove the remaining 225 g block of vegan butter from the fridge and let it sit on the counter while the dough is chilling
Laminate the puff pastry - day 1
1. Place the softened block of butter on a piece of parchment paper
2. Fold the paper into a roughly 7 x 7-inch square around the butter block
3. Using a rolling pin, gently pound and roll the butter until it fills up the entire square of parchment, being careful not to let the shape spread or deform; in the end you should have a 7 x 7-inch square of butter, about 1/3 inch thick
4. Remove the chilled Dough from the freezer, and, working quickly, roll it out on a lightly floured countertop into a 10 x 10-inch rectangle
5. Place the Butter Block in the center of the dough at a 45-degree angle; the corners of the butter should sit just inside the edges of the dough
6. Fold up each corner of the dough into the center of the butter block, pinching the edges to seal the butter inside
7. Lightly dust the counter and top of the dough with flour, then, starting at the bottom of the dough and working away from you, lightly press the rolling pin to make horizontal depressions in the dough all the way along it; the goal is to gently and evenly compress and stretch the butter and dough together
8. Now, begin rolling the dough forwards and backwards, re-flouring as needed, until it is a 7 x 21-inch rectangle
9. Brush off any excess flour, then fold the lower third of the dough into the center third; fold the top third over the middle third; this is called a "simple turn" and you will now have a 7 x 7-inch square of dough again
10. Rotate the dough 90 degrees so that the open, seam side is facing you
11. Working quickly, as the dough will start to soften at this point, re-roll into another 7 x 21-inch rectangle, keeping the short, seam side facing you at all times
12. Perform another simple turn (you will have completed 2 simple turns total at this point)
13. Wrap the dough in plastic and freeze for 30 mins, until it is again cool and firm but slightly pliable
14. Repeat steps 7-13; you will now have completed 4 simple turns, and it is best to let the dough relax in the fridge before finishing the last 2
15. Wrap the dough in plastic and refrigerate for at least 12 hours, or overnight
Laminate the puff pastry - day 2
1. Remove the dough from the fridge and repeat steps 7 - 14 from the previous section
2. At this point you will have completed 6 simple turns and the lamination is finished
3. Freeze the dough for 30 mins, until it is again cool and firm, but slightly pliable
4. The dough is now ready to use, and it can be kept in the fridge for up to 2 days or in the freezer for up to 2 months; thaw in the fridge overnight before using