Quick and easy vegan puff pastry, perfect for vegan croissants or sweet puff pastry cookies!
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 3/4 cup coconut oil (but make sure it’s still pliable!, solid)
- 1/4 cup cold water
- In a large bowl, stir together the flours and salt. Using your hands, cut in the coconut oil until crumbs the size of large peas are formed. For this, I just dropped the coconut oil into the flour mixture and broke it up with my hands until it was broken down into the large pea size. Add the cold water and stir together until the mixture comes together into a dough. If the dough seems a bit dry, add just a tad more water until it comes together. Pat into a loose ball and transfer the dough to a well floured surface.
- Dust the top of the dough liberally with flour and form into a rectangle that is 3/4 inch thick. Roll the dough into a rectangle 12 inches long by 7 inches wide and 1/2 inch thick. With the short side facing you (the 7 inch side), fold the bottom third of the dough up and the top third down, like you are folding a letter. Rotate the folded dough a quarter turn (so the folded side is to your left) and repeat. Roll out and fold up again, repeat one more time after that (for a total of 3 times). Wrap in plastic wrap and refrigerate for 4 hours before shaping or using for a recipe.
- Dough can be frozen for up to a month.