Low Sodium Vegan Puff Pastry

Total time4 hr

Prep time1 hr

Cook time0 min

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Ingredients

8 servings

For the dough (détrempe)

2 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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½ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp vegan butter, cold, cut into small cubes
½ cup ice water, plus more as needed
1 tsp apple cider vinegar

For the butter block (beurrage)

1 cup (2 sticks / 226g) vegan butter, cold

Instructions

1
Make the détrempe: whisk the flour and salt together in a large mixing bowl. Add the 2 tbsp cold cubed vegan butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs with a few pea-sized pieces remaining.
2
Stir the apple cider vinegar into the ice water. Drizzle the mixture over the flour a little at a time, stirring with a fork after each addition, until the dough just comes together and holds when pressed — it should be shaggy but not sticky. Add extra ice water 1 tsp at a time if needed. Turn the dough onto a lightly floured surface, press it into a flat rectangle (do not knead), wrap tightly in plastic wrap, and refrigerate for 30 minutes.

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