This laminated dough is all about technique, and there's nothing here that stands between you and a batch of flaky, buttery-tasting layers. The dough comes together with just flour, salt, and a splash of apple cider vinegar in ice water, then gets folded around a firm, cold butter block through a full six turns for that signature shatter-and-lift texture. Each chill between turns keeps the layers distinct so the finished pastry puffs dramatically in the oven, separating into dozens of crisp, golden sheets. It's a patient project, but the payoff is a homemade puff pastry you can shape into anything from turnovers to tart shells. Since it's built entirely from a simple flour-and-butter lamination with no leavening agents involved, it's a naturally solid choice for a yeast free kitchen.
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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.
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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