November 2, 2010 - 4:32pm
flaky dough
does anyone have a good (VEGAN) flaky dough recipe from scratch which would be similar to the pepperidge farm texture. would appreciate precise ingredients, instructions and baking guides etc.
prefer non dairy version. thanks so much
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if we knew what you want to use the dough for. There is a difference between pie dough and a croissant.
i would like to keep the dough on hand in th freezer just like pepperidge farms sells it .
this is a versatile dough and i can make napoleons, apple turnovers, etc with it. definitely not a pie dough.
i would need to use marg or shortening as i want to keep it non dairy. thanks for any good recipe you can provide.
also the baking temperature , cutting tips, etc. would also be appreciated.
Fayee: Follow this link to a Fresh Loaf discussion on puff pastry dough:
http://www.thefreshloaf.com/node/5665/questions-regarding-puff-pastry-dough
The thread features a Julia Child recipe using butter, but it also explores vegan alternatives for the dough you're looking to make.
If you prefer show and tell to text, you could also go to YouTube and type "puff pastry" or some variant thereof into the search bar.
Good luck!
The most important ingredient in puff pastry is butter, plain and simple. Neither shortening nor margarine have the water in them to create the "puff" in the pastry, I've seen vegan "puff" pastry and it's really more of a greasy cracker. You could try including a tiny bit of baking powder into the fat. In my opinion, when you choose to live with dietary restrictions you have to learn to live without the things you've given up. My examples is tofurky and tofu bacon, why would a person choosing to give up meat want a meat substitute?!?!?!
The very reference standard of op contains no butter. Nowadays, they can usually figure out ways to mimic any substance. There are probably non butter alternatives availabe. Even for individuals.
Pepperige Farm Puff Pastry
"Ingredients:Unbleached Enriched Wheat Flour [Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid], Water, Partially Hydrogenated Vegetable Shortening (Soybean And Cottonseed Oils Colored With Beta Carotene), Contains 2 Percent Or Less Of: Salt, High Fructose Corn Syrup, Wheat Gluten, Mono And Diglycerides (From Hydrogenated Soybean Oil) And Soy Lecithin."
http://www.walmart.com/ip/Pepperidge-Farm-2-Ready-to-Bake-Sheets-Puff-Pastry-17.3-oz/10996982
I'm ignoring the disgusting methods and chemicals the big brand names use to save money (not use butter). The way they do it is they thicken shortening (which by the way gets its name from the characteristic of "shortening" laminated doughs) with corn syrup and then emulsify in the right amount of butter using lecithin. It almost sounds possible at home until you try to laminate, Pepperidge Farm has an assembly line that never gets about 10-15 degrees and they still have to use other chemicals to solidify the fat enough to keep it in the dough.
I'm not saying it's impossible, I'm saying once you find the desired results you might not want to eat it if you care about what you put into your body.
i read the pepperidge farm ingredients and there is nothing dairy in there. in addition i see then add gluten to the recipe.
interesting.. hmm . can anyone supply a good puff pastry recipe for the homemaker that will yield a nice high flake for turnovers, napoleons etc.
cant wait. thanks
The following recipe topped the list of results from a Google search defined as vegan flaky pastry. I haven't used it, so I can't compare the results to butter-based crusts.
Here's the link:
http://www.vegsource.com/jo/qa/qapiecrust.htm
And here's the recipe:
Flaky Pie Crust
Makes one 9-inch crust
1 1/2 cups whole wheat pastry flour
1/4 teaspoon salt
1/4 cup unrefined corn oil, canola oil, or Spectrum Spread
approx. 2 to 4 tablespoons cold nondairy milk or water, as needed
1. Have ready one 9-inch pie plate. Combine the flour and salt in a large mixing bowl. Cut in the oil or spread with a pastry blender or fork until the mixture resembles coarse crumbs. Sprinkle the milk or water over the flour mixture, tossing gently with a fork to lightly moisten. The mixture should be evenly moistened, not damp or soggy. With your hands, quickly form the dough into a ball, handling it as little as possible.
2. Place between two sheets of waxed paper and roll into a circle about one inch larger than your pie plate. Remove the top sheet of waxed paper. Carefully flip the crust over and lay it in the pie plate with the dough against the plate. Working very carefully and gently, remove the second sheet of waxed paper. Ease the crust into the pie plate without stretching or tearing it. Trim the edges or turn them under to within 1/4 inch of the rim and flute them. Thoroughly prick the sides and bottom of the crust with the tines of a fork to keep air bubbles from forming under the surface.
3. To prebake the crust (for pies that will be filled and then baked), place in a preheated 400 degree F oven for about 12 to 15 minutes, or until it turns a deep golden brown. Remove from the oven and cool before filling.
4. To fully bake the crust (for pies that will be filled and chilled, or baked very briefly), place in a preheated 400 degree F oven for about 20 minutes or until it turns a rich brown color and is crisp. Remove the crust from the oven, and allow to cool before filling.
Tips: Lightly moistening your countertop with water will help to keep the waxed paper from sliding.