This gluten-free vegan puff pastry is as good or better than anything you’ll find at the grocery store. It’s flaky and buttery, despite not having any dairy. And it’s a lot of fun to make!

Close up of squares of baked puff pastre - 1

Puff pastry dough is a really fun ingredient to keep in your freezer. Whether you’re making something savory, like a wellington, or something sweet, like a turnover, puff pastry dough is the secret to a lot of great recipes. Most people buy their puff pastry dough at the grocery store, since that’s cheap and easy. But unfortunately, store-bought dough is full of gluten and dairy. That’s why I came up with this gluten-free vegan puff pastry recipe.

This puff pastry recipe is just as flaky and buttery as the kind you might buy at the store, despite only using dairy-free butter. And gluten-free flour blend works perfectly as a substitute for the standard flour found in most puff pastry recipes. It’s a little bit of a labor of love to make puff pastry dough, but I think it’s totally worth it. It can be lots of fun, and you’re left with a pretty awesome product to cook with.

Overhead view of the ingredients for vegan puff pastry: a bowl of gluten-free dough, a glass of water, a bowl of salt, a bowl of sugar, a bowl of cubed vegan butter, and a bowl of shredded vegan butter - 2

Notes on Ingredients

Here are all the ingredients you need to make this flaky puff pastry dough. Check out the recipe card at the bottom of the article for the exact amounts of each ingredient.

  • Gluten-free 1-to-1 flour blend
  • Salt
  • Sugar
  • Vegan butter – You’ll need to cube some of the butter, and shred the rest of it.
  • Cold water – Ice water is preferable for this recipe.

What is Gluten-Free 1-to-1 Flour Blend?

Gluten-free 1-to-1 flour blend is just a mixture of gluten-free flours that is designed to replicate all-purpose flour. The “1-to-1” means that it can be used as a direct substitute for all-purpose flour. You don’t need to make any conversions.

How to Make Gluten-Free Vegan Puff Pastry

Here’s how to make this buttery puff pastry dough.

  • Mix the dry ingredients. Place the flour, salt, and sugar in a mixing bowl, and stir to combine.
  • Add the butter cubes. Put the cold, cubed butter into the flour mixture, and toss to combine. Use a pastry cutter or a fork to break up the butter in the mixture until you’re left with coarse crumbs.
A mixing bowl with vegan butter worked into a flour mixture - 3
  • Add water. Pour half of the cold water into the butter and flour mixture, and mix until combined. Continue adding water until the dough is shaggy and mostly hydrated. The puff pastry dough should be able to hold together, but not feel wet to the touch.
A mixing bowl with flour, pieces of vegan butter, and water - 4
  • Knead. Knead the dough until it forms a smooth ball.
  • Shape and chill. Shape the dough into a square that’s about an inch thick. Cover it with plastic wrap and store in the fridge for at least an hour.
A mixing bowl with a ball of dough in it - 5
  • Grate the butter. Use a cheese grater to shred the butter, then place it in the freezer.
  • Roll out the dough. Remove the dough from the fridge, and put it on a lightly-floured surface. Use a rolling pin to roll the dough into a 6×12-inch rectangle.
  • Add butter. Add half of the frozen butter onto the dough, spreading it out over ⅔ of the rectangle.
A thin rectangle of dough rolled out next to a rolling pin - 6
  • Fold the dough. Fold the third of the dough that doesn’t have butter on it over the center. Then fold the top third of the dough over, creating three layers.
A rectangle of dough with shredded butter on top, with a third of the dough folded up - 7
  • Roll again. Rotate the pastry puff dough 90 degrees, and roll it out into a 6×12-inch rectangle again.
  • Add the rest of the butter. Put the rest of the frozen butter on ⅔ of the rectangle.
A slightly thick rectangle of dough rolled out next to a rolling pin - 8
  • Repeat the folding process. Go through the same steps to repeat the folding process.
A rectangle of dough with shredded butter on top, with a third of the dough folded up - 9
  • Chill. Press the dough to seal the edges, then wrap in plastic wrap. Place the dough in the freezer for 15 minutes. Remove the dough from the freezer when it’s cold enough to hold its shape, but not yet frozen.
  • Roll the dough twice more. Once again roll the dough into a 6×12-inch rectangle, then do the letter fold again. Rotate the dough 90 degrees, and repeat the process one more time.
A thick rectangle of dough rolled out next to a rolling pin - 10
  • Chill a final time. Wrap in plastic wrap and freeze for another 15 minutes. Now it’s ready to use! Just be sure to cut off the edges of the dough to reveal the layers, which will make the puff pastry look professional when you bake it.
A thick envelope of puff pastry dough - 11

Tips for Success

Here are some of my best tricks and tips for making this gluten-free vegan puff pastry.

  • Keep it cold. In order to successfully make puff pastry dough, you have to be able to keep the dough very cold. If the dough becomes sticky or hard to roll at any point in the process, put it in the fridge or freezer until you’re able to work with it again.
  • Patch any cracks. Sometimes when rolling out puff pastry dough, it will crack or tear. That’s okay! Just patch it up with some of the dough, and keep working. It will look just fine in the end.
  • Know your butter. Different brands of vegan butter have different consistencies when frozen. You want to keep your butter cold when making this recipe, but some non-dairy butters are too hard when frozen, and become impossible to work with. Know what type of butter you’re using, and adjust as you go.
  • Re-freeze the puff pastry. Once you use your puff pastry in a recipe, return it to the freezer before baking. Vegan butter melts really easily, so vegan puff pastry dough often becomes too soft very quickly. Place the recipe in the freezer until it’s ready to be baked, then place it straight in the oven.
A row of stacked baked puff pastry - 12

How to Use

There are no shortage of fun and delicious recipes, both sweet and savory, that use puff pastry. I’m a big fan of puff pastry in dinner foods like my vegan wellington recipe , or my vegan pot pies . But this gluten-free puff pastry dough also works wonderfully with sweet recipes, like turnovers, Napoleons, and tarts.

How to Store Gluten-Free Vegan Puff Pastry

You can store the puff pastry in the fridge for up to 2 days. Just store the dough in an airtight container, or wrap it in plastic wrap, then roll out when you’re ready to use it.

Can I Freeze This Recipe?

Puff pastry is normally stored in the freezer, and you can keep this gluten-free vegan puff pastry dough there for up to 3 months. Just wrap the dough in plastic wrap, then place it in an airtight container. Use the dough directly from the freezer.

Squares of baked puff pastry on a baking sheet - 13

Ingredients

  • 2 cups gluten-free 1-to-1 flour blend , (248 grams)
  • ½ teaspoon salt , (3 grams)
  • 1 tablespoon sugar , (13 grams)
  • 3 tablespoons vegan butter , (42 grams), cold and cut into cubes
  • 10 tablespoons vegan butter , (141 grams), frozen and shredded
  • ½-⅔ cup ice cold water , (118-156 ml)

Instructions

  • Combine the flour, salt and sugar in a large mixing bowl.
  • Add the cubed cold butter and toss to coat with flour. Use a fork or pastry cutter to cut the butter into the flour until it resembles coarse crumbs.
  • Add half of the cold water to the flour mixture. Toss together to incorporate.
  • Add the remaining water a little at a time until you get a shaggy dough that may have a few small bits of dry flour. The dough should be able to hold together but not feel wet.
  • Knead the dough a little bit to form a dough ball with a smooth exterior.
  • Shape the dough into a square about 1 inch thick and wrap in plastic wrap. Refrigerate for at least 1 hour.
  • Use a box grater to shred 10 Tablespoons of vegan butter. Place the shredded butter in the freezer while the dough is chilling.
  • Remove the chilled dough from the refrigerator and unwrap. Place on a lightly floured surface. Using a little flour on your rolling pin, roll out to a rectangle about 6 inches by 12 inches.
  • Sprinkle half of the frozen butter shreds over the top 2⁄3 of the rolled out dough surface.
  • Fold the bottom third of the dough up and over the butter in the center.
  • Fold the top third of the dough down and over the first flap, creating a letter fold.
  • Rotate the dough 90 degrees and roll out to a rectangle again, 6 inches by 12 inches.
  • Repeat the process with the remaining frozen butter. Fold the dough into another letter fold. Press down on the dough a little to seal the edges. Wrap the dough in plastic wrap and place in the freezer for 15 minutes.
  • Remove the chilled dough from the freezer. It should be cold, but not frozen. The dough needs to be stiff enough that it doesn’t sag when you hold it.
  • Remove the plastic wrap and roll the dough out to a 6 inch by 12 inch rectangle. Repeat the letter fold, folding the bottom third up first and then folding the top third down. Rotate and repeat for a second letter fold.
  • Wrap the dough in plastic wrap and freeze for another 15 minutes.
  • After the second chill, the dough is ready to use. If you’re not going to use it right away you can move it from the freezer to the refrigerator and store for 1-2 days. Or roll the dough out to 1⁄4” thick and wrap well with plastic wrap. Place in a freezer bag and freeze for later use.
  • Before using, cut about 1⁄4” inch off the edges of the dough to reveal the layers, this will create the puff pastry look when baked.
  • Freeze dough or pastries before baking to keep the dough really cold.

Notes

This gluten-free vegan puff pastry is as good or better than anything you’ll find at the grocery store. It’s flaky and buttery, despite not having any dairy. And it’s a lot of fun to make!

Close up of squares of baked puff pastre - 14

Puff pastry dough is a really fun ingredient to keep in your freezer. Whether you’re making something savory, like a wellington, or something sweet, like a turnover, puff pastry dough is the secret to a lot of great recipes. Most people buy their puff pastry dough at the grocery store, since that’s cheap and easy. But unfortunately, store-bought dough is full of gluten and dairy. That’s why I came up with this gluten-free vegan puff pastry recipe.

This puff pastry recipe is just as flaky and buttery as the kind you might buy at the store, despite only using dairy-free butter. And gluten-free flour blend works perfectly as a substitute for the standard flour found in most puff pastry recipes. It’s a little bit of a labor of love to make puff pastry dough, but I think it’s totally worth it. It can be lots of fun, and you’re left with a pretty awesome product to cook with.

Overhead view of the ingredients for vegan puff pastry: a bowl of gluten-free dough, a glass of water, a bowl of salt, a bowl of sugar, a bowl of cubed vegan butter, and a bowl of shredded vegan butter - 15

Notes on Ingredients

Here are all the ingredients you need to make this flaky puff pastry dough. Check out the recipe card at the bottom of the article for the exact amounts of each ingredient.

  • Gluten-free 1-to-1 flour blend
  • Salt
  • Sugar
  • Vegan butter – You’ll need to cube some of the butter, and shred the rest of it.
  • Cold water – Ice water is preferable for this recipe.

What is Gluten-Free 1-to-1 Flour Blend?

Gluten-free 1-to-1 flour blend is just a mixture of gluten-free flours that is designed to replicate all-purpose flour. The “1-to-1” means that it can be used as a direct substitute for all-purpose flour. You don’t need to make any conversions.

How to Make Gluten-Free Vegan Puff Pastry

Here’s how to make this buttery puff pastry dough.

  • Mix the dry ingredients. Place the flour, salt, and sugar in a mixing bowl, and stir to combine.
  • Add the butter cubes. Put the cold, cubed butter into the flour mixture, and toss to combine. Use a pastry cutter or a fork to break up the butter in the mixture until you’re left with coarse crumbs.
A mixing bowl with vegan butter worked into a flour mixture - 16
  • Add water. Pour half of the cold water into the butter and flour mixture, and mix until combined. Continue adding water until the dough is shaggy and mostly hydrated. The puff pastry dough should be able to hold together, but not feel wet to the touch.
A mixing bowl with flour, pieces of vegan butter, and water - 17
  • Knead. Knead the dough until it forms a smooth ball.
  • Shape and chill. Shape the dough into a square that’s about an inch thick. Cover it with plastic wrap and store in the fridge for at least an hour.
A mixing bowl with a ball of dough in it - 18
  • Grate the butter. Use a cheese grater to shred the butter, then place it in the freezer.
  • Roll out the dough. Remove the dough from the fridge, and put it on a lightly-floured surface. Use a rolling pin to roll the dough into a 6×12-inch rectangle.
  • Add butter. Add half of the frozen butter onto the dough, spreading it out over ⅔ of the rectangle.
A thin rectangle of dough rolled out next to a rolling pin - 19
  • Fold the dough. Fold the third of the dough that doesn’t have butter on it over the center. Then fold the top third of the dough over, creating three layers.
A rectangle of dough with shredded butter on top, with a third of the dough folded up - 20
  • Roll again. Rotate the pastry puff dough 90 degrees, and roll it out into a 6×12-inch rectangle again.
  • Add the rest of the butter. Put the rest of the frozen butter on ⅔ of the rectangle.
A slightly thick rectangle of dough rolled out next to a rolling pin - 21
  • Repeat the folding process. Go through the same steps to repeat the folding process.
A rectangle of dough with shredded butter on top, with a third of the dough folded up - 22
  • Chill. Press the dough to seal the edges, then wrap in plastic wrap. Place the dough in the freezer for 15 minutes. Remove the dough from the freezer when it’s cold enough to hold its shape, but not yet frozen.
  • Roll the dough twice more. Once again roll the dough into a 6×12-inch rectangle, then do the letter fold again. Rotate the dough 90 degrees, and repeat the process one more time.
A thick rectangle of dough rolled out next to a rolling pin - 23
  • Chill a final time. Wrap in plastic wrap and freeze for another 15 minutes. Now it’s ready to use! Just be sure to cut off the edges of the dough to reveal the layers, which will make the puff pastry look professional when you bake it.
A thick envelope of puff pastry dough - 24

Tips for Success

Here are some of my best tricks and tips for making this gluten-free vegan puff pastry.

  • Keep it cold. In order to successfully make puff pastry dough, you have to be able to keep the dough very cold. If the dough becomes sticky or hard to roll at any point in the process, put it in the fridge or freezer until you’re able to work with it again.
  • Patch any cracks. Sometimes when rolling out puff pastry dough, it will crack or tear. That’s okay! Just patch it up with some of the dough, and keep working. It will look just fine in the end.
  • Know your butter. Different brands of vegan butter have different consistencies when frozen. You want to keep your butter cold when making this recipe, but some non-dairy butters are too hard when frozen, and become impossible to work with. Know what type of butter you’re using, and adjust as you go.
  • Re-freeze the puff pastry. Once you use your puff pastry in a recipe, return it to the freezer before baking. Vegan butter melts really easily, so vegan puff pastry dough often becomes too soft very quickly. Place the recipe in the freezer until it’s ready to be baked, then place it straight in the oven.
A row of stacked baked puff pastry - 25

How to Use

There are no shortage of fun and delicious recipes, both sweet and savory, that use puff pastry. I’m a big fan of puff pastry in dinner foods like my vegan wellington recipe , or my vegan pot pies . But this gluten-free puff pastry dough also works wonderfully with sweet recipes, like turnovers, Napoleons, and tarts.

How to Store Gluten-Free Vegan Puff Pastry

You can store the puff pastry in the fridge for up to 2 days. Just store the dough in an airtight container, or wrap it in plastic wrap, then roll out when you’re ready to use it.

Can I Freeze This Recipe?

Puff pastry is normally stored in the freezer, and you can keep this gluten-free vegan puff pastry dough there for up to 3 months. Just wrap the dough in plastic wrap, then place it in an airtight container. Use the dough directly from the freezer.

Squares of baked puff pastry on a baking sheet - 26

Ingredients

  • 2 cups gluten-free 1-to-1 flour blend , (248 grams)
  • ½ teaspoon salt , (3 grams)
  • 1 tablespoon sugar , (13 grams)
  • 3 tablespoons vegan butter , (42 grams), cold and cut into cubes
  • 10 tablespoons vegan butter , (141 grams), frozen and shredded
  • ½-⅔ cup ice cold water , (118-156 ml)

Instructions

  • Combine the flour, salt and sugar in a large mixing bowl.
  • Add the cubed cold butter and toss to coat with flour. Use a fork or pastry cutter to cut the butter into the flour until it resembles coarse crumbs.
  • Add half of the cold water to the flour mixture. Toss together to incorporate.
  • Add the remaining water a little at a time until you get a shaggy dough that may have a few small bits of dry flour. The dough should be able to hold together but not feel wet.
  • Knead the dough a little bit to form a dough ball with a smooth exterior.
  • Shape the dough into a square about 1 inch thick and wrap in plastic wrap. Refrigerate for at least 1 hour.
  • Use a box grater to shred 10 Tablespoons of vegan butter. Place the shredded butter in the freezer while the dough is chilling.
  • Remove the chilled dough from the refrigerator and unwrap. Place on a lightly floured surface. Using a little flour on your rolling pin, roll out to a rectangle about 6 inches by 12 inches.
  • Sprinkle half of the frozen butter shreds over the top 2⁄3 of the rolled out dough surface.
  • Fold the bottom third of the dough up and over the butter in the center.
  • Fold the top third of the dough down and over the first flap, creating a letter fold.
  • Rotate the dough 90 degrees and roll out to a rectangle again, 6 inches by 12 inches.
  • Repeat the process with the remaining frozen butter. Fold the dough into another letter fold. Press down on the dough a little to seal the edges. Wrap the dough in plastic wrap and place in the freezer for 15 minutes.
  • Remove the chilled dough from the freezer. It should be cold, but not frozen. The dough needs to be stiff enough that it doesn’t sag when you hold it.
  • Remove the plastic wrap and roll the dough out to a 6 inch by 12 inch rectangle. Repeat the letter fold, folding the bottom third up first and then folding the top third down. Rotate and repeat for a second letter fold.
  • Wrap the dough in plastic wrap and freeze for another 15 minutes.
  • After the second chill, the dough is ready to use. If you’re not going to use it right away you can move it from the freezer to the refrigerator and store for 1-2 days. Or roll the dough out to 1⁄4” thick and wrap well with plastic wrap. Place in a freezer bag and freeze for later use.
  • Before using, cut about 1⁄4” inch off the edges of the dough to reveal the layers, this will create the puff pastry look when baked.
  • Freeze dough or pastries before baking to keep the dough really cold.

Notes

Close up of squares of baked puff pastre - 27

Gluten-Free Vegan Puff Pastry

Ingredients

  • 2 cups gluten-free 1-to-1 flour blend (248 grams)
  • ½ teaspoon salt (3 grams)
  • 1 tablespoon sugar (13 grams)
  • 3 tablespoons vegan butter (42 grams), cold and cut into cubes
  • 10 tablespoons vegan butter (141 grams), frozen and shredded
  • ½-⅔ cup ice cold water (118-156 ml)

Instructions

  • Combine the flour, salt and sugar in a large mixing bowl.
  • Add the cubed cold butter and toss to coat with flour. Use a fork or pastry cutter to cut the butter into the flour until it resembles coarse crumbs.
  • Add half of the cold water to the flour mixture. Toss together to incorporate.
  • Add the remaining water a little at a time until you get a shaggy dough that may have a few small bits of dry flour. The dough should be able to hold together but not feel wet.
  • Knead the dough a little bit to form a dough ball with a smooth exterior.
  • Shape the dough into a square about 1 inch thick and wrap in plastic wrap. Refrigerate for at least 1 hour.
  • Use a box grater to shred 10 Tablespoons of vegan butter. Place the shredded butter in the freezer while the dough is chilling.
  • Remove the chilled dough from the refrigerator and unwrap. Place on a lightly floured surface. Using a little flour on your rolling pin, roll out to a rectangle about 6 inches by 12 inches.
  • Sprinkle half of the frozen butter shreds over the top 2⁄3 of the rolled out dough surface.
  • Fold the bottom third of the dough up and over the butter in the center.
  • Fold the top third of the dough down and over the first flap, creating a letter fold.
  • Rotate the dough 90 degrees and roll out to a rectangle again, 6 inches by 12 inches.
  • Repeat the process with the remaining frozen butter. Fold the dough into another letter fold. Press down on the dough a little to seal the edges. Wrap the dough in plastic wrap and place in the freezer for 15 minutes.
  • Remove the chilled dough from the freezer. It should be cold, but not frozen. The dough needs to be stiff enough that it doesn’t sag when you hold it.
  • Remove the plastic wrap and roll the dough out to a 6 inch by 12 inch rectangle. Repeat the letter fold, folding the bottom third up first and then folding the top third down. Rotate and repeat for a second letter fold.
  • Wrap the dough in plastic wrap and freeze for another 15 minutes.
  • After the second chill, the dough is ready to use. If you’re not going to use it right away you can move it from the freezer to the refrigerator and store for 1-2 days. Or roll the dough out to 1⁄4” thick and wrap well with plastic wrap. Place in a freezer bag and freeze for later use.
  • Before using, cut about 1⁄4” inch off the edges of the dough to reveal the layers, this will create the puff pastry look when baked.
  • Freeze dough or pastries before baking to keep the dough really cold.

Notes

Nutrition

Gluten-Free Vegan Puff Pastry https://jessicainthekitchen.com/gluten-free-vegan-puff-pastry/ December 28, 2022

These vegan puff pastry palmiers are sweet, buttery, and flaky, despite not having any dairy in them. They’re a simple but luxurious treat, and a lot of fun to make.

A plate with a pile of puff pastry palmiers, one palmier at the front, and lots of palmiers surrounding it - 28

When it comes to desserts, I’m often a believer that less is more. Sometimes you need just a few simple, quality ingredients to make a perfect, melt in your mouth dessert. That’s the case with these vegan puff pastry palmiers, also called elephant ears. They only have two ingredients, yet they’re a nearly perfect cookie.

Vegan puff pastry palmiers are essentially just baked puff pastry coated in sugar. How good does that sound? Yet despite only having two ingredients, these elephant ears look and taste super fancy. They’re a great dessert to make when hosting a party, because you’ll impress everyone who eats them when you tell them that the palmiers are homemade!

Overhead view of the labeled ingredients for vegan puff pastry palmiers: a bowl of sugar, and a piece of vegan puff pastry wrapped in plastic wrap - 29

Notes on Ingredients

Here are the ingredients you need to make this flaky, fluffy vegan puff pastry palmiers. Check out the recipe card at the bottom of the article for the exact amounts.

  • Vegan puff pastry
  • Sugar
Close up of a puff pastry palmier on a plate, with a pile of palmiers behind it - 30

How to Make Puff Pastry Palmiers

These elephant ears may only have two ingredients, but they have a lot more than two steps. Here’s how to make them.

  • Prep your counter. Start by sprinkling sugar across your countertop.
  • Cover the dough with sugar. Place the puff pastry on top of the sugar, and sprinkle more sugar on top.
  • Roll. Roll out the puff pastry dough into a rectangle that is about 9×15 inches, and roughly ¼-inch thick.
A rectangle of puff pastry with a rolling pin on it - 31
  • Add more sugar. Flip the puff pastry over, and sprinkle more sugar on the dough. Lightly run your rolling pin over the dough to press the sugar in.
  • Clean it up. Use a knife to cut the edges off of the puff pastry, forming a perfect, clean rectangle.
  • Draw a line. Without cutting through the puff pastry, use your knife to make a line down the center of the dough, lengthwise.
A rectangle of rolled out puff pastry with a rolling pin at the base - 32
  • Fold one side. Fold one side of the dough in about ¼ of the way. Then fold it a second time.
A rectangle of puff pastry dough with one side folded in about a quarter of the way - 33
  • Fold the other side. Repeat this process on the other side of the puff pastry. You’ll be left with a small valley between the two sides.
A rectangle of puff pastry dough with one side folded in about halfway, and the other about a quarter - 34
  • Fold in half. Now fold the dough in half down the line, creating a log of puff pastry.
  • Chill. Wrap the puff pastry log in plastic wrap and put it in the freezer for 15-20 minutes.
  • Prep a baking sheet. Line a baking sheet with parchment paper.
  • Clean up the dough. Take the puff pastry log out of the freezer and cut off the ends so that the log is clean and flat.
  • Cut the cookies. Slice cookies from the dough log that are a little bit less than ¼-inch thick.
  • Put the cookies on the baking sheet. Place all of the cookies on the baking sheet, and spread them open a little bit to make a V shape. Leave at least 1 ½ inches between each elephant ear.
Cross section of puff pastry palmier dough folded onto itself - 35
  • Add more sugar. Sprinkle sugar over the top of the palmiers.
  • Chill. Put the baking sheet of vegan puff pastry palmiers in the freezer.
  • Heat the oven. Turn your oven on to 450F.
  • Bake. When the oven is up to temperature, remove the baking sheet from the freezer and place it straight in the oven. Bake the palmiers for 10 minutes, then flip them over and bake until golden and caramelized, about 5-8 minutes.

Tips for Success

Here are a few of my favorite tricks for making these vegan elephant ears.

  • Make your own puff pastry. It’s not always easy to find vegan puff pastry at the store. So I just make it! Making your own puff pastry is a little labor intensive, but it’s super rewarding, and makes a product that’s even better than what you could buy at the supermarket. For the best palmiers, make your own Vegan and Gluten Free Puff Pastry dough using my recipe.
  • Keep the palmiers cold. When working with puff pastry you always want to keep the dough cold, as the vegan butter can quickly start to melt and ruin the texture. If you notice the puff pastry dough is starting to get a little warm and sticky, place the dough back in the fridge or freezer. Let it sit for a few minutes, then continue making the elephant ears.
  • Let them chill. Once the vegan puff pastry palmiers have come out of the oven, resist the temptation to eat them immediately. Instead, place them on a wire rack, and let them cool to room temperature. This allows the cookies to firm up, at which point they’ll get extremely flaky.
A bunch of puff pastry palmiers next to each other - 36

How to Store Puff Pastry Palmiers

You can store these vegan treats in an airtight container on the counter for up to 3 days, or in the fridge for a week. If you want to reheat them to make them crispy, place them in a 325F oven for 5 minutes, or heat them in a toaster oven.

Can I Freeze This Recipe?

You can absolutely freeze these vegan elephant ears. Simply place them in an airtight container and freeze them for up to 3 months. Reheat by placing them in a 325F oven for 10 minutes.

Close up of a plate of puff pastry palmiers - 37

Here are a few more vegan cookie recipes for you to try making.

  • Rolled pumpkin spice cookies
  • Buttery vegan spritz cookies
  • Vegan chocolate chip cookies
  • Vegan pumpkin cookies
  • Oatmeal chocolate chip cookies

Ingredients

  • 1 batch vegan puff pastry
  • ½ cup sugar , (100 grams)

Instructions

  • Sprinkle your countertop with a generous amount of sugar.
  • Place the puff pastry on top of the sugar and sprinkle the top side of the dough with sugar as well.
  • Roll the puff pastry out to a rectangle approximately 9” x 15” in size and 1⁄4” thick. The rolling will press the sugar into the surface of the pastry.
  • Flip the pastry over and add more sugar to the top and bottom. Roll gently to press the sugar into the surface.
  • Cut the edges with a sharp knife to have a clean rectangle.
  • Mark a faint line at the center of the dough.
  • Fold one edge in, a little less than 1⁄4 of the way. Then fold over a second time.
  • Repeat with the other side. You should have a small valley between the two folded edges.
  • Fold the dough in half – folding one side over the other. It will make a log shape. Wrap in plastic wrap and place in the freezer for 15-20 minutes.
  • Line a baking sheet with parchment paper.
  • Remove the chilled dough from the freezer. Cut off the end to make a clean, flat edge.
  • Slice the dough log into pieces a little less than 1⁄4” thick. Place one the prepared baking sheet, opening up the top edge slightly to make a little V. Leave 1 1⁄2” of space between each palmier. Sprinkle the tops of the palmiers with a little more sugar.
  • Place the baking sheet into the freezer while you preheat the oven.
  • Preheat to 450 degrees.
  • Remove the baking sheet from the freezer and place it directly into the oven.
  • Bake for 10 minutes, then working quickly flip the palmiers over. Bake an additional 5-8 minutes on the second side until they are golden and caramelized.

Notes