Whether you’re making your own puff pastry dough to avoid trans-fats, or because of soy allergies or the high cost of store-bought pastry, here is a phenomenal recipe to try.
- 2 cup flour, measured by carefully spooning flour into the measuring cup and gently leveling off with a knife. Be careful not to pack down.
- ½ teaspoon kosher salt
- ½ teaspoon sugar
- ½ cup canola oil or extra light olive oil
- ⅓ cup cold Rice Dream or other pareve milk
- 1 teaspoon vinegar
- Place flour in a mixing bowl. Add salt and sugar, and mix together with a fork.
- Drizzle in oil; stir and cut in with a fork until there are small clumps of varying size, and no more loose flour. The largest clumps should be no bigger than lima beans.
- Distribute Rice Dream evenly over the mixture, then sprinkle in vinegar. Stir and mash with the fork just until it comes together in a ball and dough holds together nicely.
- Divide dough in half. Wrap each half in wax paper and allow dough to rest for 20 minutes.
- Lightly dampen your work surface, and spread a 24–inch long piece of wax paper or parchment paper on it, making sure that the paper does not slide around. Place one portion of dough on the paper. Place a second piece of paper, of equal size, on top of dough. Roll out dough with a rolling pin—from the center out, in all directions, until dough is just a drop thinner than 1/8-inch. Use a confectionary ruler (or any clear plastic ruler) to measure and cut the dough into four (5-inch) squares. Roll out the second piece of dough, and cut it into squares.
- You will have leftover dough, which must be used right away or discarded, as pastry dough made with oil separates and does not store well in the fridge or freezer.
Yield: 17 ounces pastry dough