Eggless Puff Pastry Recipe

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Eggless puff pastry is made by laminating butter in between layers of dough to create a flakey and buttery pastry.

You can use puff pastry for baking desserts, appetizers, turnovers, and tarts.

Store unbaked eggless puff pastry dough in the fridge for 2 days, or freeze it for up to 6 months.

eggless puff pastry recipe

9 Eggless Puff Pastry Recipe Ideas:

  • danishes
  • tarts
  • chocolate braids
  • churros
  • turnovers
  • spinach and cheese puffs
  • cranberry brie bites
  • mushroom filled pastry bites
  • pulled pork pastry puffs

Eggless Puff Pastry Recipe

Step by Step guide to making homemade eggless puff pastry
Course: Dessert
Yield: 3 lbs


  • 4 cups all purpose flour
  • 2 tsp salt
  • 100 g butter cold
  • 1 1/4 cups water
  • 400 g butter cold
  • 1/2 cup flour


  • Measure 4 cups of flour and 2 tsp salt in a large mixing bowl.
  • Cut in 100 g cold butter with a pastry blender until it resembles coarse crumbs.
  • Pour 1 1/4 cups water into a well in the center of the flour.
  • Mix and knead for a few minutes until the dough becomes smooth.
  • Chill dough for 30 min. Wrap in cling wrap.
  • Mix 400 g room temperature butter and 1/2 cup flour together. Shape into a 9" square by beating it with a rolling pin in between 2 cling wrap pieces on a cutting board. Chill in the fridge while you roll out the dough.
  • Roll the dough out to a 12" square. Place butter in a diamond shape on the dough.
  • Close the dough around the butter like an envelope and seal the edges so the butter is fully enclosed.
  • Use flour as needed to roll the dough into a rectangle shape until its ~ 1/4" thick. Fold the dough like a letter. Fold one side over the center. Then fold other other side over the center creating 3 layers of even size.
  • Roll out the dough into a rectangle again and repeat the letter folding process. Chill for 30 min.
  • Repeat this process until you have completed 6 folds, chilling for 30 min in between every 2 folds.
  • Your puff pastry is ready to be used.
    You can roll it out until it's about 1/4 " in thickness to use.
    You can cut the dough in half and freeze it if you're not going to use the whole thing.
    1/2 dough will roll out to 10" x 24".
    Pieces of puff pastry that are 10"x 9" should be baked for 18-25 min at 400 degrees F.
    Pieces that are 5"x5" can be baked for 15-20 min at 400 degrees F.
eggless puff pastry recipe ideas