Ingredients:

  • All-Purpose Flour
  • Sea Salt
  • Ice-Cold Water
  • Apple Cider Vinegar
  • High-Quality Vegan Butter Block, chilled and cubed
  • Solid Coconut Oil

Instructions:

  1. Combine the all-purpose flour and sea salt in a large mixing bowl. Add the cubed vegan butter and solid coconut oil. Use your fingertips to press the fat into flat shingles rather than crumbs, ensuring large, visible pieces of fat remain for lamination.
  2. Whisk the ice-cold water and apple cider vinegar together. Gradually add the liquid to the flour mixture, tossing with a fork until a shaggy dough forms. Wrap the dough and chill for 30 minutes to relax the gluten.
  3. On a floured surface, roll the dough into a 12x6 inch rectangle. Fold the bottom third up to the center and the top third down like a letter. Rotate 90 degrees and repeat the process. Perform a total of four turns, chilling the dough for 20 minutes between every two turns.
  4. Once all turns are complete, wrap the dough tightly and chill for at least 1 hour before rolling out for your final pastry application and baking. Bake at 400°F (200°C) for approximately 20 minutes, or until golden brown and puffed.