Lactose free puff pastry is not easy to come by. But does that mean you can never eat a delicious croissant or apple turnover again? With this recipe, you make it yourself.
In one glance
- ⏲️ Prep time: 30 minutes • 🔥 Resting time: 12 hours • 🍽️ Yield: 9 sheets
- 🥄 Calories: 231 kcal per sheet (estimate)
- ⭐ Difficulty: medium
- 🥘 Key ingredients: flour, soy milk, yeast, sugar, salt, oil, lactose-free margarine
Dairy Free Puff Pastry with Margarine and Soy Milk
What I find important is that you can still eat well despite food allergies, dietary preferences or aversions. But with puff pastry, it is difficult if you have to eat lactose-free. Something had to be found there.
And that worked, so with this, the lactose-free puff pastry recipe. The puff pastry has the same fluffiness and taste as normal puff pastry. It is not difficult to make; it does not take many actions, only a lot of rest time, so take a day or a few days!
Top Tips
- Check your margarine. Make sure it's really lactose free; some brands sneak in milk fat.
- Keep it cool. If the fat starts to melt, pop the dough back in the fridge before rolling further.
- Don't over-knead. Puff pastry needs layers, not strong gluten; short kneading is enough.
- Follow the folds. Always fold in thirds like a letter and turn the dough the same way each time.
- Use enough flour on the counter. Just a light dusting so the dough doesn't stick, but not so much it dries out.
- Rest times matter/ The long rises and chills give you puff; don't rush them.
- Cut with a sharp knife/ Press straight down instead of dragging, so the pastry can rise evenly.
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📖 Recipe
RECIPE CARD
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Ingredients
- 1¼ teaspoon yeast, instant
- 3 tablespoons water, lukewarm
- 3 teaspoons sugar
- ½ cup soy milk
- 1½ teaspoon salt
- 2 cups all-purpose flour
- 2 tablespoons vegetable oil
- 1 stick lactose-free margarine
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Mix yeast, warm water and 1 teaspoon sugar in a small bowl and let it foam.1¼ teaspoon yeast, instant, 3 tablespoons water, 3 teaspoons sugar
- Warm the soy milk and stir in the salt and remaining sugar. Let it cool to lukewarm.½ cup soy milk, 1½ teaspoon salt
- Put the flour in a large bowl. Add the oil, yeast mixture, and milk mixture. Stir until the flour is just combined.2 cups all-purpose flour, 2 tablespoons vegetable oil
- Turn the dough onto a floured surface, rest 1 minute, then knead 8-10 times.
- Place the dough back in the bowl, cover with plastic foil and let rise in a warm place until tripled, in about three hours.
- Press the dough into a rectangle about 8 x 12 inch (20 x 30 cm), then fold it in thirds like a letter.
- Return the dough to the bowl, cover and let rise again until doubled, about 1½ hours or overnight in the fridge.
- Put the risen dough on a plate, cover tightly with plastic wrap and chill.
- Place the dough back in the bowl, and place the bowl in the plastic bag.
- Flatten the cold margarine with a rolling pin until smooth but still cool.1 stick lactose-free margarine
- Place the dough on a lightly floured surface, rest briefly, then press into an 8 × 14 inch (20 × 35 cm) rectangle.
- Spread the margarine over the top two-thirds of the dough, keeping a small border (½ inch or ½ cm) clear.
- Fold the top third down and the bottom third up. Turn 90 degrees and gently roll out again to about 8 × 14 inches (20 × 35 cm).
- Fold in thirds again, wrap in plastic and chill for 2 hours.
- Repeat the rolling to 8 × 14 inches (20 × 35 cm), folding in thirds and resting once more, then chill another 2 hours or overnight.
- Divide the dough into 3 equal pieces. Roll each piece to about 12 × 4 inches (30 × 10 cm), then cut into three 4 × 4 inches (10 × 10 cm) squares.
- Stack the pastry squares with baking paper between each piece. Use immediately or freeze.
Notes
- Fridge: Keep the dough wrapped in plastic in the fridge between folds. Use within 1-2 days after the last fold.
- Freezer: Stack cut pastry sheets with baking paper between them, seal in a freezer bag and freeze for up to 1 month.
- Use/Serving: Thaw the sheets in the fridge until pliable, then use them as you would regular puff pastry for your recipe.
Nutrition
Emma says
Hi,
Your recipe includes margarine which contains lactose?
Andréa says
Hi Emma, a good margarine doesn't have to contain lactose only vegetable oils, but I saw there are a few who does have it. I will adapt that in the recipe. Thank you for noticing it.
Debbie says
Ingredients say soy milk but method says rice milk. Which do you find works better?
Have you tried just a lactose free milk? Thanks
Andréa says
I've tried soy milk and rice milk and they both work, so you could use either. I will change it in the recipe and give it as a substitution, so this won't be confusing anymore.