Easy Lactose Free Puff Pastry Recipe from Scratch
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.
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
Ingredients you need per step are listed below the step in Italic
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
1. Can I use a different plant milk than soy milk?
Yes. Soy or rice milk both work well in this recipe, so choose what you like best.
2. Is margarine always lactose-free?
No. Many brands are, but some add milk fats, so always check the label before you buy.
3. Do I have to bake the pastry before freezing?
No. Freeze the raw sheets with baking paper between them. Thaw slightly before using in a recipe.
4. Variations
Use rice milk; both soy and rice milk have been tested.
5. Storage
- 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
Calories: 220kcal | Carbohydrates: 24g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 483mg | Fiber: 1g | Sugar: 2g | Vitamin A: 532IU | Vitamin C: 1mg | Iron: 1mg
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