What brands of puff pastry are vegan?

The easiest accidentally vegan puff pastry to find is made by Pepperidge Farms . For a vegan and gluten-free puff pastry, try Schar . There are other individual brands you might find depending on what local markets are by you. Always read ingredients to confirm no eggs or dairy were used. For additional vegan puff pastry brands, see this article . Or feel free to make your own from scratch .

Can I use pie dough instead of puff pastry?

Traditional galettes are made using pie dough, so you are okay to use it. Just note it won’t be the same level of flaky.

Can I make this gluten-free?

Yes. Use a gluten-free puff pastry brand. For both a gluten-free and vegan option, opt for Schar , which most stores carry in their gluten-free freezer section.

How do you store leftover puff pastry?

Store leftovers in an airtight container in the fridge for up to 3 days. Enjoy cold or warm. To warm through, place the puff pastry slice in a toaster oven at 350F for 3 minutes or until crispy.

How do I prevent my puff pastry from getting soggy?

A soggy puff pastry is typically a result of extra moisture from the fruit used. Excess moisture is impacted by the type of fruit used and whether it was cooked down or not. Fruit to be mindful of would be juicy fruits like berries, peaches, and other juicy stone fruits. For these fruit swaps it is recommended to add a starch like cornstarch to the fruit to help absorb some of the moisture.

Puff Pastry Pear Galette (Accidentally Vegan)

Description

This easy Puff Pastry Pear Galette uses 8 simple ingredients to make the ultimate flakey crust and gooey cinnamon ginger fruit center. Great for baking beginners.

Ingredients

Scale

Ingredients

2 tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp ground ginger
2 medium Bartlett Pears
Juice of half a lemon, about 1 tbsp lemon juice
1 vegan puff pastry sheet
3 tbsp apple butter, or favorite jam
1 tbsp vegan stick butter, diced into small cubes (optional)
2 tsp raw sugar/turbinado sugar (optional)
2 tbsp plant based milk, I used almond milk
Pinch of salt

Optional Sweet Peanut Miso Sauce

2 tbsp natural peanut butter, salted
1 tbsp maple syrup
1 tsp miso paste
2–3 tbsp water

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Instructions

Make sure to thaw your puff pastry according to package instructions before starting this recipe. Once thawed, if not handling right away, make sure to refrigerate and keep cold until it’s time to roll it out.
Preheat oven to 400F. In a small bowl combine the sugar, cinnamon, ginger and a pinch of salt then whisk together.
Cut the pears in half and scoop out the seeds in the center with a round teaspoon or melon baller. Cut the halves in half lengthwise and thinly slice each quarter. Fan the pears out on a cutting board and squeeze lemon juice overtop. Brush or use your hands to make sure they are coated evenly.
Lightly dust a piece of parchment paper with flour and place the puff pastry on top. Sprinkle the top of the pastry with flour and then roll out the puff pastry with a rolling pin. Using a knife, round off the edges of the dough to make a circle. Then, score a 2-inch border within the edges to use as a guide for the filling.
Evenly spread the apple butter within the border and sprinkle the apple butter with a 1/3 of the sugar mixture. Next, layer the pear slices in your desired pattern over the apple butter, making sure to stay within the border.
Evenly sprinkle the remaining sugar on top of the pears, then fold the edges up and over to create a crust. Each edge you pull will overlap each other. Press the edges lightly together to seal.
If using butter, add the small cubes on top of the pear filling. Lightly brush the edges with plant based milk then sprinkle them with some raw sugar.
Place the pastry in the oven and bake for 15 minutes. You will see the edges puff up, take a spatula and lightly press down on the puff pastry edges and bake for an extra 10 minutes. I like my edges to be less puffy, so I will lightly press down on the puff pastry again once it is out of the oven, then allow to cool completely before slicing and serving.
For the sauce, whisk the sweet peanut miso sauce ingredients together in a bowl and adjust with more water as needed until it is at the consistency you like, then drizzle over top when serving.

Notes

Make sure to thaw your puff pastry! Follow the package instructions for recommended thawing times (usually 30-40 minutes). If not handling immediately after thawing, make sure to keep it cold in the fridge until you finish prepping your ingredients.

Don’t overwork the dough. We want the dough to remain cool. If you keep touching it with your hands or leave it out too long at room temperature the fat in the dough will melt and it won’t have as many layers when baked.

Cut your pears thin! Thin slices will ensure that the filling cooks evenly so you get a gooey tender center.

Swap the fruit. Feel free to swap the pears for your favorite baking apples (Granny Smith and Pink Lady Apples work great). This also works with peaches, apricots, and plums. If the fruit you swap with is juice, you may wish to coat your fruit with some cornstarch to absorb excess liquid.

Spread the sugar evenly. Try to avoid big clumps of sugar thrown on your pears. Evenly sprinkle so that all pear slices are properly coated.

For more indulgence, don’t skip the butter. A few cubes of butter can help make the center of the dessert extra gooey. I made it dairy-free by using Miyoko’s butter.