A culinary formulation yielding flaky, layered baked goods entirely devoid of animal products. This specific type of pastry dough relies on the lamination process, where thin layers of dough are separated by layers of solid vegetable fat, creating air pockets upon baking that result in its characteristic puff. Common applications include sweet and savory tarts, pastries, and appetizers.
The significance of developing such a formulation stems from the increasing demand for plant-based alternatives in baking. It allows individuals adhering to vegan diets or seeking to reduce their consumption of animal products to enjoy traditionally non-vegan treats. Historically, puff pastry relied heavily on butter for its characteristic texture and flavor. The creation of a plant-based alternative expands culinary possibilities and caters to a broader range of dietary preferences.