Easy Egg-Free Puff Pastry

The art of puff pastry is a tradition that spans centuries, but our Easy Egg-Free Puff Pastry recipe brings a modern twist to this classic technique, making it accessible for everyone. With simple ingredients and detailed steps, this recipe demystifies the process, allowing even novice bakers to create layers of flaky, buttery perfection without the use of eggs. The inclusion of an egg yolk substitute for brushing brings a golden finish to the pastry, offering a delightful texture and depth of flavor that’s hard to resist.

Whether you’re serving this puff pastry with a dollop of strawberry jam for a sweet treat or using it as a base for savory appetizers, its versatility is unmatched. This egg-free version not only caters to those with dietary restrictions but also opens up a world of culinary creativity. Perfect for a weekend baking project, this puff pastry promises to elevate your meals and impress your guests with its artisanal quality and exquisite taste.

Full Recipe:


  • 100 grams of butter
  • 1 and 1/2 tsp salt
  • 500 grams of bread flour
  • 200 grams of water
  • 250 grams of margarine or butter for puff pastry
  • Strawberry jam (optional)
  • Egg yolk substitute for brushing (optional)



  1. Prepare the Dough: In a mixing bowl, blend 100 grams of butter with 1 and 1/2 tsp of salt until soft. Gradually mix in 500 grams of bread flour and 200 grams of water until a dough forms. Allow to rest for 15-30 minutes.
  2. Knead and Divide: Knead the dough for 3 minutes, then divide into 4 equal parts.
  3. Prepare the Butter: Segment 250 grams of margarine or puff pastry butter into 4 equal parts (62.5 grams each).
  4. Assemble: Encase one part of the puff pastry butter with one part of the dough, pressing lightly to distribute the butter evenly. Roll out into a 40×12 cm rectangle, then roll up and let rest for 10 minutes.
  5. Second Roll: Roll one piece of dough into a 35×10 cm rectangle, fold in half lengthwise, then again to double fold. Repeat with remaining dough.
  6. Baking: Preheat oven to 220°C (428°F). Optional: brush with egg substitute and spread strawberry jam. Bake at 220°C for 10 minutes, reduce to 180°C (356°F), and continue baking for 15-20 minutes until golden brown.

Prep Time: 1 hour | Cooking Time: 30 minutes | Total Time: 1 hour 30 minutes | Kcal: 350 per serving | Servings: 4

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