Purpose-driven Chef & Food Journalist

Quick Plant-based Puff Pastry

Yields1 Serving

Quick Plant-based Puff Pastry

This quick plant-based puff pastry recipe uses animal-product free phyllo pastry and coconut oil to give you that rich crunch we all crave so much from a traditional puff pastry. It’s easy to pull off, can be used anywhere you’d use regular puff pastry (I like using mine to stack with coconut whipped cream, seasonal fruits, agave syrup and toasted chopped nuts like in the photo). More ideas on how to use this plant-based puff to come soon! But for now, here is the base recipe!

Why I Use...

Phyllo Pastry: I’ve had a hard time finding animal-product-free puff pastry (although I know it’s out there), so I decided to make my own version that was accessible to everyone. If I have a problem finding it, I think most people would too! But you can find phyllo in almost every grocery store freezer section. So, pick some up and give this a try! It comes in really handy when you want to let seasonal fruit shine in an easy way that still feels special.


 1 roll of phyllo pastry
 1 tbsp coconut oil


Phyllo tends to dry out really quickly, so make sure not to remove from the wrapping until you are ready to cutting, greasing and baking it. For any that you don't intend to use, make sure to wrap it back up and add it back to the fridge or freezer until it's next use.



Remove Phyllo from the freezer and let come to room temperature (about 30 minutes). Do not unwrap from packaging until ready to use.


In the meantime, pre-heat the oven to 400 F.


Once at room temperature, unroll the entire package of stacked phyllo sheets.


Using kitchen scissors, cut the stack into strips of desired length and width


Note: (I like to make mine about 6 inches long and a few inches across)

If you only need a few pieces of "puff" just cut away the amount that you need and quickly roll up the rest and add back to the freezer so that it doesn't dry out.


Add to a parchment-lined baking tray.


Melt the selected amount of coconut oil in a microwave-proof dish in the microwave hot and liquid. (I like to dedicate about 1/2 tablespoon of coconut oil for each piece of stacked pastry I'm baking).

In this case, I melted a generous tablespoon of coconut oil as I was making two pieces of "puff"


Drizzle over stack strips and let sit for around 5 minutes before adding tray to oven (this will give the coconut oil a chance to really soak into the phyllo and glue all of those stacked pieces and their edges together).


Bake for 8 minutes, or until golden brown. Remove and let cool before using.


Use immediately or store in an airtight container, at room temperature, for up to 3 days.