Plant-Primarily based Pastry Dough From Dufour Pastry Kitchens

Dufour Pastry Kitchens, the standard-bearer for frozen butter-based puff pastry dough, now presents a vegan possibility. The Bronx firm, based in 1985 by Judi Arnold, who died in January at 86, and Carla Krasner, has launched a plant-based model made with flour, water, sea salt and what the corporate calls “ethically-sourced palm fruit oil.” It’s straightforward to deal with and bakes up with good flakiness for preparations like fruit tarts, hors d’oeuvres and mushroom Wellington (buying and selling butter within the recipe for olive oil and omitting any egg wash).

Whole Foods, $12.99 for 14 ounces;

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