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The most amazing, flaky, crispy pastry made dairy-free with layers of coconut oil and sugar

Makes 12

1 packet instant-rise yeast

1/2c warm water

1-3/4c flour

1tsp salt

3/4c coconut oil, cold & cubed

1/4c ice water

1c sugar

Dissolve together warm water and yeast for 5min. Meanwhile, in a food processor, pulse together flour and salt. Add in the oil an pulse only a few times until chunky breadcrumb consistency. Stir the cold water into the yeast mixture and add into the food processor. Pulse 4 times to just bring the dough together. 

Flour a work area and dump out the dough onto it. Form into a ball then flatten into a rectangle. Use as much flour as you need to keep from sticking but remember to brush it off before each roll or fold. Use a rolling pin to flatten the rectangle to 12x16". Fold the long side up into the center, then fold the top over, to make a long skinny letter (see pics below). Roll up the dough from the short end into a large swirl. Flatten the roll slightly and wrap loosely

with plastic wrap. Set at room temperature for 30min. Flatten the dough again and refrigerate 1hr.

Grease a muffin tin generously. Clean your work area of flour and put down about half the sugar. Place the dough atop the sugar and sprinkle it with the other half of sugar. Roll out into a 20x14" rectangle, sprinkling with sugar as you need to keep from sticking. Trim the sides slightly to make even. Cut dough into squares, 3 columns and 4 rows. 

Place the squares into the muffin tin, pressing in the center so the corners come together slightly like petals. Bake 40min, until deep golden brown. Take out of tin immediately and cool on wire rack. Serve warm or at room temperature. 


Freeze in a single layer on a baking sheet until hard, then transfer to a sealable bag or tupperware for up to 1 week.