Ingredients & Substitutions
The supplied evidence does not establish that plant-based butters laminate pastry as well as dairy butter. One plant-based butter was reported to have structural and thermal properties similar to animal butter, but this was not tested in laminated pastry; other evidence comes from cookies or general fat-replacer research rather than croissants, puff pastry, or Danish pastry.
Laminating pastry depends on a fat’s firmness, plasticity, melting behavior, and resistance to breakdown during rolling and folding. The puff-pastry study shows that these properties matter for dairy-based puff-pastry butter, while the Fujiharu Butter study suggests that one plant-based butter may have comparable structure and thermal behavior to animal butter. However, the supplied abstracts do not report side-by-side lamination performance, lift, layer definition, or pastry quality. Results from plant-based bigels in cookies cannot be assumed to transfer to laminated pastry, so the answer remains uncertain and likely formulation-dependent.
Answer last checked 2026-08-18T07:11:08.987Z. Answerlog reads titles and abstracts, not full papers, and does not assess study quality or claim consensus.