Plant-Based Pastry Dough From Dufour Pastry Kitchens

Dufour Pastry Kitchens, the standard-bearer for frozen butter-based puff pastry dough, now offers a vegan option. The Bronx company, founded in 1985 by Judi Arnold, who died in January at 86, and Carla Krasner, has introduced a plant-based version made with flour, water, sea salt and what the company calls “ethically-sourced palm fruit oil.” It’s easy to handle and bakes up with nice flakiness for preparations like fruit tarts, hors d’oeuvres and mushroom Wellington (trading butter in the recipe for olive oil and omitting any egg wash).

Whole Foods, $12.99 for 14 ounces; dufourpastrykitchens.com.

Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.