I made a vegan version of this since I am vegan. My husband is a vegetarian so I made two batches. One with regular butter for him and one with Miyoko's Cultured Vegan Butter for me (it's insanely good you cannot taste the difference). He had no idea that I made two batches. I cut a piece from the vegan dough and the butter dough and he tried it without any toppings first. When I asked him which one was real butter he got it wrong. He couldn't believe how good the Miyoko Cultured Butter was in this dough. He said it was lighter, puffier and flakier than the real butter. I use it to bake, making Pâte Brisée for pies , puff pastries, cookies, butter cookies, fudge (yep fudge!) Gosh now I am hungry! :-)

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