Vegan Cream-Filled Puff Pastry
Indulge in the ultimate plant-based treat with this Vegan Cream-Filled Puff Pastry recipe! Perfectly golden vegan puff pastry sheets are baked to a crisp and filled with a luscious, homemade coconut cream infused with vanilla and almond milk. The creamy filling, thickened with cornstarch for that silky texture, is delightfully sweetened with powdered sugar, making every bite a heavenly experience. With just 20 minutes of prep time and a short bake, this dessert is a quick yet impressive addition to any occasion. Serve dusted with powdered sugar for extra flair, and enjoy this dairy-free delicacy as a crowd-pleasing centerpiece or a tempting snack. Ideal for vegans and pastry lovers alike, this recipe is sure to find a sweet spot in your dessert rotation!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 2 Vegan puff pastry sheets
- 1 cup Coconut cream
- 0.5 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 tablespoon Almond milk
- 1 tablespoon Cornstarch
- 2 tablespoons Vegan butter
- 2 tablespoons Sugar
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Thaw the vegan puff pastry sheets as per package instructions. Once thawed, unfold them gently.
Cut each pastry sheet into 8 equal rectangles.
Place each rectangle on the prepared baking sheet, ensuring they are evenly spaced.
In a small saucepan over medium heat, add vegan butter and sugar and stir until the sugar is dissolved.
Add coconut cream, almond milk, and vanilla extract to the saucepan, stirring until well combined.
Create a slurry by mixing the cornstarch with a tablespoon of water until smooth, then pour it into the saucepan.
Continue to stir over medium heat until the mixture thickens (about 5 minutes). Remove from heat and let cool.
Using a fork, gently prick holes in each pastry rectangle to prevent puffing in the oven.
Bake the puff pastry rectangles in the preheated oven for about 12-15 minutes until they are golden brown and puffy.
Remove pastries from oven and allow them to cool slightly before slicing them in half horizontally.
Once cool, generously fill each pastry with the prepared vegan vanilla cream.
Lightly dust powdered sugar over the top for added sweetness and a decorative finish.
Serve immediately or store in the refrigerator for up to 24 hours.
Nutrition Facts
Calories |
229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 133 mg | 6% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 26.1 g | ||
| Protein | 1.0 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 6 mg | 0% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 37 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
