Vegan Custard-Filled Pastry
Indulge in the creamy decadence of Vegan Custard-Filled Pastries, a plant-based twist on a timeless dessert favorite. Featuring flaky golden puff pastry enveloping a lusciously smooth vegan custard made from coconut milk, almond milk, and a hint of maple syrup, this recipe is both dairy-free and egg-free, yet full of rich flavor. A dash of turmeric adds a subtle golden hue, while vanilla extract enhances the custard's aromatic sweetness. Perfect for brunch, dessert, or a sweet snack, these pastries come together effortlessly with the help of store-bought puff pastry and a simple stovetop custard. Ready in just under an hour, this recipe delivers eight irresistible portions of flaky, creamy delight that are sure to impress your friends and family. Whether you're serving them warm from the oven or chilled for a refreshing treat, these pastries are a true celebration of vegan baking at its finest!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 package Frozen puff pastry
- 400 ml Coconut milk
- 200 ml Almond milk
- 3 tablespoons Cornstarch
- 4 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Turmeric powder
- 0.25 teaspoon Salt
- 2 tablespoons Plant-based butter
Instructions
Thaw the puff pastry sheets as per the package instructions.
In a saucepan, combine coconut milk and almond milk. Stir well and heat over medium heat.
In a small bowl, mix cornstarch with a few tablespoons of the milk mixture to form a smooth slurry.
Pour the slurry into the saucepan and stir constantly to combine.
Add maple syrup, vanilla extract, turmeric powder, and salt into the saucepan. Continue to stir until the mixture starts to thicken.
Once thickened, remove the saucepan from heat and stir in the plant-based butter until fully melted and incorporated.
Allow the custard to cool slightly, then transfer it to the refrigerator to chill for at least 1 hour.
Preheat the oven to 400°F (200°C).
Cut the thawed puff pastry into rectangles or desired shapes.
Place a spoonful of chilled custard onto one half of each pastry shape, leaving space around the edges.
Fold over the pastry and press down the edges with a fork to seal.
Place the filled pastries on a baking sheet lined with parchment paper.
Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and puffed up.
Remove from the oven and let them cool slightly before serving.
Nutrition Facts
Calories |
2254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.6 g | 160% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2170 mg | 94% | |
| Total Carbohydrate | 278.8 g | 101% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 99.2 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 389 mg | 30% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 724 mg | 15% | |
*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.
