Vegan Flaky Pastry with Mixed Berry Filling
Indulge in the perfect balance of sweetness and texture with this Vegan Flaky Pastry with Mixed Berry Filling—a recipe that redefines plant-based baking! Featuring a light and delicate pastry made with solidified coconut oil and a luscious, antioxidant-rich filling of strawberries, blueberries, and raspberries, this treat is as beautiful as it is delicious. The pastry dough is effortlessly flaky, while the berry filling combines the natural sweetness of maple syrup with a tangy twist of lemon juice and a touch of vanilla for depth. Perfect for breakfast, dessert, or an elegant afternoon snack, these handheld pastries are baked to golden perfection and deliver a melt-in-your-mouth experience. Easy to prepare in under an hour, this dairy-free, egg-free delight is ideal for vegans and anyone who appreciates a fresh, fruity treat.
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Recipe Information
Ingredients
- 250 g all-purpose flour
- 120 g coconut oil, solidified
- 60 ml ice-cold water
- 1 tsp salt
- 300 g mixed berries (strawberries, blueberries, raspberries)
- 60 ml maple syrup
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
Start by preparing the pastry. In a large bowl, mix together the flour and salt.
Add the solidified coconut oil to the flour mixture, working it in with a pastry cutter or your fingers until the mixture resembles coarse breadcrumbs.
Gradually add the ice-cold water into the mixture, a little at a time, combining gently until the dough just comes together. Be careful not to overwork the dough.
Form the dough into a ball, wrap it in cling film, and refrigerate for 15-20 minutes to let it firm up.
While the dough is chilling, prepare the mixed berry filling. In a saucepan over medium heat, combine the mixed berries, maple syrup, lemon juice, vanilla extract, and cornstarch.
Stir the berry mixture frequently until it begins to thicken and bubble, about 5 minutes. Remove from heat and let it cool slightly.
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
After the dough has chilled, roll it out on a lightly floured surface to about 1/4-inch thickness.
Cut the rolled dough into rectangles (approximately 3x5 inches).
Place a tablespoon of the berry mixture in the center of half of the rectangles, leaving a border around the edges.
Brush the borders with a little water, then place another rectangle on top, pressing the edges with a fork to seal.
Place the pastries on the prepared baking sheet and cut a small slit on top of each for steam to escape.
Bake in the preheated oven for 20-25 minutes, or until golden brown and flaky.
Allow to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 325 mg | 14% | |
| Total Carbohydrate | 50.2 g | 18% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 14.1 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 16 mg | 1% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 105 mg | 2% | |
*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.
