Vegan Mixed Berry Pastry
Delight your taste buds with this Vegan Mixed Berry Pastry recipe—an effortless treat that’s perfect for breakfast, dessert, or anytime snacking. Featuring a flaky, buttery pastry made with solid coconut oil and stuffed with a luscious medley of juicy strawberries, blueberries, and raspberries, this plant-based pastry is a celebration of vibrant flavors. The berry filling, sweetened with a touch of maple syrup and brightened with lemon juice, is encased in a golden crust that’s brushed with almond milk and sprinkled with sugar for an irresistible finish. Ready in under an hour, this dairy-free, egg-free recipe is a crowd-pleasing option for vegans and non-vegans alike. Serve them warm for a cozy treat or pair them with a dollop of dairy-free whipped cream for an elegant dessert. Keywords: vegan pastry recipe, mixed berry dessert, plant-based baking, dairy-free treat, egg-free pastry.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 120 grams Coconut oil, solid state
- 60 ml Cold water
- 1 teaspoon Salt
- 300 grams Mixed berries (strawberries, blueberries, raspberries)
- 2 tablespoons Maple syrup
- 1 tablespoon Cornstarch
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 2 tablespoons Almond milk
- 1 tablespoon Granulated sugar
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the flour and salt. Add the solid coconut oil and use a fork or pastry cutter to mix until the mixture resembles coarse crumbs.
Add the cold water gradually, stirring with a fork until the dough begins to come together. You may need to add more water, a teaspoon at a time, if the dough is dry
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 15 minutes.
While the dough is chilling, prepare the filling. In a medium saucepan, combine the mixed berries, maple syrup, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens, about 5 minutes.
Remove the dough from the fridge, place it on a lightly floured surface, and roll it out into a rectangle approximately 30x25 cm.
Cut the dough into 8 equal rectangles.
Spoon a tablespoon of the berry mixture onto one half of each rectangle, leaving a border around the edges.
Fold the other half of the rectangle over the berry filling, and use a fork to crimp the edges to seal.
Place the pastries on the prepared baking sheet. Brush the tops with almond milk and sprinkle with granulated sugar.
Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown.
Allow to cool slightly on a wire rack before serving. Enjoy your vegan mixed berry pastry!
Nutrition Facts
Calories |
295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 246 mg | 11% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 8.9 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 19 mg | 1% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 79 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.
