Vegan Strawberry Cream Pastry
Indulge in the exquisite elegance of a Vegan Strawberry Cream Pastry, a dairy-free dessert that combines the flakiness of golden puff pastry with creamy, coconut-infused vegan filling and fresh, juicy strawberries. Perfect for brunch or a light dessert, this recipe is a breeze to prepare, requiring just 25 minutes of prep and 20 minutes of baking. The puff pastry is baked to perfection, creating buttery layers that cradle a luscious cream made with coconut cream, vegan cream cheese, and a hint of vanilla. A vibrant medley of macerated and fresh strawberries adds a sweet, summery finish to every bite. Whether served fresh or chilled, this vegan pastry is a delightful treat that’s as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 1 sheet Frozen vegan puff pastry
- 2 cups Fresh strawberries
- 2 tablespoons Granulated sugar
- 3 ounces Vegan cream cheese
- 0.5 cup Coconut cream
- 3 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 1 tablespoon Plant-based milk
Instructions
Thaw the frozen vegan puff pastry sheet according to the package instructions.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
On a lightly floured surface, gently roll out the puff pastry to smooth out any creases, then cut it into 6 equal rectangles.
Transfer the rectangles to the prepared baking sheet. Score a 1/2-inch border around the edges of each rectangle using a knife (without cutting all the way through). Prick the center of each rectangle with a fork to prevent puffing.
Brush the borders with plant-based milk. Bake for 15-20 minutes, or until golden and puffed. Remove from the oven and let cool completely.
While the pastry cools, hull and dice 1 cup of strawberries. Toss them with granulated sugar in a bowl and set aside to marinate for 10 minutes.
In a mixing bowl, beat vegan cream cheese, coconut cream, powdered sugar, and vanilla extract until smooth and creamy.
Once the pastry is completely cool, gently press down the centers of the rectangles to create shallow wells.
Spread a generous layer of the strawberry cream mixture into the center of each pastry.
Top the cream layer with the sugared strawberries. Slice the remaining 1 cup of strawberries and arrange them on top for decoration.
Serve immediately or chill in the refrigerator for up to 2 hours before serving.
Nutrition Facts
Calories |
1965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.4 g | 138% | |
| Saturated Fat | 54.5 g | 272% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1128 mg | 49% | |
| Total Carbohydrate | 239.2 g | 87% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 129.5 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 124 mg | 10% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 739 mg | 16% | |
*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.
